Hamptons Culinary Intern - Seasonal Kitchen Trainee

Dlv Hamptons Management LLC

Village of the Hills (TX)

Sur place

USD 29 000 - 34 000

Plein temps

14 jours+

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Un CV et une lettre de motivation personnalisés, prêts à envoyer.

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Avantages offerts par ce poste

Employee meals
Referral incentives
Recognition programs
Housing option
Professional development
Work-family culture

Résumé du poste

Discovery Land Company seeks Culinary Intern/Trainees for its The Hills and Dune Deck Beach Club locations in the Hamptons, NY. This seasonal role runs May 1 to Oct 1, 2027, with duties spanning food preparation, kitchen upkeep, and guest service support under the Culinary Director/Executive Chef.

Enrollment in a culinary or hospitality program is required, with at least six months of back-of-house experience and ServSafe certification.

Qualifications

  • Enrollment in an accredited Culinary or Hospitality program.
  • Six months related experience in back of the house.
  • ServSafe certified; safety-minded at all times.

Responsabilités

  • Ensure all dishes are uniform and follow specifications.
  • Work rotating shifts across outlets and stations in the kitchen.
  • Maintain quality and ensure standard recipes are followed.
  • Assist with food preparation including chopping vegetables, butchering meat, and sauces.
  • Maintain kitchen cleanliness and light housekeeping.
  • Respond quickly to guest needs with urgency.
  • Stock and restock kitchen items as needed throughout the day.

Connaissances

Attention to detail
Communication
Interpersonal skills
Flexibility
Calm under pressure

Formation

Enrollment in Culinary/Hospitality program
ServSafe certified

Description du poste

Discovery Land Company seeks Culinary Intern/Trainees for its The Hills and Dune Deck Beach Club locations in the Hamptons, NY. This seasonal role runs May 1 to Oct 1, 2027, with duties spanning food preparation, kitchen upkeep, and guest service support under the Culinary Director/Executive Chef.

Enrollment in a culinary or hospitality program is required, with at least six months of back-of-house experience and ServSafe certification.

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