Job Description

Position Title: Culinary Intern Position Reports to: Sous Chef and Executive Chef Employee Categories: Part Time Seasonal or Full Time Seasonal FLSA Category: Non- Exempt; Hourly The Culinary Intern will receive on the job learning. Each intern will be responsible for preparing food items based on standardized recipes for the various culinary outlets, plate up large scale events while maintaining the highest standards to produce an appealing and appetizing product. The Culinary Intern is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Primary Responsibilities included but not limited to Responsibilities also include assisting the a la carte line depending on volume of business. At times the culinary intern will fill in for the staff hall attendant and steward position, fulfilling those duties as necessary. Assist the purchasing team with receiving and stocking product as necessary. Inspect prep list daily as assigned by Banquet Chef or Banquet Sous Chef. Production should reflect specs set at TCC. Proper utensils/equipment ready for particular function menu. Double check all food items as prepared by assigned staff. Review 'have ready' count with Banquet Chef or Chef de Cuisine. Review and gather plate heater/cold & plate counts. Stage as much food product as possible close to service area ahead of time under supervision of Banquet Chef or Banquet Sous Chef. Complete sanitation of prep area and production area during and after events. Maintain cleanliness and organization of of open goods shelves, labels, containers. Sanitation, cleanliness and organization of upstairs freezer. Function breakdown - all carts/boxes emptied and food stored in proper shelves (staff shelf, open goods shelf, freezer). Assist with function box, carts, 2nd floor kitchen etc. cleaned on regular basis. Clean and sanitize Banquet walk-in and organize shelving in back kitchen. Occasionally the banquet prep cook will assist the bakery with light production. Assist the a la carte staff cleaning the line. Keep immediate supervisor advised of any maintenance issues. Follow weekly and monthly cleaning schedule (posted in each station). Required Skills: Should be proficient in basic knife skills, meat, vegetable and sauce fabrication. Should possess basic knowledge to operate common kitchen equipment including but not limited to mixers, convection ovens, steamer, robot coup, electric pasta machine, smoker and fryer. Must contain healthy knowledge of food products, classical and modern preparations. Private Club experience is desired. Previous country club experience a plus, but is not required. Formal training from an accredited culinary institute or ACF certified apprenticeship under the direction of a Certified Executive Chef is preferred. Be able to follow recipes provided by Chef de Cuisines and Banquet Chef. Specialized Knowledge/Licenses Required: Must have experience working multiple banquets simultaneously and be up to date with currents food trends. TCC places strong emphasis on safety and sanitation. All employees must be knowledgeable and practice proper sanitation procedures. Employee should be a fast and efficient worker, be able to handle stress and be a quick thinker. Serve Safe Certified. HACCP and First Aid preferred Should be knowledgeable of menu development. Uniform Requirements: Partial Uniform Provided. Chef Jacket, TCC Logo Hat and Black Pants. Employees is required to have black work shoes with non-slip sole. Physical Requirements: Stand for 8-10 hours. Be able to tolerate hot and cold conditions on service line. Must be able to kneel, bend over and stand up many times during a shift. Must be able to lift up to 30 lbs. Must be able to work at a rapid pace and, on occasion, needs to be able to lift heavy pots/pans. You will be working some long days, so it's very important to have the proper footwear to release the pressure off your back. The Country Club

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