CULINARY INTERNSHIP/EXTERNSHIP Spring/Summer 2027

Pine Hollow Club; City of Norwich, Northern (NY, KY); Hybrid; USD 22,000 - 25,000; Full time

Benefits offered by this job

Paid internship

Mentorship

Academic credit documentation support

Job summary

Pine Hollow Club invites aspiring culinarians to join a paid 14‑week Culinary Internship/Externship in a professional private club kitchen in New York. You’ll work alongside the culinary team, gain hands-on experience in both à la carte and banquet operations, and build confidence, speed, and independence.

This is an active program where interns prepare food, work service, rotate stations, and contribute to day‑to‑day kitchen operations under the guidance of the Executive Chef and culinary

Qualifications

• Currently enrolled in or recently completed a culinary arts or related hospitality program.
• Desire hands-on experience in a professional kitchen and willingness to learn.
• Able to commit to 35–40 hours per week, including evenings and weekends.

Responsibilities

• Prepare food and participate in live service as an active member of the culinary team.
• Rotate through stations, practice mise en place, and maintain kitchen readiness.
• Assist with banquet and catering production and inventory tasks.
• Collaborate with Culinary, F&B, and other Club departments under supervision.

Skills

Kitchen safety

Sanitation

Knife skills

Mise en place

Communication

Teamwork

Education

Culinary program enrollment

Job description

Description

Find your place. Build your future.

Turn your culinary education into real kitchen experience at Pine Hollow Club.

Our 14-week Culinary Internship/Externship is a paid, hands‑on program for students who want to strengthen their skills in a professional private club kitchen. You will work alongside Pine Hollow’s culinary team and gain experience in both à la carte and banquet operations while developing greater confidence, speed, consistency, and independence.

This is not a shadowing experience. Interns are active members of the Culinary team—preparing food, working service, learning different stations, and contributing to the day‑to‑day operation of the kitchen.

PROGRAM DETAILS

• Spring/Summer 2027
• 14-week program
• Pay: [$17.00 per hour]
• Reports to the Executive Chef, with support from Sous Chefs and other culinary mentors
• Mid-program check‑in and final performance evaluation

WHAT YOU’LL EXPERIENCE

Throughout the program, you will gain hands‑on exposure to:

• Kitchen safety, sanitation, organization, and food handling
• Knife skills and fundamental cooking techniques
• Mise en place, prep, production, and station readiness
• Hot and cold kitchen stations
• À la carte cooking, plating, ticket flow, and live service
• Banquet and catering production
• High‑volume preparation and plate‑up
• Receiving, storage, product rotation, and inventory
• Recipe standards, portion control, and waste awareness
• Menu development, tastings, and specials when appropriate
• Communication between Culinary, Food & Beverage, and other Club departments

HOW THE PROGRAM DEVELOPS

The experience begins with kitchen fundamentals and progresses into restaurant production, live service, banquet culinary operations, and more advanced kitchen responsibilities.

As your skills and confidence develop, you may rotate through additional stations, participate in tastings and menu development, and take greater ownership of your mise en place and station readiness.

You will finish the program with a hands‑on culinary project developed with Chef based on your interests, demonstrated skills, and opportunities within the kitchen.

WHO WE’RE LOOKING FOR

This opportunity may be a strong fit if you:

• Are currently enrolled in or recently completed a culinary arts or related hospitality program
• Want meaningful, hands‑on experience in a professional kitchen
• Are eager to learn, practice, ask questions, and receive feedback
• Take pride in organization, sanitation, consistency, and teamwork
• Can work approximately 35–40 hours per week, including evenings and weekends based on Club operations
• Are prepared to meet the physical and scheduling demands of a working kitchen
• Bring a professional, dependable, and positive approach to the team

ACADEMIC CREDIT

Pine Hollow will work with participating students and their academic institutions to complete reasonable documentation needed for academic credit, including verification of hours and required employer evaluations.