Culinary Intern - Huntington Bank Pavilion

About the role

The Culinary Intern reports directly to the Culinary Lead and supervises all operations within their assigned department. The intern is assigned to one of three departments: premiums (VIP), main concessions or food concepts. The position starts in May 2020 and ends in September 2020; local students currently enrolled in a culinary program are preferred. It is a part-time seasonal position paid $20 per hour.

Key responsibilities

• Support the production of menu items in a timely manner, in line with company standards.
• Carry out set-up tasks and prepare all food items, including opening and closing duties, and replenish and rotate stock as directed by the Culinary Lead.
• Maintain a high standard of cleanliness in personal hygiene and the kitchen, and keep the work area tidy with proper food storage.
• Follow directions precisely, adhere to company policies and venue rules, and create a positive team environment.
• Prepare employee meals before each event and lead a pre-event meeting with the assigned culinary team, reiterating goals and standards for the evening.

Required profile

• At least 18 years of age.
• Professional training through culinary education or a fast-paced, high-volume fine dining restaurant or catering facility; full-service casual dining preferred.
• Ability to work all venue events, including extended hours, nights, weekends and holidays.
• Ability to lift and transport items up to 30 pounds, occasionally 50 pounds, and to perform production tasks involving constant reaching, bending and stooping.
• Ability to read, speak and write in English.

Required skills

• Extensive knowledge of food and beverage menus, including all specials and services offered.
• Ability to multitask in a fast-paced, team-oriented setting.
• Ability to ensure team compliance with service standards and policies.