Culinary Arts Intern Arlington

Culinary Arts Interns will be exposed to THC's fast paced, fun kitchens. Interns will work in all areas of the kitchen, and receive guidance from the Executive Chef and Sous Chefs. Knowledge and experience will be gained in areas such as meat, seafood, poultry, vegetable, sauce, stock and bread preparation, as well as other aspects of the culinary field. A variety or equipment and utensils will be used according to the Daily Prep List. The Culinary Arts Intern will also obtain a working knowledge of all line stations, and learn to ensure food quality, sanitation and proper food handling compliance. Internship candidates MUST currently be enrolled in a culinary program. Essential Duties and Primary Responsibilities: ? Execute all directives of management throughout all shifts. ? Culinary Management Interns will learn to prioritize importance while taking into account cooking and preparation times. ? Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in ovens, grills, and a variety of other kitchen equipment. ? Understand and comply consistently with our standard cooking methods, quality standards and kitchen rules, policies and procedures. ? Follow proper cooling, labeling, and rotating procedures of all prepped items. ? Portion food products prior to cooking according to standard portion sizes and recipe specifications. Season according to specifications. ? Maintain a clean and sanitary work station area including tables, shelves, walls, grills, broilers, saut? burners, convection oven and refrigeration equipment. ? Working together, close down the line area at the end of the shift by finishing up all projects and cleaning your work station. ? Assists others in closing down the line and other areas of the restaurant when necessary. ? Open and close the kitchen properly and follow the checklists for kitchen stations. Assist others in opening and closing the kitchen. Clean station and get checked out by a manager before clocking out. ? Understand and comply with all chemical labeling, storage and uses. ? Promptly report equipment and food quality problems to MOD. ? Inform MOD immediately of product shortages. ? Perform other related duties as assigned by the MOD. ? Personally responsible for safe operation of all equipment or asks for further training.

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