Internship Details: Culinary interns will spend most of their time working in The Garden Cafe preparing lunches and will be responsible for the daily set up, operation, cleaning, and closing of kitchen area as directed by the chef. These duties include but are not limited to preparation of soups and farm vegetable side dishes, short order cooking, dish washing, preparation of food items in accordance with production requirements. These processes must be held to our quality standards while maintaining a safe, sanitary work environment, ensuring quality and consistency by following recipes and production and portion guidelines. Interns will also participate in special events including multi-course plated dinners, hors d"oeuvres displays, and casual buffets. Additional Educational Opportunities: There are a wide variety of educational opportunities involved. Interns meet with the chef at the beginning of the term to discuss goals and choose additional areas of interest. We strive to use as much as we can from our own farm, so there is an opportunity to learn how to rotate menu items with seasonal availability and how to turn excess or damaged produce from a liability into a profit. For the right candidates, opportunities exist to design, prepare, and execute a course at a Farm to Table dinner for up to 70 guests; learn about managing a staff; maintain proper prep levels with fluctuating business due to seasonality; purchase and receive raw materials; and operate a code-compliant temporary food establishment at a music festival (where only water and electricity are provided). If desired, interns have the chance for experiences outside of scheduled kitchen work such as: working in greenhouses & fields, working with the livestock, helping in the canning kitchen, serving in the tasting room, helping in the brewery, conducting farm education programs, and assisting field interns at farmers markets.

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