Job Description Interns will have the opportunity to rotate through two of Biltmore's professional kitchens to gain confidence and experience in different restaurant environments. Field trips and other training opportunities are provided, including experiences with our sustainable farming and field-to-table programs. Culinary students will gain knowledge and skills in areas such as meat and fish fabrication; knife skills; a la carte service; buffet and banquet service; classical sauce preparation; fresh pasta production; and plate design and presentation. Schedules will vary throughout a seven-day work week. Must be available for day or evening shifts, weekends and holidays included. This position is full-time, offering a minimum of 35 hours weekly. ($18.00 hourly) Employer-sponsored housing is offered, space permitting. The weekly cost is payroll deducted.

General Requirements:

All candidates must be currently enrolled in or a recent graduate of an accredited culinary training program. Minimum training commitment is 12 weeks. We seek candidates who are committed to guest-focused service and passionate about developing culinary skill in a variety of settings.

Physical Requirements:

Endure various physical movements throughout the work area. Ability to remain ambulatory and in stationary positions throughout work shift. Able to stand, twist, bend, push, pull, walk, and lift up to 50 pounds, on a regular basis for periods of up to 10 hours. Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for an extended period of time.