J1 - Management Trainee – Culinary Operations Internship Program (12 Months)

BENCHMARK; United States; On-site; USD 22,730 - 32,373; Part time

Job summary

BENCHMARK is seeking enthusiastic Demi Chefs for various roles including Garde Manger, Pastry, and Meat/Grill/Saute. As part of a vibrant culinary team, you will prepare cold dishes, specialty pastries, and savory entrees while gaining valuable hands-on experience.

Ideal candidates are current culinary students or recent graduates, eager to learn and collaborate in a dynamic kitchen environment. Compensation starts at $20.00 per hour, with packages varying based on skill level.

Qualifications

• Strong interest in culinary operations and hospitality leadership.
• Excellent communication and interpersonal skills.
• Ability to work collaboratively in a team-oriented environment.

Responsibilities

• Prepare and coordinate production of cold food items.
• Create specialty pastries and baking goods.
• Conduct preparation of savory items and entrees.

Skills

Culinary operations

Hospitality leadership

Communication skills

Education

Current student or recent graduate in Culinary Arts or Hospitality Management

Job description

Onboarding Orientation

[FIRST NAME] will receive an orientation to the company and local community, learn about customers, culture, business strategies, payroll schedules, and payroll tax withholding. They will receive local training, meet key contacts and other employees, receive computer training on company systems, and learn about local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase.

Garde Manger Demi Chef

• Prepare and coordinate production of cold food items to maintain high standards of quality.
• Learn American contemporary styles of presenting food and preparation of buffets.
• Prepare all cold food items for buffet, banquet, and restaurant use according to standard recipes.
• Visually inspect the appearance of all cold food for proper color combination and overall presentation to maintain appeal.
• Prepare requisitions for supplies and food items for production in work stations.
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.

Pastry Demi Chef

• Create specialty pastries and baking goods under the direction of the Executive Pastry Chef.
• Prepare and bake specialty items according to recipe.
• Learn chocolate work for garnishes.
• Bake and create cakes to order.
• Spin ice cream and manage temperatures during service.
• Learn knife work, cut in brunoise, batons, and chiffoniers styles.
• Set up and break down the service station.
• Plate desserts for service and maintain solid menu knowledge and attention to detail with plate presentation.
• Work as a team, assisting helpers and chefs’ needs and inquiries.

Meat/Grill/Saute Demi Chef

• Preparation of products such as savory items and entrees.
• Culinary knife skills and cuts.
• Product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauté, broiling, grilling, and poaching.
• Process for simultaneous preparation of several portions of vegetables, starches, and proteins.
• Construction of food presentations on plates and evaluation of the results.

Qualifications

• Current student or recent graduate in Culinary Arts, Hospitality Management, or a related field preferred.
• Strong interest in culinary operations and hospitality leadership.
• Excellent communication and interpersonal skills.
• Ability to work collaboratively in a team-oriented environment.
• Eagerness to learn and grow within a professional hospitality setting.

Compensation

Rate: $20.00 per hour. Compensation packages may vary by skill set, years & depth of experience, certifications, and location.

Equal Opportunity Employer

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.