Reynolds Lake Oconee · 3 months ago
Intern - Culinary
Greensboro, GA
Internship
Onsite
InternReynolds Lake Oconee is offering a paid internship in their Culinary Department. The trainee will gain hands-on experience in various culinary operations, including line kitchen, garde manger, baking, and pastry, while developing essential skills in culinary execution and management.
Real Estate
Responsibilities
Line Kitchen Culinary Operations (including restaurant and banquet) 70%
Garde Manger 10%
Baking and Pastry 10%
Stewarding 10%
Orientation to Clubhouse facilities and kitchens
Operation of dish machine (proper rinse, ware washing, temperatures, cleaning, setup and breakdown of equipment)
Sanitation Standards—Serve safe certification course
Pot Station set up
Cooking and coordination with service staff
“Off-site” catering functions
Working “action” stations
Organization of plate up and execution
Standards of product inspection
Rotation, storage and placement of products
Invoice review and process
Refrigerator and freezer standards (Temperatures, cleanliness and organizations)
Mise in place for pantry, saute, broiler stations
Sauce and dressing preparation
Assist on the Line and Banquets when needed
Set-up, Operation Of, Breakdown, And Clean-up Of His/her Assigned Station
Chilled food items: fruits, salads, sandwiches, appetizers
Deep fried menu items
Techniques in sautéing eggs, French toast, vegetables, pastas, sauces and meats
Stock and sauces standardization
Coordinator of station with Broiler and Pantry
Techniques in broiling and grilling of meats, fish, and vegetables
Identifying cooking temperatures: rare, well, etc
Butchery of meats, fish and chicken, portion control
Create and develop daily specialty dishes cost out/recipe card
Potato, starch and vegetable cookery
Setting the pace of the entire line, coordinating plated with Sauté and Broiler Stations
Receiving of orders, calling to stations, coordinating timing of pick-up with the wait staff
Taking daily inventory and ordering from the par/production sheets
Prepare and display the nightly dessert items, both warm and cold, as well as practice buffet presentation and displays
Culinary Field Trips: Dairy Farms, Quail Farms, Organic Herb and Vegetables Farms, etc
Culinary Training Courses: Wine Tasting, Wine & Food training, Herb Garden knowledge
Qualification
Required
Understanding of day-to-day operations of the Culinary Department
Exposure to standards of culinary execution and management styles
Ability to operate dish machine (proper rinse, ware washing, temperatures, cleaning, setup and breakdown of equipment)
Knowledge of sanitation standards—Serve safe certification course
Ability to set up pot station
Skills in cooking and coordination with service staff
Experience with off-site catering functions
Ability to work action stations
Skills in organization of plate up and execution
Knowledge of standards of product inspection
Ability to rotate, store and place products
Experience with invoice review and process
Knowledge of refrigerator and freezer standards (Temperatures, cleanliness and organizations)
Ability to prepare mise in place for pantry, saute, broiler stations
Skills in sauce and dressing preparation
Ability to assist on the Line and Banquets when needed
Experience in set-up, operation of, breakdown, and clean-up of assigned station
Skills in chilled food items preparation: fruits, salads, sandwiches, appetizers
Techniques in sautéing eggs, French toast, vegetables, pastas, sauces and meats
Knowledge of stock and sauces standardization
Ability to coordinate station with Broiler and Pantry
Techniques in broiling and grilling of meats, fish, and vegetables
Ability to identify cooking temperatures: rare, well, etc
Skills in butchery of meats, fish and chicken, portion control
Ability to create and develop daily specialty dishes cost out/recipe card
Skills in potato, starch and vegetable cookery
Ability to set the pace of the entire line, coordinating plated with Sauté and Broiler Stations
Experience in receiving of orders, calling to stations, coordinating timing of pick-up with the wait staff
Ability to take daily inventory and ordering from the par/production sheets
Skills in preparing and displaying nightly dessert items, both warm and cold
Experience in buffet presentation and displays
Preferred
Experience with culinary field trips: Dairy Farms, Quail Farms, Organic Herb and Vegetables Farms
Participation in culinary training courses: Wine Tasting, Wine & Food training, Herb Garden knowledge
Benefits
Housing available
Company
Reynolds Lake Oconee
Reynolds Lake Oconee is a real estate company that offers construction services.
Founded in 1985
501-1000 employees
Funding
Current Stage
Late StageLeadership Team
Tim Hong
Chief Operating Officer
Company data provided by crunchbase