The overall goal for this phase is to provide a basic understanding of company’s Culinary Operations. The participant will rotate in each of the Main Kitchen’s divisions – vegetable station, sauce station, roast station, and breakfast station. At the end of the phase, the participant should be able to have an understanding of the kitchen operations and how the different stations are organized and run, the different station’s interaction between each other, and the effects to one another. Being able to apply the necessary skills needed to prepare specific menu items in the different restaurants on site. The intern will be trained in the operations management at a US high-end kitchen setting. The participant should have been trained to have a background on menu creation, food costing, inter-departmental coordination, staff management, and budget management; this is all concurrent with continuing the honing of culinary skills in preparing menu items for the various food and beverage venues in the property.