Cheeca Lodge and Spa – Culinary Kitchen Rotation

Culinary training at Cheeca Lodge’s five on-site restaurants – | In this position you will be responsible for food preparation and ensuring superior quality and consistency and presentation- | This program will lay the ground work for kitchen structure, timing, inventory control, presentation, teamwork, quality assurance and communication skills while rotating around different kitchen stations. | You will learn how to plan and execute menu items for banquet and catering events.You will receive preparation orientations introducing a wide variety of regional American and international cuisines. | PHASES: | 1 – Gain a clear overview of the host company’s operations, clientele and niche in the marketplace. The participant will learn the scope of the organization’s history, mission, culture and objectives. Participant will also learn the significance of their division and varies departmental responsibilities essential to the overall success of the organization. | 2 – Meeting production schedules and timelines – Stock rotation and waste/cost control – Preparation of cold food production (salads, hors d’oeuvres, appetizers, etc.) – Plating and presentation focused on accuracy and consistency – Sanitation, health and safety regulations in accordance with US law and company standard – Pastry production – Ability to work cohesively with other station chefs – Active communication with primary phase supervisor – Complete knowledge of kitchen equipment used in various stations. – Ability to read and understand bus ness forecasts and plan accordingly. – Ability to consistently produce finished plates to Chefs specification – Develop an understanding of cold/pastry food production in an efficient and quality conscious environment – Adhere to storeroom and inventory policies | 3 – Coordination with external departments to organize and execute banquet events – Quantity production methods for large scale events – How to read and understand contracted Banquets Events Order (BEO) – How to follow established high yield recipes and prepare menu items for banquets/catered events – Production and consumption ration for buffets – Organization and production of large plated functions – Organization and production of buffets and displays – Understanding of the coordination process from function planning, pricing, and menu development through ordering, food preparation, plating, and service stock rotation and waste/cost control – Properly forecast and prep parties base on predetermined menus – Learn to manage cook times, mise en place and properly coordinate tickets complete event service – Storeroom, inventory, and health code policies | 4 – Learn the inventory/purchasing systems – Understand the company’s food costs policies – Ensure adherence to quality controls and safety standards – Short order meals – Full course meals – Proper inventory standards. such as labeling, storing, and cleaning – Safety protocols – How to prep and maintain a workstation – Properly maintain and clean kitchen equipment – Primary cook responsibilities. | 5 (TRAINEE) – Learning how to assist the (Executive) Chef in the production, preparation, and presentation of all food items; learn about the overview and how to manage food cost and departmental financial goals; learn how to manage the function of order and inventory of produce; learn how to develop recipe cards; learn how to develop yield sheets.