Primland, Auberge Resorts Collection is a luxurious mountain retreat set on 12,000 acres of pristine wilderness in the Blue Ridge Mountains of southwestern Virginia. Combining rugged natural beauty with refined sophistication, the property embodies the spirit of secluded luxury and outdoor adventure. Originally a private hunting preserve, Primland has been transformed into one of America’s most acclaimed mountain resorts, offering world-class amenities amid breathtaking scenery.
As a Culinary Arts Intern you report directly to Executive Chef and Sous Chefs. In absence of superiors, you supervise staff and direct kitchen employees.
The resort is currently compromised of four restaurant outlets and banquet facilities. The Lead Line Cook works from the Lodge kitchen and/or any catering facilities on or off property.
The main focus will be:
Dinner service in Main Lodge Kitchen.
Assisting and executing daily seasonal menu preparation.
Using modern food techniques with Southern touches in elegant menu preparations.
As a Culinary Arts Intern you will be responsible for:
Executing savory dishes applicable to the restaurant menu.
Preparing a wide variety of foods from scratch.
Assisting other cooks in preparation of their stations.
Assisting Sous Chef in organization of duties.
Plating foods.
Training or supervise others. (a possibilty)
Assuming the role of supervisor in Executive Chef’s or Sous Chef’s absence. (a possibilty)
Supervising the kitchen close.
Working in a team-driven environment,
Taking direction, offering direction and assisting with problem solving.
Assisting where ever necessary with breakfast and lunch services.
Applicant must be:
Enrolled in a degree in culinary arts, gastronomy or related area or recent graduate.
Able to communicate in English.
Experience is not a must but a plus.
Salary: $17 per hour
Benefits:
Free uniform
Company housing is just $50 per week, including bills
Company car to commute
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