Job Description

Culinary Intern - Huntington Bank Pavilion At Northerly Island

The Culinary Intern will report directly to the Culinary Lead with the primary responsibility being to supervise all operations within their assigned department. Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations.

The Culinary Intern will report directly to the Culinary Lead with the primary responsibility being to supervise all operations within their assigned department. The Culinary Intern will be assigned to one of three departments, premiums (VIP), main concessions, or food concepts. This position will begin approximately in May and conclude in September. Local students currently enrolled in a culinary program are preferred.

Responsibilities:

• Support the production of menu items in a timely manner, in accordance with company standards.
• Facilitate all necessary set-up task, as well as, the preparation of all food items; opening and closing duties; replenishment and rotation of stock as directed by the Culinary Lead.
• Maintain a high standard of cleanliness; both in personal hygiene, and in the kitchen.
• Ability to follow directions precisely and consistently; maintenance of work area and proper food storage.
• Adhere to all company policies and venue rules; strong understanding that exceeding guest expectations is key.
• Create a team environment within their department, as well as, with all other staff venue wide.
• Prepare employee meal prior to each event.
• Lead a pre-event meeting with assigned culinary team; reiterating all goals/standards for that evening.

Qualifications:

• Must be at least 18 years of age.
• Professional training through culinary education or a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred.
• Ability to multitask in a fast paced, team orientated setting.
• Ability to work all venue events including extended hours, nights, weekends, and holidays.
• Ability to interact positively with co-workers.
• Extensive knowledge of food and beverage menu; all specials and services offered.
• Ability to ensure team compliance with all company service standards/policies.
• Ability to read, speak and write in English.
• Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
• Mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
• Part Time Seasonal position

Pay Range: $18.50 to $19.50/hr

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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