Essential Duties and Responsibilities include the following:
Cooks food in quantities according to menu and number of persons to be served.
Execute standard recipes and sauces with limited guidance.
Expedite and prep on the line with limited guidance.
Knife and culinary knowledge.
Washes, peels, cuts, and seeds vegetables and fruits.
Cleans, cuts, and grinds meats, poultry, and seafood.
Dips food items in crumbs, flour, and batter to bread them.
Stirs and strains soups and sauces.
Weighs and measures designated ingredients.
Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
Stores foods in designated areas.
Cleans work areas, equipment and utensils, segregates and removes garbage, and steam cleans or hoses garbage containers.
Distributes supplies, utensils, and portable equipment.
The intern will be supporting a full-time team and will have supervision from an industry-related professional.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The intern will have an opportunity to experience work in the breakfast service, banquets, and evening service, and all areas of the kitchen.
Available from late May until mid-August/early September
-Benefits available: Retirement Benefits with a company match program, Colorado sick time and public emergency leave, Discount Room Nights at Benchmark properties and Parking.