JOB SUMMARY: At the Cliffs Club Services, qualified internships are offered in all of our business functions and at many of our locations. Internships provide students with an opportunity to provide professional support and become an integral part of a business team. Our interns have the chance to learn while making a real contribution to the company. They become a part of key management meetings, receive meaningful projects and have access to senior management. Each intern is assigned a supervisor who assigns projects, answers questions and provides guidance. Throughout the entire experience, goals are identified, and interns receive feedback and informal mentoring. An internship provides an excellent opportunity to develop relationships with other professionals in the company as well as other interns.
As a Culinary Intern you will have the opportunity to learn all aspects in your field while applying what you have learned in classrooms to practical situations as well as various other opportunities to develop professionally.
Throughout this internship, the student will be exposed to various outlets related to Culinary including the following positions: Sous Chef, Pastry Chef, Line Cook, and Pantry Cook. You will be exposed to each of these areas and learn how the daily operations are run, including exposure to purchasing, taking inventory, preparing food, and learning what our Executive Chef does on a day to day basis. The intern will work closely with the Executive Chef at a management level assisting with the budgeting and planning for the clubhouse.
Sous Chef rotation – Assist with the planning and scheduling of manpower and supply requirements for the F&B department, maintaining accountability for the cost, utilization, and performance of employees and equipment, performing all methods of cookery and portion control for all dishes.
Pastry Chef rotation – Provide Assistance with pastry production for the dining room and other special functions, development and implementation of seasonal dessert menus, decoration of pastry items for special events such as buffets and receptions, supervision of bakery employees, and cost control related to the pastry department.
Line Cook rotation – Assist cooks/chefs in the preparation of food, maintain sanitary conditions, assist in storing of grocery and supply items, and set up and break down buffets and display themes.
Pantry Cook rotation – Provide assistance in preparation of cold foods, including salads and dressings, pates, cold hors d’oeuvres, and buffet items.
This qualifying internship is designed for current, active students to gain experience and knowledge in their directly related field. Interns are responsible for their own transportation during the duration of their internship as each intern will have separate schedules.
Interns are paid an hourly rate. Use of amenities are also included such as wellness, golf, discounts at dining facilities and the pro shop.
• Ability to continuously stand for extended periods.
• Ability to bend, twist, stoop, push, pull, climb stairs, reach overhead, and lift up to 50 pounds.
• Ability to work under strenuous and heated conditions.
• Ability to handle sharp utensils and operate food production equipment.