Intern - Culinary and Baking/Pastry

This is a paid internship with housing available. The main objective of the trainee is to fully understand the day-to-day operations of the Culinary Department and understand the way the department is managed. The trainee will obtain an overall view of the organization and have an insight about how departments relate to each other. In addition, the trainee would learn new skills and technologies by exposure to standards of culinary execution and management styles that differ significantly from those in the standard resort/restaurant environment.

 As a Culinary Intern, the trainee will be exposed to the following areas:

• Line Kitchen Culinary Operations (including restaurant and banquet)
• Garde Manger
• Baking and Pastry
• Stewarding

In each of these areas the trainee will develop the following skills and knowledge:

Stewarding:

• Orientation to Clubhouse facilities and kitchens
• Operation of dish machine (proper rinse, ware washing, temperatures, cleaning, setup and breakdown of equipment)
• Sanitation Standards—Serve safe certification course
• Pot Station set up

In Banquets, the trainee will gain an unique set of skills, for planning and executing large-scale banquet events. The responsibilities, skills, and knowledge obtained will include:

• Preparing and coordination with service staff
• “Off-site” catering functions
• Working “action” stations
• Organization of plate up and execution

Receiving & Storage of Food Products

• Standards of product inspection
• Rotation, storage and placement of products
• Invoice review and process
• Refrigerator and freezer standards (Temperatures, cleanliness and organizations)

Menu Preparation for Ala Cart Restaurants and Banquets

• Mise in place for stations
• Sauce and garnish preparation
• Assist on the Line and Banquets when needed

As an intern for Breakfast, Lunch, and Dinner, the trainee will be responsible for the set-up, operation of, breakdown, and clean-up of his/her assigned station. Stations, and the responsibilities, skills and knowledge developed there, may include:

The trainee will further be able to develop skills in taking daily inventory and ordering from the par/production sheets. In desserts, the trainee will prepare and display the nightly dessert items, both warm and cold, as well as practice buffet presentation and displays.

Throughout the program the trainee’s immediate supervisor will serve as a mentor and instructor, coaching and guiding the trainee to develop his/her chef de cuisine and executive chef skills further. The trainee will develop an in-depth understanding of the operation of a Culinary Department in a resort/country club environment.

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Listen to our chefs talk about opportunities at Reynolds

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