2018 Culinary Extern - Full-time

Benchmark’s company culture is central to our management philosophy. The company’s stated purpose is “to provide an entrepreneurial environment where determined people dare to create, share, and build futures.

To be the “benchmark” by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:
Find peace, quiet and wide-open spaces at Doral Arrowwood, the premier Resort and Conference Center in Westchester County. Nestled in the heart of 114 acres Doral Arrowwood offers an array of resort activities to relax and unwind. As a truly unique destination, this picturesque retreat features restful lodging, delicious dining, and exceptional meeting and special event venues designed to accommodate corporate executives and leisure guests.

By joining the Doral Arrowwood Team, you become part of Benchmark Hotels & Resorts. We have a mosaic of talent that drives our passion to be the difference by creating memorable experiences in the lives of all we serve

Student will work in the various kitchens, be coached by Sous Chefs and senior line staff and be challenged to execute at a professional production level. An individual practical cooking exercise will also be assigned to further develop the student’s skills. The Culinary Intern is expected to bring a passion and focus on learning, maintain a professional demeanor and be committed to the full term of the Intern/Externship.

Job Description:

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE:

• Pursuing a degree in Culinary Nutrition or B.S. in Culinary Arts.
• Basic understanding of ingredient interactions.
• Must be proficient in handling professional kitchen equipment.
• Knowledge of basic culinary techniques including knife skills and cooking techniques.
• Proficient in MS Excel and Word; experience in working with recipe writing a plus.
• Must be 18 years of age or older.
• Familiarity with standard weights & measures.
• Ability to follow standardized recipe procedures.
• Students must commit to the weeks required for externship, as per extern rotation and their school agreement.
• Ability to work in a fast-paced, high volume environment
• ServSafe certification preferred.
• Must have a full knife kit.
  
  ESSENTIAL FUNCTIONS:

• Will provide culinary support and cooking in production and banquet kitchen, and seasonal outlets.
• Development of menu concepts based on current culinary trends.
• Maintain kitchen environment according to company standards for cleanliness, organization, and functioning equipment/small wares Maintain a clean and organized work area using ServSafe training and State Food Safety regulations.
• Demonstrate safe handling of tools, knives and equipment in carrying out assigned tasks.
• Exhibit safe food handling practices.
• Exhibit basic knowledge and understanding of cooking techniques; strive to advance knowledge and skills.
• Follow verbal direction and written recipes quickly and accurately; asking appropriate questions for clarification.
• Develop proficiency in operating assigned stations.
• Performs all job-related duties as required.