Job Description
The Lodge at Whitefish Lake , one of Montana's AAAFour 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. PRINCIPLERESPONSIBILITIES AND POSITION PURPOSE: The Culinary Intern supports thekitchen team in delivering high-quality food preparation, presentation, andcleanliness in accordance with Forbes 4-Star standards. This internship offershands-on experience across multiple kitchen stations and provides acomprehensive understanding of back-of-house operations in a luxury hospitalitysetting. This role is intended to foster culinary growth and skill developmentunder the mentorship of seasoned chefs.
MAIN DUTIES ANDRESPONSIBILITIES: 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 & QualityAssurance - 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 JOBKNOWLEDGE, 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 theessential functions, this position may be required to perform a combination ofthe following supportive functions, with the percentage of time performing eachfunction to be solely determined by the Executive Chef based upon theparticular 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.
ORGANIZATIONALRELATIONSHIPS: Positions directly reporting to thisposition (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 arerepresentative of those that must be met by an employee to successfully performthe essential functions of this job. Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions.
While performing the duties of thisjob, the employee is regularly required to stand for long periods, walk, talkor hear, and use hands to handle or feel objects, tools, or controls. Theemployee must occasionally lift and/or move up to 50 pounds.
QUALIFICATIONSTANDARDS 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 worka flexible schedule based on the needs of the Food and Beverage operation. Thisincludes evenings, weekends, and holidays. Weekly hours may vary depending onprogram requirements and business demand.
Job Tags
Flexible hours, Weekend work, Afternoon shift