Frankenmuth Bavarian Inn Motor Lodge – Culinary Kitchen Rotation

Culinary Arts Intern – | Responsible for preparing and overseeing of food being made for the line, banquets, café, brunch, breakfast bar, and private parties. | – Is able to compile and coordinate Bavarian Inn Restaurant orders when needed. | – Is able to set up and coordinate all Plated Parties off the Line or from satellite stations. | – Helps set, serve, and runs banquets of 100 or less, brunch, breakfast bar, and café, and oversees the tearing down of buffets and gives direction to employees. | – Maintains safety, sanitation, and cleanliness in all areas. – Able to pull stock from freezer, cooler, and dry storage with proper rotation in mind. | – Upholds all the standards of the Bavarian Inn Lodge and Health Department. | – May perform duties of the Assistant Cook and Dish as trained or directed. | __ PHASES __ | * PHASE 1 – The Participant will learn Customer service standards; knowledge of sanitation and food preparation; basic rules of sanitary food handling; HACCP temperatures; weights and measures; the recipe; knife skills; classic vegetable cuts | ** PHASE 2 – The Participant will learn Customer service standards; knowledge of sanitation and food preparation; basic rules of sanitary food handling; HACCP temperatures; weights and measures; the recipe; knife skills; classic vegetable cuts | *** PHASE 3 – The Participant will learn about Salad dressings; savory salads; cold garnishes; dessert sauces; mirror and plate presentations; learn all regulations and workplace hygiene procedures; communication skills. | **** PHASE 4 – The Participant will learn about; Grilling; braising; roasting; sautéing; steaming; poaching; basic butchering skills; importance of teamwork