Join the fun, fast-paced environment at Destination GN and The Ridge Hotel, located along the shores of Lake Como and three championship golf courses. We offer multiple venues for culinary apprenticeships, from Geneva National's Clubhouse restaurant, turf smokehouse, to our five-star Hunt Club Steakhouse, the Paloma Cantina, The Ridge Hotel's Crafted Italia, and our banquet/event kitchens. A Culinary Apprenticeship is a great opportunity to gain hands-on training and mentorship from experienced chefs. Apprentices learn menu development, recipe formulations and daily kitchen operations while refining your cooking, safety, and teamwork skills. Key ResponsibilitiesWork closely with our culinary team to develop a comprehensive understanding of various culinary techniques, including food preparation, cooking methods, plating, and presentation.Assist with the preparation and cooking of a wide range of dishes, ensuring adherence to quality standards and food safety regulations.Gain hands-on experience in working with diverse ingredients and mastering different cooking styles.Assist in researching culinary trends, ingredients, and recipes to contribute fresh ideas to our menus.Support kitchen operations by maintaining cleanliness and organization in work areas, including equipment and utensils.Learn inventory management practices, including stock rotation, ordering, and storage of food supplies.Assist in monitoring food portioning and waste reduction to optimize kitchen efficiency and minimize costs.Collaborate effectively with team members to ensure smooth workflow and timely execution of culinary tasks.Communicate openly with supervisors and peers, seeking feedback and guidance to continuously improve culinary skills and performance. RequirementsCurrently enrolled in high school. (College students are eligible for a Culinary Internship.)Taking Culinary/Foods courses in school is not required, but is a plus.Passion for food and a desire to pursue a career in the culinary industry.Strong work ethic, attention to detail, and willingness to learn.Ability to work collaboratively in a fast-paced environment.Flexibility to work evenings, weekends, and holidays as needed.Physical RequirementsLift and carry heavy pots, pans and kitchen equipment.Chop, slice, stir, whisk and perform other repetitive motions.Eye-hand coordination and fine motor skills.Tolerate high temperatures present in kitchen.Stooping and bending to retrieve items/inspect equipment.Good balance and stability.Stamina to sustain energy levels during long shifts spent on foot.