Savory Culinary Intern — 10-Month, Onsite, Housing Support

Augusta National Golf Club; Virginia (MN); On-site; USD 18,000 - 28,000; Full time

Benefits offered by this job

Housing assistance

Job summary

The Savory Culinary Internship at Augusta National Golf Club in Augusta, Georgia, is a 10-month, paid program onsite. Interns gain hands-on experience through rotations within the Culinary program, supporting Executive Chefs and teams during regular dining, member events, and Masters Tournament operations.

Interns work under supervision to develop menus, test recipes, perform food costing, and learn kitchen operations while upholding the Club's standards.

Qualifications

• Currently enrolled in a culinary arts program or recent graduate.
• Ability to work in a fast-paced, high-volume kitchen.
• Foundational knife skills and safety knowledge.
• Strong math skills for recipe conversions and yield analysis.
• Ability to follow recipes and club standards.
• Excellent communication and teamwork.
• Detail-oriented with professional conduct.
• Willingness to participate in training and mentorship.

Responsibilities

• Gather supplies and ingredients for breakfast, lunch, dinner, and events.
• Safely use kitchen tools and equipment to prepare items.
• Prepare sauces, stocks, vegetables, meats, and other ingredients.
• Assist with butchery and meat/seafood prep.
• Participate in menu development and recipe testing.
• Conduct food costing and yield analysis.
• Support large-scale tournament operations.
• Cross-train across stations and prep for service.
• Maintain cleanliness and sanitation of work areas.

Skills

Professional communication

Teamwork

Kitchen safety

Knife skills

Math for recipes

Following recipes

Attention to detail

Time management

Interest in culinary arts

Education

Culinary Arts program enrollment

Job description

The Savory Culinary Internship at Augusta National Golf Club in Augusta, Georgia, is a 10-month, paid program onsite. Interns gain hands-on experience through rotations within the Culinary program, supporting Executive Chefs and teams during regular dining, member events, and Masters Tournament operations.

Interns work under supervision to develop menus, test recipes, perform food costing, and learn kitchen operations while upholding the Club's standards.