Culinary Internship

Position: Intern - Second Cook
Department:  Chef
   
 
Purpose:   To consistently provide a flawless dining experience with exceptional food, exquisite presentations and superlative service.
 
Primary Responsibilities: (guest interaction, ordering responsibilities, clean up duties, clerical responsibilities, etc.)
• Prepare and cook all food items as laid out in the menu and in accordance with the specifications on the prep sheet
• Handle line assignments as scheduled (station prep and station service)
• Mis en place
• Check condition of equipment; obtain necessary utensils, tools and supplies

Secondary Responsibilities:
• Prepare show plate prior to each dinner service
• Close station properly
• Complete assigned tasks and follow directions

Normal Working Hours: (Shift, days)
• Shifts as required (evenings and/or days)

The selected candidate must be able to uphold the Greenbrier’s Vision as well as demonstrate the 12 Greenbrier values of Safety, Honesty, Excellence, Respect, Empowerment, Pride, Teamwork, Loyalty, Commitment, Cleanliness, Responsibility and Fairness.

Demonstrate Performance Competencies:
• Analyze Issues & Make Decisions     
• Support Needed Change 
• Engage Others
• Build Partnerships & Alignment
• Contribute to Teamwork
• Improve Service, Quality, & Processes            
• Execute Effectively
• Drive for Results
• Demonstrate Personal Leadership      
• Demonstrate Technical Skills

Past Work Experience Requirements: (Type of work, number of years required, equivalent experience, etc.)
• Previous experience working in a cooks position in a similar fine dining environment

Educational Requirements: (Degree/Certification, highest required/preferred, field of study)
• High School Diploma or G.E.D. plus 3 years experience in an equivalent food production operation
• A.O.S or A.S. degree in Culinary Arts preferred or completion of a 3-year Pro-Start program plus 3 years experience in an equivalent food production operation.

Communication Skills Requirements: (Verbal: phone, in-person, group; Written: memos, documents)
• Must be able to read, write and speak fluent English

Technical Requirements:
• West Virginia Food Handlers card

Required Supervision: (Reports to, Supervision provided, number of people to supervise)
• Supervision is available
• Reports to Sous Chef

Other Requirements:
• Must be flexible and a team player

*Requirements are Subject to Change