Streamsong Resort – Culinary Kitchen Rotation

Culinary Kitchen Rotation Intern/Trainee: | Culinary Degree + 1 year of experience in the restaurant/hotel/resort kitchen. | During your program you will be rotating around different kitchen areas including: Garde Manger, Hot Line Production, Banquet Kitchen and Culinary Supervisor Shadowing. | Your responsibilities include but are not limited to: | -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. | -Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. | -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. | -Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages. Assist in keeping buffet stocked. | -Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables. | -Assist in setting up plans and actions to correct any food cost problems, control food waste, loss, and usage per SOP. | -Performs any other duties required or requested by Supervisor. | -Assist in prep work of vegetables and condiments as required for next shift. | -Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill. | ** Host Company closing periods for 2026** | July3-July7 2026 (Independence Day July 4th, Holiday) | Dec 23-26, 2026 (Christmas day 25th Holiday) | Participants get up to 80 hours of vacation time through the life of their 12 months program. They do not get paid holidays during program. Just straight vacation time. | Taskforce opportunity will be presented during Summer and is optional for them.