Culinary Intern

The Lodge at Whitefish Lake , one of Montana's AAA Four Diamond resorts, is seeking a College Intern to work with our Culinary Team! All employees receive perks of $50 rooms at any of our properties, and discount rates at our spa, restaurant, and retail. PRINCIPLE RESPONSIBILITIES AND POSITION PURPOSE: The Culinary Intern supports the kitchen team in delivering high-quality food preparation, presentation, and cleanliness in accordance with Forbes 4-Star standards.

This internship offers hands-on experience across multiple kitchen stations and provides a comprehensive understanding of back-of-house operations in a luxury hospitality setting. This role is intended to foster culinary growth and skill development under the mentorship of seasoned chefs. MAIN DUTIES AND RESPONSIBILITIES: Culinary Skill Development Assist in preparing and cooking menu items under the direction of the culinary team.

Rotate through various kitchen stations (garde manger, prep, sauté, grill, pastry, etc.) to gain comprehensive experience. Follow standardized recipes and plating guidelines with precision. Learn and apply fundamental culinary techniques and kitchen procedures.

Operational Support Support daily mise en place and food prep activities. Maintain cleanliness and organization of all kitchen areas in compliance with health and safety standards. Assist in receiving and storing deliveries; ensure product rotation and labeling (FIFO).

Help with dishwashing and sanitation duties as needed. Guest

Experience & Quality Assurance Uphold presentation, flavor, and timing standards for all dishes. Ensure consistency and attention to detail in every plate leaving the kitchen. Learn how to respond to and accommodate special dietary requests or allergies.

Teamwork & Communication Work collaboratively with chefs, line cooks, and front-of-house staff. Participate in daily line-ups and kitchen briefings. Maintain respectful and professional communication with team members at all times.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITY: Passion for culinary arts and a desire to learn in a professional kitchen environment. Basic understanding of kitchen operations and food safety. Strong work ethic, punctuality, and a willingness to take initiative.

Ability to follow instructions, remain organized, and multitask in a fast-paced environment. Team player with a positive attitude and a high level of professionalism. Ability to handle high-volume service periods with composure.

Willingness to work weekends, evenings, and holidays as needed. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the Executive Chef based upon the particular requirements of the kitchen: Assist with food tastings, kitchen tours, or special events. Maintain an open line of communication between kitchen staff and leadership.

Other duties as assigned by the Executive Chef or Sous Chef. ORGANIZATIONAL RELATIONSHIPS: Positions directly reporting to this position (titles): None Physical

Requirements FREQUENCY KEY: Rare – Up to 1 hour | Occasional – 1 to 3 hours | Frequent – 3 to 6 hours | Constant – 6 to 8 hours PHYSICAL ACTIVITY FREQUENCY Sitting Rare Walking, climbing stairs Frequent Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Frequent Near Vision Constant Far Vision Occasional Hearing Constant Talking Frequent Lifting/Carrying (20 lbs.) Frequent Travel Rare The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand for long periods, walk, talk or hear, and use hands to handle or feel objects, tools, or controls.

The employee must occasionally lift and/or move up to 50 pounds. QUALIFICATION STANDARDS EDUCATION / LICENSES / CERTIFICATES Currently enrolled in a Culinary Arts program or recent graduate preferred. Food Handler Certification (or ability to obtain upon hire).

Previous kitchen experience is a plus but not required. SCHEDULE / HOLIDAYS / PTO: The Culinary Intern is expected to work a flexible schedule based on the needs of the Food and Beverage operation. This includes evenings, weekends, and holidays.

Weekly hours may vary depending on program requirements and business demand.