Culinary Manager in Training

The Polo Club Manager in Training Program offers an incredible opportunity to gain hands-on experience in one of the nation’s finest private clubs. Designed for hospitality students and aspiring professionals, this program provides immersive training in a high-end club operation, allowing interns to develop exceptional service skills, leadership qualities, and real-world expertise in a five star club environment. 

Summary

Internship program with emphasis on private club culinary operations. The Culinary Manager in Training performs all methods of cookery, portion control, and garnish all dishes in accordance with the standards set by the Club. Through teamwork, other members of department assist in achieving departmental vision and goals.

Essential Duties and Responsibilities

• Provides outstanding service to our members and their guests in a professional and courteous manner.
• Prepares all menu items according to standard recipes and meets the standards established by the company.
• Serves items in accordance with established portions and presentation standards.
• Covers, dates, and stores food and product in accordance with company standards.
• Maintains the sanitation and cleanliness of the kitchen and dumpster areas at all times.
• Keeps all cooking equipment clean during the assigned shift and prior to the change of shift.
• Sets-up and breaks-down buffet tables and theme decorations which may include ice displays.
• Maintains a motivated and positive approach throughout shift.
• Notifies Sous Chefs of any anticipated overages or shortages.
• Follows training curriculum as instructed by the Executive Chef and indicated in the training plan.

Other Functions

• Shows initiative by presenting ideas to Sous Chef/Executive Sous Chef for continuous improvement of procedures, recipes, and presentation.
• This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

Bachelor's degree (B. A.) from four-year college or university; or three to four years related experience and/or training; or equivalent combination of education and experience.

Language Skills:

Ability to communicate well in English. Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and interpret bar graphs. 

Reasoning Ability:

Ability to define problems, collect data, establish facts, and draw valid conclusions.

Physical Demands:

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.

The employee must occasionally lift and/or move up to 20 pounds.  While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk and reach with hands and arms. The employee is occasionally required to stand.

Work Environment: