Culinary Internship

Position: Intern - Second
Cook
Department:  Chef
   
 
Purpose:   To consistently provide a flawless
dining experience with exceptional food, exquisite presentations and superlative
service.
 
Primary Responsibilities: (guest
interaction, ordering responsibilities, clean up duties, clerical
responsibilities, etc.)
• Prepare and cook all food items as laid out in
the menu and in accordance with the specifications on the prep sheet
• Handle
line assignments as scheduled (station prep and station service)
• Mis en
place
• Check condition of equipment; obtain necessary utensils, tools and
supplies

Secondary Responsibilities:
• Prepare
show plate prior to each dinner service
• Close station
properly
• Complete assigned tasks and follow directions

Normal Working Hours: (Shift, days)
• Shifts as required (evenings and/or days)

The selected candidate must be able
to uphold the Greenbrier’s Vision as well as demonstrate the 12 Greenbrier
values of Safety, Honesty, Excellence, Respect, Empowerment, Pride, Teamwork,
Loyalty, Commitment, Cleanliness, Responsibility and Fairness.

Demonstrate Performance Competencies:
• Analyze Issues & Make Decisions     
• Support Needed
Change 
• Engage Others
• Build Partnerships &
Alignment
• Contribute to Teamwork
• Improve Service, Quality, &
Processes            
• Execute Effectively
• Drive for Results
• Demonstrate Personal Leadership      
• Demonstrate Technical
Skills

Past Work Experience Requirements: (Type of work, number of years required, equivalent experience,
etc.)
• Previous experience working in a cooks position in a similar
fine dining environment

Educational Requirements: (Degree/Certification, highest required/preferred, field of
study)
• High School Diploma or G.E.D. plus 3 years experience in an
equivalent food production operation
• A.O.S or A.S. degree in Culinary Arts
preferred or completion of a 3-year Pro-Start program plus 3 years experience in
an equivalent food production operation.

Communication Skills Requirements: (Verbal: phone, in-person, group; Written: memos, documents)
• Must be
able to read, write and speak fluent English

Technical Requirements:
• West Virginia
Food Handlers card

Required Supervision: (Reports to,
Supervision provided, number of people to supervise)
• Supervision is
available
• Reports to Sous Chef

Other Requirements:
• Must be flexible
and a team player

*Requirements are Subject to
Change