Terranea Resort is excited to offer an externship opportunity for students currently enrolled at the Culinary Institute of America. This position is designed for those interested in gaining hands-on experience during the upcoming externship semester.

As a Culinary Extern, you will assist in planning, prepping, and setting up high-quality food production across various outlets. You’ll work alongside our talented culinary team to deliver exceptional menu items and specials, following established standards and plating specifications.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Chef de Cuisine/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
• Complete opening duties:
  • Set up workstation with required mise en place, tools, equipment and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
  • Start prep work on items needed for the particular menu of the day.
  • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
• Prepare all menu items following recipes and yield guide.
• Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests.
• Inform Chef de Partie of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown work station and complete closing duties:
  • Return all food items to the proper storage areas.
  • Rotate all returned product.
  • Wrap, cover, label and date all stored items.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table, so they cool quickly.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
  • Review status of work and follow-up actions required with the Head Cook before leaving.

Additional Duties & Responsibilities:

• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.
• Work at off premise functions.
• Research new menu items.
• Attend designated meetings
• Maintain the company image and vision statement.
• Make optimal use of financial resources.
• Participate in ongoing training and encourage the personal development of all associates
• Continuous evaluation and improvement of the operations.
• To be an integral part of the development of future company projects
• To provide an exceptional guest experience

• Ability to work all stations on the line
• Fluency in English in verbal and non-verbal
• Compute basic arithmetic
• Provide legible communication
• Comprehend and follow recipes
• Expand/Condense recipes
• The Ability to:
  • Perform job functions with attention to detail, speed and accuracy.
  • Prioritize and organize
  • Be a clear thinker, remaining calm and resolving problems using good judgment.
  • Follow directions thoroughly
  • Follow directions thoroughly.
  • Understand guest’s service needs.
  • Work cohesively with co-workers as part of a team
  • Work with minimal supervision
• Maintain confidentiality of guest information and pertinent Hotel data
• Exert physical effort in transporting 50 pounds
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.
• Satisfactorily communicate with guests, management and co-workers to their understanding.
• Food handlers’ certificate.

Compensation:

Base Pay Start Rate: $22.00