Benchmark Hospitality of Texas LLC – Culinary Kitchen Rotation

Please refer to your DS 7002 training plan that Benchmark Hospitality of Texas, your host organization has offered you. This is a training opportunity and not a work program. Your training will help give you hands-on experience in U.S. business practices in your chosen occupational field or field of study. | Participants who are identified as moving forward in the selection process will apply for the position through Benchmark Hospitality of Texas’ Career’s website and follow standard operating procedures that domestic team members follow. | Participants who are selected to move forward will be submitted to Benchmark Hospitality of Texas’ standard background check process per Benchmark Hospitality of Texas’ standard operating procedures. | During your training program while placed at Benchmark Hospitality of Texas, participants will have an on-boarding orientation, Garde Manger Procedures and Techniques, Hot Kitchen Operational Training, Banquet Kitchen Training. Styles of cuisine include Buffet, Italian, Latin Steakhouse and Texas BBQ. | For your training, you may rotate within just 1 kitchen, or you may rotate within more than 1 kitchen in order to learn your skills and knowledge. | Please refer to your specific training plan or contact the training host company or Alliance Abroad to clarify if your training will be in 1 kitchen or multiple kitchens. | Culinary Kitchen Rotational Intern | The experience will provide you the opportunity to network, interact with industry experts and develop under the guidance of company mentors as well as participate in orientation and guest services training. | In this position you will be part of the success in bringing the best experience to our guests by preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist. | You will rotate around different kitchen areas, starting with Garde Manger and Procedures, where you’ll learn how to prioritize event orders and synchronize by meal period. Then you will go to the hot kitchen area to develop your food preparation and plating. In the Banquet Rotation, you’ll be able to prepare volume cooking, production and presentation for larger guest groups. | Additional aspects of this training program include: | 1. Prepare Food in accordance with Hotel standard recipes. | 2. Assist receiving food requisitions checking for food products quality and amount. | 3. Inform sous chef regarding mise en place and the food requisitioning for upcoming functions. | 4. Responsible for the care and cleanliness of kitchen equipment. | 5. Inspect all refrigeration and dry storage for proper handling and rotation. | 6. Report irregularities and defects in equipment and machinery to sous chef. | 7. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. | 8. Ensure that banquet functions are properly broken down and reusable items are returned to the main kitchen and put on cafeteria shelf. | 9. Maintain sanitation and safety per Steritech standards. | Food Preparation | Chop, slice, and portion ingredients. | Prepare sauces, marinades, and other components. Follow recipes and portion control guidelines. | Cooking | Operate grills, fryers, ovens, and other kitchen equipment. Cook menu items according to specifications. | Ensure food is cooked to the correct temperature and consistency. Station Management | Maintain a clean and organized workstation. Stock and restock ingredients and supplies. | Coordinate with other cooks to ensure timely service. Quality Control | Check food for taste, presentation, and portion size. Ensure dishes meet restaurant standards before serving. | Sanitation & Safety | Follow food safety and hygiene protocols. | Clean and sanitize equipment and surfaces regularly. Properly store food to prevent spoilage or contamination. | Communication | Respond to feedback and adjust as needed. Inventory & Supplies | Monitor ingredient levels and report shortages. Assist with receiving and storing deliveries. | **During the Interview Process, participants will be required to conduct a knife skills test via Microsoft Teams with Chef. During the knife skills test, participants should be in a quiet well-lit location with a strong internet connection. | **Chef will require participants to have a Beet, Onion, Potato, Carrot, and one vegetable of choice and will require participants to show cutting skills using the Brunoise, Small Dice, Rough Chop, Juliene, and Oblique cuts.