2027-2028 Savory Intern

This role is part of the Augusta National Internship Program, a 10-month, paid program based onsite in Augusta, Georgia. The program provides Interns with hands-on professional experience and meaningful opportunities to contribute within their respective areas while gaining exposure to Augusta National Golf Club and the Masters Tournament. Housing assistance is available for this Internship.

The Savory Culinary Internship provides a comprehensive learning experience through scheduled rotations within the Augusta National Golf Club Culinary program. The Savory Culinary Intern will gain hands-on experience in menu development, kitchen fundamentals, multiple dining concepts and meal periods, member events, and large-scale Tournament operations. The primary responsibility of the Savory Culinary Intern is to take direction from and provide support to the Executive Chefs, Chefs, Sous Chefs, Junior Sous Chefs, and department staff while maintaining the strict confidentiality of all Club business.

Essential Functions of the Job

• Gathers the supplies and ingredients needed to prepare breakfast, lunch, dinner, and snack menu items for regular dining service, member events, and Tournament operations.

• Uses knives, hand tools, utensils, and kitchen equipment safely and properly to prepare menu items according to Club recipes and standards.

• Applies a variety of culinary techniques, including frying, sautéing, broiling, roasting, braising, poaching, steaming, baking, stir-frying, simmering, and boiling.

• Prepares sauces, stocks, soups, vegetables, meats, poultry, shellfish, fish, game, grains, beans, fruits, and other ingredients for use in menu production.

• Identifies, selects, portions, and prepares ingredients appropriate for the assigned station and meal period.

• Assists with butchery and the preparation and portioning of meats, poultry, fish, and other proteins.

• Participates in offseason menu development by contributing ideas for seasonal, member event, and Tournament menus.

• Assists with recipe testing, tasting, and refinement to support consistency, scalability, presentation, and alignment with Club standards.

• Conducts food costing and yield analysis for new menu items, including calculating food cost percentages and appropriate portion sizes.

• Researches ingredients, sourcing options, plating techniques, and current culinary trends.

• Prepares and serves à la carte and buffet items for breakfast, lunch, dinner, and other designated meal periods.

• Cross-trains in a variety of kitchen stations, including garde manger, appetizers, sauté, broiler, and other assigned areas.

• Assists with production for upcoming meal periods and ensures assigned stations are properly stocked and prepared for service.

• Supports large-scale food production and banquet-style service for member parties, special events, and the Masters Tournament.

• Manages assigned responsibilities during high-volume service while demonstrating adaptability, teamwork, and real-time problem-solving.

• Sets up, maintains, and breaks down assigned kitchen stations, including cleaning and deep cleaning work areas and equipment.

• May be solely responsible for an assigned station during service.

• Ensures assigned work areas and equipment remain clean and sanitary and adheres to all applicable state and federal sanitation guidelines.

• Properly reheats, cools, covers, dates, labels, and stores food according to established procedures.

• Assists with receiving, organizing, storing, and distributing food products and kitchen supplies.

Physical demands are outlined immediately below.

Physical Demands

• Acceptable level of hearing and vision to perform job duties.

• Occasionally required to sit, climb, balance, stoop, kneel, crouch, lift up to 50 pounds, and drive a golf cart.

• Constantly required to stand, walk, and work with hands and arms for several hours at a time.

• Constantly required to use vision to assess the accuracy, neatness, attention to detail, and thoroughness of assigned work.

• Constantly required to communicate with and listen to others in a kitchen and service environment.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Other Duties and Responsibilities

• Participates in orientation, safety training, sanitation training, property familiarization, and introductions to the Culinary team.

• Meets regularly with an assigned mentor and Culinary leadership to discuss progress, receive feedback, and establish future development goals.

• Participates in workshops focused on culinary techniques, sustainability, innovation, leadership, and professional development.

• Participates in post-Tournament debriefing and feedback sessions.

• Completes advanced culinary, leadership, and management training following the Masters Tournament.

• Develops and executes a capstone menu for a member event and presents the final project to the Executive Chefs.

• Tracks relevant experiences, internship activities, and professional development throughout the program.

• Performs all other duties deemed by management to be an integral part of the job.

Qualifications

Skills, Knowledge, and Attributes

• Ability to communicate professionally and work effectively as part of a team.

• Foundational knowledge of food preparation, cooking methods, and food service techniques.

• Knowledge of kitchen safety and sanitation practices.

• Basic knife skills and familiarity with proper knife safety.

• Basic math skills, including the ability to work with measurements, recipe conversions, food costs, and yields.

• Ability to follow recipes, instructions, and established Club standards.

• Strong organizational skills and attention to detail.

• Ability to work calmly and efficiently in a fast-paced, high-volume environment.

• Demonstrated interest in the culinary arts and a strong commitment to developing within the craft.

Related Experience and Education

Currently enrolled in or a recent graduate of an accredited Culinary Arts or related program, with the ability to commit to a 10-month internship.

Previous experience in a baking, pastry preparation, or food service environment is preferred.

Required Licenses

• Possess a valid driver’s license and/or complete the Club’s internal motor vehicle training program.

Projected Work Schedule

Must be available to work a varying schedule that may include days, evenings, weekends, holidays, and overtime as required. The schedule will vary based on regular dining operations, member events, and Tournament-related responsibilities.