Culinary Intern

JOB TITLE:  Culinary Intern

LOCATION: Eccentric Café, Kalamazoo, MI

REPORTS TO: Head Chef 

FLSA POSITION TYPE: Variable Hours, Hourly (Paid) Non-Exempt

INTERNSHIP DATES: 06/04/2018 – 08/24/2018

EXTERNAL POSTING DATES: 02/01/2018- 03/04/2018

 

POSITION SUMMARY: The Culinary Intern will be exposed to all different aspects of a fast paced full service culinary operation. Under the direction of the Head Chef, the intern will support the kitchen operations through dishwashing, prep cook, line cook, ingredient inventory management, and administrative duties within Bell’s Eccentrics Café.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:  

• Adheres to and advances the “Safety Always” culture of Bell’s Brewery.

• Completes daily prep checklists.

• Accurately cooks meats, fish, vegetables, sauces, soups, and other hot food products to order and according to recipe.

• Creates daily soups and specials based on inventory and shelf life.

• Assists line cooks by maintaining adequate levels of product on line and in warmers.

• Follows recipes and standard operating procedures.

• Prepares and portions a variety of meats, poultry, vegetables, salad dressings, sauces, soups, and other food items for cooking on the line.

• Records hot and cold food holding temperatures in appropriate logs.

• Maintains a clean and sanitary work environment including tables, shelves, grills, broilers, fryers, sauté burners, ovens, and refrigeration equipment. Washes and neatly stores all equipment and wares used for prepping.

• Stocking and organizing of all food and wares by health code standards.

• Knows and complies with health code, established systems, policies, checklists, food standards, quality, consistency, and general safety.

• Rotation of food items and communication of expired items, low inventory, waste, and any other stock issues to kitchen management.

• Assists with monthly inventory physical counts

• Closes and opens the kitchen properly and follows appropriate checklists for kitchen stations.

• Collaborates with BOH management to understand forecasting supply needs and cost estimates.

• Creates an end-of-program presentation to be given to members of the management team.

o Creates a dinner menu with a focus on beer pairing

• Must have flexible hours, weekend availability required, with occasional weekdays/evenings by arrangement.

 

Additional duties may be assigned as necessary.

 

MANAGERIAL/LEADERSHIP RESPONSIBILITIES:

• None

 

QUALIFICATION REQUIREMENTS:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

 

MATERIALS/MACHINES/EQUIPMENT USED:

• Convection, Warming, and Combination Ovens

• Gas Range, Griddle, Charbroiler, and Salamander

• Deep Fryer

• 30gal Tilt Skillet

• Planetary Mixer

• Outdoor Smoker

• Slicer

• Knives

• POS System

• Digital Thermometers

• Computer – Microsoft Office & Internet

 

IMPORTANT SKILLS AND ABILITIES:

• A well-organized and self-directed individual who is a team player

• Experience in a restaurant environment with a strong understanding of food knowledge, health code, proper knife handling, and other core safety issues.

• An energetic, forward-thinking and creative individual with high ethical standards who will positively represent Bell’s Brewery both internally and externally

• Strong interpersonal, written, and oral communication skills and comfortable addressing diverse groups

• Ability to convey knowledge in a personable and engaging way

• Ability to speak in front of groups of people on a regular basis

• Exceptional time management skills with a proven ability to plan, organize and prioritize work load to balance multiple projects

• Flexibility to work in a fast-paced, ever-changing environment 

 

THE IDEAL CANDIDATE WILL POSSESS:

• In pursuit of a Culinary Arts degree from an accredited program

• Prior kitchen experience 

• Knife-handling experience

• Knowledge of health code standards

• ServSafe certified, a plus 

 

PHYSICAL REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl, and climb

• Ability to frequently talk, hear, and smell

• Ability to frequently lift and/or move up to 25 lbs. and occasionally lift and/or move up to 58 lbs.

• Ability to frequently reach with hands and arms; use hands to finger, handle, or feel objects, tools, or controls

• Vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.

 

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

• Rapid changing flow of business

• Communicating with many co-workers in a confined area

• That of a typical brewpub dining area and full service kitchen

• Early/late hours

 

IF INTERESTED PLEASE CLICK HERE FOR MORE INFO! 

 

Bell’s is an Equal Opportunity Employer