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CULINARY INTERN (CHEF TRAINEE )
We are passionate about our mission statement and are looking for a like-minded person who is willing to serve alongside us. Please thoughtfully consider each part of our mission statement, job description, and description of our ministry and community before applying. This position requires a strong desire to serve and interest in entering the culinary management field with a specific focus on camp ministry.
To inspire Christ-like change through Outdoor Adventure, Authentic Relationships, and Biblical Truth
The makeup of our community determines a large part of what it is like to live and work here. Approximately 120 persons who live on-site, comprised of full-time staff, families, and seasonal staff. This is a semi-remote living environment.
To learn and acquire skills in the full spectrum management and execution of meal service in a large camp setting. To work and participate in the production of all on-site meals for clients as designated by the Food Service manager or Food Service Director. This person will be expected to learn and develop a knowledge basis of how to build and cost out recipes, maintain order and inventory cycles as demanded by flow of business, build and understand profit and loss statements, and gain experience in the maintenance of operational conditions for all kitchens as outlined in policies and procedures to meet and exceed state and federal compliance.
Reports To: Food Service Manager, Brandon Garnaas & Food Service Director, Chef Benjamin Thorpe
Time Commitment: February 17th - August 9th, 2020
Job Purpose: To help bring Christ like change in people’s lives by providing outstanding meals and excellent customer service in many different environments for five different programs at Glorieta Camps during all seasons of the year.
Achieve learning goals as laid out in internship training manual
Complete reading assignments and document practical learning assignments in a timely fashion as outlined in trainee manual
Develop understanding of classical cooking techniques, establish skill set in executing base sauces, grilling and roasting of meats, vegetable prep, and other cooking techniques
Pass and maintain ServSafe manager level certification
Meet weekly with Director to review progress and to receive assignments
Assist in meal prep, planning, and cleaning for all assigned meals
Assist in management and scheduling of all hourly kitchen staff, seasonal staff, and volunteers
Assist and participate in cleaning projects and managerial tasks as necessary to meet policy and procedural compliance
Model cleanliness & readiness
Maintain positive attitude and high level of energy while on task
Learn process of documentation and execution of food safety plan, daily checklists, food waste log management, and stock rotation on a shift by shift basis
Assist in the design, costing, and implementation of recipe builds and food service procedures as designated by the Foodservice Director
Learn how to maintain inventory and assist in cost control measures
Shadow and assist Foodservice Manager in the ordering and receiving of all stock items
Daily review of HACCP and OSHA safety programs as required to meet compliance and ensure a safe guest experience
Clean and maintain all kitchen appliances, equipment, and areas where food is served
Skills and Abilities:
Ability to lead peers and downline reports in a respectful and uplifting way
A personal relationship with Christ
Strong verbal and writing communication skills
Strong mathematical ability
Strong work ethic
Highly organized with an eye for detail
Taste acumen, ability to gauge overall flavor profile of dishes and make adjustments to meet desired outcomes for flavor and product quality
Desire to acquire culinary knowledge of classical cooking techniques and gain exposure to a variety of cultural cuisines
Proficiency in Microsoft Excel, Word, typing, basic computer skills
Excellent personal hygiene
High level of physical endurance
Not afraid of fire or sharp objects
Willingness to try and taste new things
Strong sense of urgency and timeliness
A servant’s heart, with a strong calling towards hospitality
Problem-solving skills, ability to think quickly to adjust plans and still achieve desired outcomes
Some cooking or prior foodservice industry experience desired
Work Context: This job will be performed primarily on location at the Glorieta, New Mexico location
Travel: Possible infrequent travel to workshop training
Physical Demands: Ability to lift 60lbs, sit for many hours in an office, stand for many hours consecutively while working in the kitchen, bend, squat, be on hands and knees while cleaning, climb stairs, and be around strong cleaning chemicals on a daily basis
Ability to work late at night and early in the morning and some days for many hours consecutively
Work Environment: Will work indoors and outdoors in summer, winter, and rainy weather conditions, on slippery surfaces, around hot appliances, and sometimes in buildings without central heat or a/c
Training: Kitchen employees will be given the opportunity for improvement through appropriate training.
Compensation: Stipend, onsite housing, uniform allowance, knife & culinary tool kit. After completion of program potential for continued full-time employment.
Disclaimer: This Job Description is not a complete description of all that is necessary to do your job. All camp employees are expected to do what it takes to work as a team, even with other departments, to serve guests. This is not only an expectation, but a value that we hold to as an organization. We will help each other get the mission done.
Time: Full-Time Seasonal
Category: Food Services
Updated: 2/14/2020 4:04:44 PM