Culinaria

Culinary Kitchen Rotation

Jekyll Island ClubJekyll Island, GA

EE. UU.Internship / Trainee

$18.00

por hora

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horas/semana

posiciones

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duración

Inicio: Early 2027
Ventana de inicio: Mar 1, 2027 – Mar 20, 2027
Nivel de inglés: Excellent level of English
Requisito de género: Any
Publicado: 7 de setiembre de 2026

Descripción del puesto

Please refer to your DS 7002 training plan that Jekyll Island Club Resort, your host organization has offered you. This is a training opportunity and not a work program. Your training will help give you hands-on experience in U.S. business practices in your chosen occupational field or field of study. During your training program while placed at Jekyll Island Club Resort , participants will have an on-boarding orientation, Garde Manger Procedures and Techniques, Hot Kitchen Operational Training, Banquet Kitchen Training. For your training, you may rotate within just 1 kitchen, or you may rotate within more than 1 kitchen in order to learn your skills and knowledge. Please refer to your specific training plan or contact the training host company or the sponsor to clarify if your training will be in 1 kitchen or multiple kitchens. Culinary Kitchen Rotational Intern The experience will provide you the opportunity to network, interact with industry experts and develop under the guidance of company mentors as well as participate in orientation and guest services training. In this position you will be part of the success in bringing the best experience to our guests by preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist. You will rotate around different kitchen areas, starting with Garde Manger and Procedures, where you'll learn how to prioritize event orders and synchronize by meal period. Then you will go to the hot kitchen area to develop your food preparation and plating. In the Banquet Rotation, you'll be able to prepare volume cooking, production and presentation for larger guest groups. Additional aspects of this training program include: Food Preparation Chop, slice, and portion ingredients. Prepare sauces, marinades, and other components. Follow recipes and portion control guidelines. Cooking Operate grills, fryers, ovens, and other kitchen equipment. Cook menu items according to specifications. Ensure food is cooked to the correct temperature and consistency. Station Management Maintain a clean and organized workstation. Stock and restock ingredients and supplies. Coordinate with other cooks to ensure timely service. Quality Control Check food for taste, presentation, and portion size. Ensure dishes meet restaurant standards before serving. Sanitation & Safety Follow food safety and hygiene protocols. Clean and sanitize equipment and surfaces regularly. Properly store food to prevent spoilage or contamination. Communication Work closely with chefs, sous chefs, and other kitchen staff. Communicate effectively during busy service periods. Respond to feedback and adjust as needed. Inventory & Supplies Monitor ingredient levels and report shortages. Assist with receiving and storing deliveries. **During the Interview Process, participants will be required to conduct a knife skills test via Microsoft Teams with Chef. During the knife skills test, participants should be in a quiet well-lit location with a strong internet connection. **Chef will require participants to have a Beet, Onion, Potato, Carrot, and one vegetable of choice and will require participants to show cutting skills using the Brunoise, Small Dice, Rough Chop, Juliene, and Oblique cuts.

Plan de entrenamiento

Culinary Kitchen Rotation Phase 1 - Orientation Phase 2 - Garde Manger Procedures and Techniques Phase 3 - Hot Kitchen Operational Training Phase 4 - Banquet Kitchen Training

Requisitos

Culinary Program – Skills and Experience Requirements Education & Experience - Culinary education or formal apprenticeship preferred - Minimum of 1 year of professional kitchen experience as a cook Technical Skills - Strong foundational cooking techniques and kitchen skills - Familiarity with food preparation tools, equipment, and safety protocols Communication & Guest Service - Ability to communicate clearly and professionally with team members and guests - Attentive to guest needs with a proactive and service-oriented mindset Organizational & Team Skills - Strong organizational and time management abilities - Willingness to collaborate and contribute to a positive team environment

Alojamiento

Participant Arranged Housing

Información adicional

- Tailor made program - Leadership training and development - Involvement in process and product decisions - Workshop training opportunities - Opportunities to travel the U.S. Interns & Trainee will learn in a variety of food and beverage facilities, from fine dining and in-room dining to food halls, banquets and catering. One-on-one instruction with top executives within the food and beverage industry provides an exceptional education. Auburn and the surrounding area offer a variety of fun things to do and explore. - Vibrant Arts & Entertainment offerings - Nightlife - Outdoor Activities - Shopping - Dining