Careers
Culinary Externship/Co-Op (1214)
New York, NY
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| Division: Operations |
Category: Training & Development
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Duration: Temporary
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The Patina Restaurant Group is offering students who are currently enrolled in a culinary program a externship in one of our New York City restaurant locations.
I. Garde Mange
Students will spend approximately 2 weeks prepareing salads, dressings, soups, mis en place, stocks, demi glace, hors d’oeuvres and canapé. Students will work the line with lead cook.
II. Pasta Station
Students will spend approximately 2 weeks working on vegetable side dishes, crab cake making, and working the line in the morning then in the afternoon and evening with the line with lead cook. Students will also work on risotto techniques and ravioli making.
III. Fish Station
Students will spend approximately 3 weeks working on searing, baking and poaching techniques. Students will also learn Mis en place of station, fish, lobster sauce, bouillabaisse making, lobster consommé and working the line with lead line cook.
IV. Grill Station
Students will spend approximately 3 weeks working on béarnaise, hollandaise, au poivre sauce, jus, reduction and meat accompaniments. Students will work grill with line cook for the morning shift. Students will learn about roasting meats and fish, learn proper temperatures and braising techniques and will work the line with lead line cook.
V. Butcher Station
Students will spend approximately 2 weeks learning about trimming, cutting and portion control for meats, fish and poultry. Students will also learn about terrine, foie gras and torchon making.
VI. Pastry Station
Students will spend approximately 2 weeks learning about and working on tuile making, pate a choux, tempering ice cream, ice cream making, plating desserts, souffle making, tart shells, cookies and petit fours, and finally, cake decoration.
VII. Purchasing
Students will spend approximately 2 weeks receiving dry goods, fish, meat and poultry. Students will learn about weighing and checking for quality and consistency and will place orders on restaurant management system with back-of-house manager. Students will work on getting an understanding of food cost.
VIII. Menu Planning
Students will learn about developing seasonal menus and menus for special events and holidays such as Christmas, Thanksgiving, Valentines Day etc. Students will learn to cost out menus and develop recipes with pictures.
Currently enrolled in a culinary program
Must be in good standing with school
Available to work weekends and nights
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