Roka Akor is seeking an exceptional seasonal Intern / full and part time employee to work in our kitchen. Roka Akor’s menu features prime cuts of steaks, seafood, and vegetables with unique Japanese inspired marinades and sauces, along with sushi, sashimi, tempura, and extraordinary desserts. The menu changes regularly to reflect seasonal offerings.
Responsibilities include but are not limited to:
Taking initiative to actively seek out knowledge to better perform in his/her role.
Complete opening and/or closing checklists for each shift.
Maintain a clean and sanitary work environment according to club standards.
Intern should be able to display basic knife skills and be able to follow instructions well
Ability to follow recipes as meticulously as possible to prepare food.
Assist line cooks during designated services
Able to kneel, bend, and stand in hot temperatures.
Throughout this internship, the student will be exposed to various outlets related to Culinary including the following positions: Pastry Chef, Line Cook, Sushi Chef and Pantry Cook. You will be exposed to each of these areas and learn how the daily operations are run, including exposure to purchasing, taking inventory, preparing food, and learning what our Head Chef does on a day to day basis. The intern will work closely with the Head Chef to learn restaurant operating procedures.
Sous Chef rotation – Assist with the planning and scheduling of manpower and supply requirements for the F&B department, maintaining accountability for the cost, utilization, and performance of employees and equipment, performing all methods of cookery and portion control for all dishes.
Pastry Chef rotation – Provide Assistance with pastry production for the dining room and other special functions, development and implementation of seasonal dessert menus, decoration of pastry items for special events such as buffets and receptions, supervision of bakery employees, and cost control related to the pastry department.
Line Cook – Assist cooks/chefs in the preparation of food, maintain sanitary conditions, assist in storing of grocery and supply items, and set up and break down stations.
Pantry Cook rotation – Provide assistance in preparation of cold foods, including salads and dressings, follow formulas and recipes to spec for service, as well as assist chefs with service.
This qualifying internship is designed for current, active students to gain experience and knowledge in their directly related field. Interns are responsible for their own transportation during the duration of their internship as each intern will have separate schedules.
Ability to continuously stand for extended periods.
Ability to bend, twist, stoop, push, pull, climb stairs, reach overhead, and lift up to 50 pounds.
Ability to work under strenuous and heated conditions
Ability to handle sharp utensils and operate food production equipment.
Sushi, line cook, apprentice, robata, garde manger,