Culinary Apprentice

On-the-Job Training Includes:

• • Cleaning food preparation areas, facilities, and equipment
  • Inspecting facilities, equipment, and supplies to ensure compliance with safety and quality standards
  • Preparing and cooking a variety of foods
  • Checking the quality and freshness of foods and ingredients
  • Monitoring and assessing equipment functionality
  • Maintaining food, beverage, and equipment inventories
  • Arranging and plating food for service
  • Serving food and beverages when required
  • Measuring and preparing ingredients for recipes
  • Preparing food for cooking and service
  • Coordinating activities of food service staff when necessary
  • Estimating and ordering supplies and ingredients for food preparation activities
  • Assisting chefs and catering staff with food preparation
  • Cutting, portioning, and preparing raw and cooked foods
  • Participating in menu planning and menu development
  • Recording operational and production data
  • Preparing bread, pastries, and desserts

Related Instruction

A total of 144 hours of related classroom instruction at Oakland Community College is required throughout the duration of the apprenticeship program.

Minimum Qualifications

• • Valid driver’s license required
  • High school diploma or GED required
  • Basic knowledge of food production, storage and handling techniques, and commercial culinary equipment

Physical Demands: The role requires prolonged walking and standing, manual dexterity for quick and precise hand movements, effective verbal communication with kitchen and hotel staff, and the ability to taste and smell food for quality control, along with frequent reaching, bending, stooping, stirring, and cleaning tasks, and the ability to lift 20–50 pounds regularly and up to 100 pounds occasionally.

Environmental Conditions: This position resides indoors and is protected from weather conditions. However, the candidate may experience varying kitchen temperatures.

Essential Skills: We are seeking a detail-oriented, self-motivated team player with strong organizational and communication skills who thrives in a fast-paced environment, maintains a positive and professional attitude, and is receptive to feedback while effectively collaborating with others.

Hazards: The role may involve exposure to workplace hazards including cuts from kitchen equipment, burns, and the risk of slipping or tripping.