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

Management Trainee – Culinary Operations Internship Program (12 Months) at Inn at Perry Cabin. The program includes rotations in Orientation, Culinary (Garde Manger Demi Chef, Pastry Demi Chef, Meat/Grill/Saute Demi Chef).

Responsibilities

Receive orientation to the company and the local community including learning about the company’s customers, culture, business strategies, payroll schedules and payroll tax withholding, local training area, key contacts, computer training, and orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues; Learn to prepare and coordinate the 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; 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; Maintain a solid menu knowledge and attention to detail with plate presentation; Work as a team, assisting helpers' and chefs' needs and inquiries; Learn the preparation of products such as savory items, and entrees; Learn culinary knife skills and cuts; Learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching; Learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins; Learn construction of food presentations on plates and evaluation of the results

Requirements

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

Nice to have

Current student or recent graduate in Culinary Arts, Hospitality Management, or a related field

Benefits

Comprehensive health insurance; Retirement plans; Paid time off; On-site wellness programs; Local discounts; Employee rates on hotel stays; Ongoing training and development opportunities; Medical insurance with employer contribution; Vision insurance; Dental insurance; Life insurance; Pet insurance; Accident insurance; 401(k) program with employer match and immediate full vesting; Exclusive discounts across our portfolio of hotels