3955
Minnesota
32-40 hours per week
$16 (Hourly)
$85 / week
Multiple
Superior Shores Resort is a scenic, year‑round lakeside getaway located in Two Harbors, Minnesota, along the stunning North Shore of Lake Superior. The resort sits on a half‑mile of shoreline and offers a wide range of accommodations including lodge rooms, suites, condos, and spacious lakeside townhomes—perfect for families, couples, and groups of all sizes. Guests enjoy access to indoor and outdoor pools, hot tubs, saunas, a fitness center, beach campfires, and miles of walking trails, all with breathtaking views of Lake Superior.
As a Culinary Intern, you will support daily kitchen and food & beverage operations in a high‑volume, full‑service resort environment. Working under the guidance of the Executive Chef and culinary leadership team, you will gain hands‑on experience across all kitchen stations and service periods while developing professional skills in food preparation, safety, organization, and communication.
Key Responsibilities
Assist with food preparation across multiple kitchen stations, including breakfast service, cold line work, sauté, and grill, while learning proper timing, workflow, and culinary techniques.
Support smooth kitchen operations during busy service periods by following standard operating procedures, coordinating with front‑of‑house and event teams, and maintaining efficiency under supervision.
Uphold food safety, sanitation, and workplace safety standards, including proper equipment handling and adherence to resort hygiene protocols.
Participate in banquet and group event preparation, assisting with menu execution, setup, service flow, and coordination with other resort departments.
Contribute to inventory processes by helping with restocking, basic stock control, and periodic inventory counts.
Maintain consistent quality standards through attention to detail, tasting, and participating in quality‑control and consistency checks.
Collaborate with the Executive Chef on recipe development, including costing, labor considerations, and pricing analysis for new menu items.
Provide support throughout the kitchen as needed, demonstrating growing independence, adaptability, and professionalism in all culinary areas.