Culinary Internship
The Chesapeake Bay Beach Club Culinary Internship Program is a structured, progressive training curriculum designed to develop culinary professionals capable of operating at luxury hospitality standards. Interns are immersed in banquet, restaurant, and pastry operations under direct supervision of Executive Chefs, Sous Chefs, and department leaders. The program emphasizes classical technique, operational discipline, food safety, service execution, leadership exposure, and professional communication. This training experience is designed to meet and exceed Johnson & Wales University experiential learning requirements while preparing interns for advanced culinary roles in high-volume and fine-dining environments.
CBBC offers a wide range of training and professional development opportunities for culinary students, including:
- High-Volume Banquet & Event Production
- Station Training & Back-of-House Operations
- Advanced Knife and Production Prep Skills
- Menu Execution & Standardized Recipe Compliance
- Food Safety & Hotel/Wedding-Specific Compliance
- Banquet Event Orders (BEO) & Event Logistics
- Pastry Fundamentals for Event Venues
- Inventory Management, Purchasing & Cost Control
- Leadership Development & Professional Kitchen Culture
- Hotel, Restaurant, and Wedding Venue Operations
Upon completion of the internship, the culinary intern will demonstrate:
- Proficiency in foundational and advanced cooking techniques
- Strong understanding of banquet and restaurant operations
- Adherence to five-star sanitation and safety standards
- Effective communication and teamwork in high-pressure environments
- Foundational leadership awareness and operational understanding
Amenities:
Housing, Washer and Dryer, Meals (During Shift), and Uniforms