Commis Chef

Week 1Orientation to SPRThe intern will undergo company orientation training with Human Resources, where they will learn about the history of the Resort, meet the management team, review the company handbook, and learn the Resort Standard Operating Procedures. During the orientation, they will also tour the property, receive information about the Resort and Hilton Head Island, and cover topics such as Guest Service Standards, Resort Safety and Security, Appearance Standards, Code of Conduct, Attendance Policy, Workplace Harassment, etc.Weeks 2 - 5Kitchen ProductionThe intern will get an overview of Resort's culinary operations, experiencing high-volume food preparation and delivery. They'll learn about different kitchen stations and their collaboration for efficient production, as well as gaining insight into Golf Tournaments, Weddings, and Special Events operations.Weeks 6 - 9Preparation and ExecutionDuring the Preparation and Execution phase, the intern will learn about Garde Manger operations, including plate preparation and creative garnishing. They'll also gain insight into local cuisine preparation and creativity. In the Execution phase, they'll understand Restaurant Preparation and Line Cook operations, ensuring food and supplies meet quality standards and preparing various ingredients for cooking.Weeks 10 - 13Food Production ManagementDuring this phase the intern will learn the hiring criteria for each food production position, including training, experience, attitude, and potential for promotion. Understand the operation's policies regarding standardized recipes and portion control. Gain insights into meal planning and production scheduling processes. Familiarize yourself with procedures for calculating daily, weekly, and monthly food costs.Weeks 14 -15Final RotationDuring this final phase, the intern will rotate through our multiple dining outlets, experiencing their different offerings and styles. This hands-on experience will provide valuable insights into the diverse culinary landscape of our resort.WHAT ARE THE BENEFITS?• Hands-on, rotational training with experienced chefsExposure to large-scale operations and fine diningReceive hourly pay between $15 and $20 per hourReceive a minimum of 32 to 40 hours per week of training.Cultural exchange in the vibrant city RESPONSIBILITIES:Set up workstations with all the needed ingredients and cooking equipmentPrepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)Cook food in various utensils or grillsCheck the food while cooking to stir or turnEnsure an excellent presentation by dressing the dishes before they are servedKeep a sanitized and orderly environment in the kitchenEnsure all food and other items are stored properlyCheck the quality of ingredients.Monitor stock levels and place orders when shortages occur.REQUIREMENTS AND SKILLS:Formal culinary education or experience is requiredExperience in using cutting tools, cookware and bakewareKnowledge of various cooking procedures and methods (grilling, baking, boiling etc.)Ability to follow all sanitation proceduresAbility to work in a teamExcellent communication skills and physical conditionHigh school diploma or equivalent;A diploma from a culinary school will be an advantage Apply Now and take your hospitality journey global.