Culinary Internships at Six Flags Frontier LLC

Sandusky, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Jun, 26

Salary

15.0

Posted On

15 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Safety, Sanitation, Inventory Management, Food Preparation, Kitchen Organization, Menu Engineering, Baking, Pastry Arts, Culinary Leadership, Back-of-House Operations

Industry

Entertainment Providers

Description

Overview $15/hour The Cedar Point Internship Program seeks to inspire and equip the next generation of leaders by offering transformative experiences. We are committed to providing a vibrant learning environment where students can engage in meaningful, hands-on work within our dynamic operations. Our internships are designed to cultivate essential leadership and professional skills, encourage innovative thinking, and foster a deep understanding of business acumen. By integrating academic knowledge with practical application, we aim to empower interns to make impactful contributions to their future careers and the communities they will serve. Responsibilities Culinary Arts Preferred Majors: Culinary Arts, Restaurant & Food Service Management, Food Science As a Culinary Arts Intern, you’ll rotate through multiple kitchens across the park - each with its own style, size, and complexity - while learning from experienced chefs and restaurant managers. You’ll also... Learn and apply best practices in food safety & sanitation Assist with inventory management, food prep, and kitchen organization. Gain exposure to menu engineering and how culinary teams plan and execute offerings. Be mentored by professional chefs and restaurant leaders. Build a strong foundation in back-of-house operations and culinary leadership. Pastry Arts Preferred Majors: Baking & Pastry Arts, Food Science As a Pastry Arts Intern, you’ll work in our state-of-the-art pastry kitchen and gain experience in all aspects of professional baking. You’ll also... Work alongside experienced pastry chefs in a high-volume, professional kitchen. Learn the importance of precise weights and measurements in baking. Understand and apply food safety and sanitation standards. Assist with inventory management and product distribution across the property. Explore the behind-the-scenes operations of a large-scale pastry program. Qualifications Must be at least 18 years of age Must be attending an accredited college or university Work a minimum of 8 weeks between May 1-August 31 Availability requirements: Minimum of 4 days per week of full availability 2 of the 4 days must include either Friday/Saturday or Saturday/Sunday Work a minimum average of 32 hours per week Attend required professional development events Ability to work nights, weekends, and holiday periods to meet business needs Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law

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Responsibilities

Interns will rotate through various kitchens, learning from experienced chefs and managers while applying best practices in food safety and sanitation. Responsibilities also include assisting with inventory, food preparation, kitchen organization, and gaining exposure to menu planning and execution.