Intern Culinary - Food & Beverage, The American Club

Kohler Hospitality; Kohler (WI); On-site; USD 18,000 - 28,000; Full time

Job summary

Kohler Co. invites applications for a 6‑month culinary internship in Kohler, Wisconsin, May through October. Working onsite, you will assist with food preparation, service, and quality control under supervision to support guest satisfaction.

Responsibilities include preparing ingredients, following tickets, developing daily specials, managing inventory, and upholding sanitation and safety standards. You should be pursuing a culinary degree or taking classes, fluent in English, and know kitchen

Qualifications

• Be pursuing a degree in Culinary or completing classes.
• Advanced knowledge of culinary terms and techniques.
• Fluent in English and completed sanitation course.
• Competency in breakfast cookery, vegetable preparations, cooking starches, rice, pasta, and sandwich preparation.
• Advanced meat, fish and poultry fabrication, advanced stocks, soups, and sauce preparation.
• Knowledge of restaurant and banquet buffet service, ala carte service and plated banquet service.
• Develop daily specials that contribute to the development of our food program and new menus.
• Demonstrate leadership in your work group, have the ability to lead the kitchen in the absence of the unit chef.
• Have an understanding of the development of checklists systems of managing production.
• Be able to develop them for problem solving when necessary.

Responsibilities

• Prepare foods for service to high culinary standards.
• Produce quantities according to forecast to control food cost.
• Prepare foods according to tickets and maintain service pace.
• Develop daily specials for the menu.
• Understand the expediter’s role during brunch, lunch and dinner.
• Ensure quality and safe handling of food.
• Lead kitchen tasks in the absence of the unit chef.
• Manage inventory and monthly checks to control costs.
• Maintain sanitation and safety per policies.
• Apply knife safety and wear safety shoes.

Skills

Breakfast cookery

Vegetable prep

Meat & fish fabrication

Stocks & sauces

Food safety

Leadership

Education

Culinary degree or coursework

Job description

This is a 6-month internship. Applicants must be available from May through October.

Opportunity

Direct, aid and produce with little supervision, food of the highest quality in the most efficient and consistent manner to enhance guest satisfaction.

Work Mode: Onsite

Location: Kohler, WI

Specific Responsibilities

Food Preparation

• Prepare all foods necessary for service to the demonstrated culinary standards.
• Produce all quantities according to forecast on station production checklist to reduce food cost.

Food Service

• Prepare all foods according to tickets, maintaining the established pace of service.
• Prepare all special needs in foods requested as part of our customer focus directives.
• Develop daily specials that contribute to the development of our food program and new menus.
• Understand the expediter’s role in brunch, lunch and dinner service.

Quality

• Ensure quality in all that you do. Our food is a value-added product, culinary techniques and service are the two ingredients that our customers are paying for above the food.
• Have a knowledge of the supervision of people and demonstrate leadership within your work group.
• Have a working knowledge of checklist systems to manage the production, in relation to forecast, and the updating of those systems as the menus change.
• Set an example of leadership by your adherence to the production checklist and demonstration of correct techniques.

Ordering and Inventory Control

• Ensure that the ordering checklists are adhered to and up to date.
• Assure that all staff are ordering finished pastry, fabricated meats, dry goods and produce on established ordering sheets according to pars.
• Rotate all food stocks (i. first in, first out).
• Conduct monthly inventory. Manage food production to contribute to the budgeted monthly food cost figure of the hotel.

Sanitation

• Ensure that foods prepared do not fall in the temperature danger zone, 45º - 145º, during storage, preparation or service. Sanitize all cutting boards and utensils after fabricating any raw meat, fish or poultry products.
• Maintain personal hygiene in hand washing to prevent cross contamination.
• Adhere to The American Club grooming policies, break policies, and eating policies.
• Clean your work area and practice safe food handling techniques.
• Complete a sanitation course and practice its principles on the job.

Safety

• Maintain the knife safety standards as viewed in the safety video during culinary department orientation.
• Wear Kohler Co. approved safety shoes to prevent slips, trips and falls.
• Practice safety in the work area in using the safety stations, managing broken glass and being aware of hazards before someone is hurt.
• Have a working knowledge of all equipment that is within your job duties.
• Know how to assemble, disassemble and clean this equipment.
• Practice safety by asking for assistance for anything that is too heavy for your own body strength.
• Report any faulty equipment to your supervisor or the dispatch office.
• Know how to fill out necessary safety records in the result of an accident in your kitchen.
• Make changes to the environment as a result of any feedback on potential hazards.

Skills/Requirements

• Be pursuing a degree in Culinary or completing classes.
• Must have an advanced knowledge of culinary terms and techniques.
• Must be fluent in English and have completed sanitation course.
• Demonstrate competency in breakfast cookery, vegetable preparations, cooking starches, rice, pasta, and sandwich preparation.
• Advanced meat, fish and poultry fabrication, advanced stocks, soups, and sauce preparation.
• Have knowledge of restaurant and banquet buffet service, ala carte service and plated banquet service.
• Develop daily specials that contribute to the development of our food program and new menus.
• Demonstrate leadership in your work group, have the ability to lead the kitchen in the absence of the unit chef.
• Have an understanding of the development of checklists systems of managing production.
• Be able to develop them for problem solving when necessary.

Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

The hourly rate for this position is $12.80 - $20.00. The specific hourly rate offered to a candidate may be influenced by a variety of factors including candidate's education and work location.

Why Work at Kohler Co.?

Kohler Co.'s mission is to contribute to a higher level of gracious living for those who are touched by our products and services. We understand that it takes investment in our associates’ development to make that happen.So, we offer ongoing investment in each individual’s personal development and the opportunity to collaborate with others across functions and roles at Kohler.

In addition to the investment in your development, Kohler offers a benefits package including a competitive salary, health, vision, dental, 401(k) with company matching, and more!

About Us

Beyond the competitive benefits and compensation, Kohler proudly offers a rich history, steeped in creativity and a commitment to our associates and communities.We invite you to learn more about our culture and company at www.kohlercompany.com .

It is Kohler’s policy to recruit, hire, and promote qualified personnel in all job classifications without regard to race, creed, religion, age, sex, sexual orientation, gender identity or expression, marital status, national origin, disability or status as a protected veteran.If, as an individual with a disability, you need reasonable accommodation during the recruitment process, please contact [e-mail] . Kohler Co. is an equal opportunity/affirmative action employer.

We invite you to learn more about equal employment opportunity by reviewing the Federal EEO is the Law and the EEO is the Law Supplement .