Position Summary: The program provides hands-on experience at most culinary stations and a one-on-one learning relationship with our chefs and culinary teams. In addition to basic restaurant and station rotations, other externship components may include Pastry and Bread Production, Meat Fabrication, Kitchen Garden and involvement in local farm to table experiences. Participants may rotate through all kitchen stations in restaurants ranging from casual high-volume to elegant fine dining. Apart from the normal a la carte experience, most of our sites also host private catered events in the evenings.
Pay Rate: The rate of pay listed on job boards are auto-generated numbers. Kiawah Island Golf Resort’s actual rate of pay for this position starts at $16.00/hour.

QUALIFICATIONS:

• Must be currently enrolled in an accredited Culinary Institute or University.
• Must be able to work 40 hours per week over the Intern/Extern period
• Must be able to lift and carry up to 40 pounds across short-medium distance.
• Must be able to stand for the entirety of shift, while reaching, bending and stooping.
• Must be able to handle manual labor via whisking, chopping, piping, and repetitive hand movements.
• Work well under pressure of meeting production schedules and timelines of service.
• Ability to work well with others, promotes a team environment, and contributes to the growth and success of the team.

ESSENTIAL PHYSICAL REQUIREMENTS:

• Must be able to lift and carry up to 40 pounds across short-medium distance.
• Must be able to stand for the entirety of shift while reaching, bending and stooping.
• Must be able to work on site due to daily needs of the job requirements.
• Must be able to handle manual labor via whisking, chopping, piping, and repetitive hand movements.
• Must be able to work on site due to daily needs of the job requirements.
• Must be able to work in a fast paced, intense work environment, under sometimes extreme heat and stress.

• Properly follow all processes that are in place.
• Communicate with all internal customers efficiently {stewarding, service staff}.
• Follow all rules and regulations in employee handbook properly.
• Properly rotate product in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and department requirements.
• Organize and set up workstation fast and efficiently.
• Rotate, label and date all food on station.
• Contribute to the growth and success of the team. Prioritize, organize work and follow through with assigned tasks.
• Handle multiple tasks at one time while maintaining a high level of professionalism.
• Maintain a clean, neat and organized work environment.
• Ability to follow recipes, to increase or decrease recipe as needed.
• Upholds the core values and policies & procedures of the resort.
• All other duties as assigned.