Culinary Externship (1 opening for fall)

PLEASE NOTE - WE ONLY HAVE 1 OPENING REMAINING FOR FALL 2026

(Culinary)

CULINARY EXTERNSHIP

(Savory & Pastry)

Pay:

$16.50 per hour Employee Assistance Program (6 free counseling sessions annually for you and your household members) In an ideal world, you have: Commitment to quality and excellence Passion for creating unique food experiences Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints Ability to listen, communicate, and work calmly in a team environment Ability to work in a standing position for long periods of time, and frequently lift up to 50 pounds Continual use of manual dexterity and gross motor skills Basic math and computer skills Ability to work a varying schedule, including overtime, nights, weekends and holidays, and the ability to work 5 shifts per week Continuous authorization to work in the U.S. for the duration of the externship 2nd or 3rd-year student Commitment to the extern rotation and school agreement What you'll be doing in this role... This is a paid Culinary Externship program for Culinary students seeking an understanding of a fine-dining experience, focused on Japanese cuisine This externship includes exposure to all culinary operations at our restaurant Students must commit to a rotation of culinary operations, and their school agreement Organize and prioritize daily responsibilities to ensure their timely completion Maintain a clean, sanitary, and safe work environment

ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS

Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards Must be able to lift and carry up to 40 pounds Ability to stand and/or sit for prolonged periods of time Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment

KEY COMPETENCIES

To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another. To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance To be flexible, responding quickly and positively to changing environments To maintain high team focus via cooperation and support to other team members in the pursuit of department goals To be a positive role model and demonstrate the ethos of Kyle, Katina, and the management team Vertice Hospitality is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws. Vertice Hospitality is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and offering opportunities for growth and career development.