Shaner Hotel Group – Buffalo Marriott at Lecom Harborcenter – Culinary Kitchen Rotation

Culinary intern will rotate through different stations within the kitchens to learn all aspects of the operations and relevant administration and management procedures and techniques within the kitchen. listed below | Prep Station: Prepares ingredients such as chopping vegetables, measuring, and organizing supplies to ensure smooth workflow for cooks. | Hot Line / Cook Station: Cooks and assembles hot dishes according to recipes, learning cooking techniques and timing for different menu items. | Cold Station / Garde Manger: Handles salads, cold appetizers, and desserts, focusing on presentation, portioning, and flavor balance. | Pastry / Bakery: Prepares baked goods, desserts, and pastries, gaining experience in baking techniques, doughs, and dessert plating. | Expediter / Service Station: Ensures dishes are properly plated and coordinated with the service team, managing timing and presentation before serving. | Kitchen Administration: Observes inventory management, ordering, and record-keeping to understand the organizational and management side of kitchen operations. | Sanitation / Safety: Learns proper cleaning procedures, food safety standards, and hygiene practices essential for kitchen compliance.