Bandon Dunes Golf Resort – Culinary Kitchen Rotation

Culinary Arts Intern – | Participants will be onboarded and acclimated to the area. | The primary aim of this phase is to establish a strong foundation for the training program’s success. The orientation phase introduces the participant to the company’s culture, policies, procedures, and customer service standard. | The participant will then be introduced to kitchen organization, restaurant/dining outlets, menus, and food safety/sanitation. They will learn culinary terminology, standards, and organization through station assignments. | The focus will be on the skills and procedures necessary for preparing for banquets, events, resort functions, and tournaments and rotating through new kitchen stations. Emphasis will be placed on organization and working in high-pressure environments. | Rotations will provide experience in multiple restaurant outlets, but NOT including: The cigar bar, the food truck, the quick serve clubhouse, and the cocktail bar. | The final phase aims to enhance the participant’s early learnings through exposure to the culinary department’s supervisory, management, and leadership scenarios.