The Intern will be:

• Introduced to the restaurant operations as well as plating techniques.

• Trained by the chef and sous chef of the shop to work in a fast-paced kitchen and be mindful of their surroundings.

• Trained in proper food safety in accordance with the US Health Departments’ standards.

• Taught the business of the restaurants and be given greater cooking privileges and responsibility

• Developing more advanced knife techniques, preparation skills and learn the practice of safe storage of edibles.

• Learning classical techniques, presentation and plating of foods, and development skills in sauces.

• Given the opportunity to develop advanced skills needed in the management and administration of the kitchen while continuing to learn menu costing/food cost control.

• Taught extensive product knowledge and solid compliance practices that can ensure a profitable, productive and safe operation.

• Observe the skills and learn from leadership the skills needed to supervise in the restaurant kitchen, utilizing the knowledge of techniques, organizational culture, policies, procedures and practices learned in prior rotations.