Title: Intern - Culinary and Baking/Pastry Location: Greensboro, Georgia, USA Posted Date: 2026-06-04T13:23:53.806Z Job Category:
Job Description: This is a paid internship with housing available. The main objective of the trainee is to fully understand the day-to-day operations of the Culinary Department and understand the way the department is managed. The trainee will obtain an overall view of the organization and have an insight about how departments relate to each other. In addition, the trainee would learn new skills and technologies by exposure to standards of culinary execution and management styles that differ significantly from those in the standard resort/restaurant environment. As a Culinary Intern, the trainee will be exposed to the following areas:
Line Kitchen Culinary Operations (including restaurant and banquet) Garde Manger Baking and Pastry Stewarding
In each of these areas the trainee will develop the following skills and knowledge: Stewarding:
Orientation to Clubhouse facilities and kitchens Operation of dish machine (proper rinse, ware washing, temperatures, cleaning, setup and breakdown of equipment) Sanitation Standards—Serve safe certification course Pot Station set up
In Banquets, the trainee will gain an unique set of skills, for planning and executing large-scale banquet events. The responsibilities, skills, and knowledge obtained will include:
Preparing and coordination with service staff “Off-site” catering functions Working “action” stations Organization of plate up and execution
Receiving & Storage of Food Products
Standards of product inspection Rotation, storage and placement of products Invoice review and process Refrigerator and freezer standards (Temperatures, cleanliness and organizations)
Menu Preparation for Ala Cart Restaurants and Banquets
Mise in place for stations Sauce and garnish preparation Assist on the Line and Banquets when needed
As an intern for Breakfast, Lunch, and Dinner, the trainee will be responsible for the set-up, operation of, breakdown, and clean-up of his/her assigned station. Stations, and the responsibilities, skills and knowledge developed there, may include:
The trainee will further be able to develop skills in taking daily inventory and ordering from the par/production sheets. In desserts, the trainee will prepare and display the nightly dessert items, both warm and cold, as well as practice buffet presentation and displays. Throughout the program the trainee’s immediate supervisor will serve as a mentor and instructor, coaching and guiding the trainee to develop his/her chef de cuisine and executive chef skills further. The trainee will develop an in-depth understanding of the operation of a Culinary Department in a resort/country club environment.
Learn more about our restaurants Read blog posts about our culinary department Listen to our chefs talk about opportunities at Reynolds Viewing this job on Indeed? Click "Apply" to see clickable links, video, and images.
Responsibilities:
Qualifications:
About Reynolds Lake Oconee
Reynolds Lake Oconee is a private waterfront community located near Greensboro, Georgia. Founded in 1985, the organization operates within the real estate and private club sectors. The property features eight golf courses, 11 restaurants, and a lakefront hotel. It employs approximately 479 people.
How to get in at Reynolds Lake Oconee
Securing an internship at Reynolds Lake Oconee requires timing your application to reach the team before the candidate pool becomes unmanageable. Intern Insider sends an instant alert the moment a role matching your target is published anywhere, so you apply among the first, as early applicants get seen before the pile grows. Reaching out to the right person is often the difference between a review and a rejection. Intern Insider surfaces the recruiters behind the company roles so you can reach out directly to ask about the role or a referral, which materially improves response rates.
