What are the responsibilities and job description for the Intern, Culinary position at The Club at Ibis?
Program Start Dates: May/June (Summer)
Hours per Week: 35-40 hours/week
Program Highlights
We each have a job title, but that is our function not our Purpose. Our Purpose is much bigger. It is not bound by an organizational chart or department lines. Our Purpose acts as our communal north star, guiding us collectively towards a common goal, Whatever it Takes to Deliver The Ibis Experience.
Our Values
Our story of success begins with our internal cultural of lateral service and acceptance. We have many voices, many faces, and many backgrounds, which are united by a shared vision. Our different perspectives and unique talents are balanced by our common Purpose, our Core Values (the Core4), and a bold commitment to service excellence.
Integrity
Belonging
Innovation
Shared Vision
Summary
Internship program with emphasis on private club Culinary operations. Intern performs all methods of cookery, portion control, and garnish all dishes in accordance with the standards set by the Club. Through teamwork assist other members of department in achieving departmental vision and goals.
Essential Duties And Responsibilities
This job has no Supervisory Responsibilities.
Competencies
To perform the job successfully, an individual should demonstrate the following competencies.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Language Skills
Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.
Mathematical Skills
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Reasoning Ability
Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
Computer Skills
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; walk and use hands to finger, handle, or feel. The employee is frequently required to talk or hear and taste or smell. The employee is occasionally required to sit; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is frequently exposed to extreme heat. The employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places and extreme cold. The noise level in the work environment is usually loud.
Hours per Week: 35-40 hours/week
Program Highlights
- Paid Internship
- FREE Housing & Transportation
- Operations-Based Learning
- How private country clubs differ from other hospitality sectors
- Overview of private club management structure
- Variety of food preparation styles, ranging from high-volume/casual to fine dining
We each have a job title, but that is our function not our Purpose. Our Purpose is much bigger. It is not bound by an organizational chart or department lines. Our Purpose acts as our communal north star, guiding us collectively towards a common goal, Whatever it Takes to Deliver The Ibis Experience.
Our Values
Our story of success begins with our internal cultural of lateral service and acceptance. We have many voices, many faces, and many backgrounds, which are united by a shared vision. Our different perspectives and unique talents are balanced by our common Purpose, our Core Values (the Core4), and a bold commitment to service excellence.
Integrity
Belonging
Innovation
Shared Vision
Summary
Internship program with emphasis on private club Culinary operations. Intern performs all methods of cookery, portion control, and garnish all dishes in accordance with the standards set by the Club. Through teamwork assist other members of department in achieving departmental vision and goals.
Essential Duties And Responsibilities
- Provides outstanding service to our members and their guests in a professional and courteous manner.
- Prepares all menu items according to standard recipes and meets the standards established by the company.
- Serves items in accordance with established portions and presentation standards.
- Covers, dates, and stores food and product in accordance with company standards.
- Maintains the sanitation and cleanliness of the kitchen and dumpster areas at all times.
- Keeps all cooking equipment clean during the assigned shift and prior to the change of shift.
- Sets-up and breaks-down buffet tables and theme decorations which may include ice displays.
- Maintains a motivated and positive approach throughout shift.
- Notifies Sous Chefs of any anticipated overages or shortages.
- Follows training curriculum as instructed by the Executive Chef and indicated in the training plan.
- Shows initiative by presenting ideas to Sous Chef/Executive Sous Chef for continuous improvement of procedures, recipes, and presentation.
- This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested.
This job has no Supervisory Responsibilities.
Competencies
To perform the job successfully, an individual should demonstrate the following competencies.
- Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
- Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
- Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
- Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Language Skills
Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.
Mathematical Skills
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Reasoning Ability
Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
Computer Skills
- None apply
- None apply
- None apply
- Good organizational skills.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; walk and use hands to finger, handle, or feel. The employee is frequently required to talk or hear and taste or smell. The employee is occasionally required to sit; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is frequently exposed to extreme heat. The employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places and extreme cold. The noise level in the work environment is usually loud.