Culinary Extern

Position Summary Prepares, cooks, and assists in the production of mise en place under the direction of Executive Chef and Sous Chefs. Position Responsibilities Responsibilities include but not limited to: • Works well with the team and communicates efficiently • Assists with the Club and prioritizes multiple projects to meet deadlines • Solve problems while being proactive, creative and flexible • Practices safe and sanitary food handling and preparation • Takes direction from Executive Chef and Sous Chefs; ask questions when necessary • Follows recipes using appropriate measuring techniques • Takes responsibility of delegated projects with a sense of urgency • Follows training curriculum while meeting course hour expectancy • Performs other kitchen duties as assigned Qualification Standards Qualification Standards Specific Job Knowledge, Skills and Abilities: • Food Handler’s certification is required • Must be able to operate cooking equipment safely and responsibly • Must be able to read and understand English and communicate with members in a professional manner • Must be able to use and read a food thermometer • Reliable and punctual Education • High school diploma or GED • Actively enrolled culinary school student Experience • Restaurant experience preferred