Culinary Intern | Full-Time |Events by RHC NY

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Overview

The Culinary Intern will provide support under the direction of the Executive Chef.

 

This position is a 12-month training program in which the trainee will rotate through all departments in the Kitchen as follows:

 

Rotation #1: Culinary - Orientation - 1 monthRotation #2: Culinary - Restaurant Demi Chef - 5 months

Rotation #3: Culinary - Restaurant Chef de Partie - 4 months

Rotation #4: Culinary - Pastry Demi Chef - 2 months

 

This role will pay an hourly rate of $20.00.

 

This position will remain open until August 1, 2025.

 

 

Responsibilities

Phase #1: Orientation

• The first phase of training focuses on orienting the Culinary Intern to our organization and the local community.
• The goal of this phase is for the Culinary Intern to learn the company’s business and culture and to learn about the local community.
• The Culinary Intern will learn the company's business and culture; administration and logistical matters; familiarization with hardware and software tools; orientation to local community and introduction to key contacts in the organization.
• The Culinary Intern will receive orientation to the company and local community and includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes and transportation options; meet key contacts and other employees; receive computer training on company systems; receive orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training.

 

Phase#2: Restaurant Demi Chef

• In this phase of training, on-the-job training will be provided on various duties and responsibilities of the demi chef in the restaurant kitchen.
• The objectives of this phase are for the Culinary Intern to learn how to plan menu items, prepare and plate food items in the restaurant kitchen; and learn how this department interacts with other areas of the kitchen.
• The Culinary Intern will develop techniques to plan menus to learn how to plan, organize, and execute the production of food items in the restaurant kitchen. Planning and organization skills are key components of this phase of training.
• The Culinary Intern will learn the daily operations of the stations within the kitchen including Saucier, Hot appetizer, Rotisserie, Garde-manger, and Entremetier.
• Learn the restaurant recipes with an emphasis on quality, quantity, setup, timing, service; organizing the preparation, storage, and delivery of small volume production for a la carte service; set up the maintenance of the department to ensure that it is up to standard; learn to set up station with predetermined mise en place required to service restaurant operations; learn preparation of all restaurant food items using predetermined methods in a timely and consistent manner; observe and practice food production practices that meet federal and state regulations.
• The Restaurant Demi Chef is responsible for the supervision of at least one cook and/or commis at their station in addition to being in direct contact with the Sous Chef for all instructions on the station such as but not limited to, menu changes.

 

Phase #3: Restaurant Chef de Partie Phase

• In this training phase, on-the-job training will be provided on the various duties and responsibilities of the supervisor/ chef de partie role in the restaurant kitchen.
• The objectives of this phase are for Nelson to learn how to effectively supervise a team of restaurant cooks; and learn how this role interacts with other areas of the hotel.
• The Culinary Intern will develop techniques to organize, plan, and supervise assignments of the kitchen team; and also acquire organizational, cultural behavioral, and leadership skills.
• Finally, learn to evaluate team members' performance.
• The Culinary Intern will learn to assist with the overall operation of the culinary department; assist in the creation and development of new menu items; will learn how to hire, train, monitor dev