Culinary Intern

What You'll Do:

• Learn the craft station by station. You'll rotate through our kitchen stations to learn the techniques, timing, and flow of each one. By the end, you'll understand how a full resort kitchen works, not just one corner of it.
• Cook and prep alongside our culinary team. You'll learn Bandon Dunes recipes and help prepare and serve food to our portion and presentation standards. Working through the daily prep list on time is what keeps service running smoothly, so you'll own your list and flag anything unfinished at the end of your shift.
• Run a clean, organized station. Set up with everything you need, keep it tidy through service, and break it down right. You'll cover, date, and store product properly and practice FIFO rotation, which are the habits that separate good cooks from great ones.
• Keep guests safe. Follow food safety, sanitation, and kitchen safety practices every shift. You'll also learn our allergen and dietary-restriction procedures, including preventing cross-contact and confirming allergy tickets with the front of house, because a guest's health depends on getting it right.
• Grow with a chef mentor. You'll work with your chef to set learning goals, ask questions, take coaching, and apply feedback. If your school has projects or evaluations, we'll help you complete them.
• Earn a shot at what comes next. Interns who show steady growth, reliable attendance, and a positive attitude may be considered for additional opportunities once they are finished with their internship.

What Makes You a Great Fit:

• You want to learn how to cook professionally. No professional kitchen experience is required. Maybe you're in culinary school, just finished, or you're simply ready to start a culinary career. What matters most is that you want to get better every day.
• You take direction well. Kitchens run on clear communication. You listen, ask questions when something isn't clear, and put feedback to work on your next shift.
• You're a good teammate. You communicate well with the people around you, pitch in when the line gets busy, and keep a positive attitude when things get hectic.
• You can juggle a few things at once. Service gets busy. You can stay organized and keep your work moving when tickets are coming in.
• You take pride in how you show up. You arrive on time, in full uniform, and ready to work. You keep yourself and your station clean and present yourself professionally when guests can see you.

A Few Things to Know:

This is a temporary internship. It's a learning-focused position designed to develop future culinary professionals. You'll report to our Chef de Cuisine and Sous Chef.
You must be at least 18 years old.
Kitchens don't keep banker's hours. Expect a flexible schedule that includes nights, weekends, and holidays.
It's physical, hot work. You'll be on your feet for up to 8 hours, working in a hot, humid kitchen around steam, hot equipment, sharp knives, and wet floors. You'll need to lift up to 50 lbs occasionally and 30 lbs frequently. You'll only use equipment like slicers, fryers, and mixers after you've been trained and with a chef nearby.
ServSafe Food Handler certification. Don't have it yet? No problem. You'll get it within your first 30 days.

Perks and Benefits For Full Time Employees:

• Hands-on experience at one of the top golf resorts in the world. 
• Shared staff housing is available for a reasonable fee.
• Mentorship and guidance from industry professionals.
• Skill development and training opportunities. 
• Free golf at Bandon’s six award-wining golf courses.
• Complimentary lunch is provided every work day.
• Employee discount at all resort restaurants and turnstands.
• Employee discount at all resort golf shops. 
• Opportunities to stay on after your externship or internship is over
 
Full-time employee benefits include health insurance, paid time off, 401K, quarterly bonus, and yearly profit-sharing opportunities.