Job Description

Job Description

Job Description

About The Club at Las Campanas

The Club at Las Campanas is a premier private country club in Santa Fe, New Mexico, offering an elevated dining experience rooted in culinary excellence, personalized service, and a strong sense of community. Our culinary team takes pride in crafting exceptional dining experiences for our members and their guests across fine dining, casual venues, banquets, and special events.

The Culinary Internship Program at The Club at Las Campanas is a paid, year-long immersive experience designed for culinary students and emerging culinary professionals. Interns rotate through multiple kitchens and service styles, gaining hands-on experience in a high-end private club environment that differs significantly from traditional restaurants and resorts.

This program emphasizes professional growth, mentorship, and real-world culinary operations while maintaining the Club’s commitment to excellence and member satisfaction.

• Paid culinary internship (hourly)

• Year-long, full-time program (June–June)

• Housing assistance available

• Rotational kitchen training across multiple outlets

• Exposure to fine dining, casual dining, banquets, and seasonal events

• Mentorship from the Executive Chef and culinary leadership team

• Experience in a prestigious private club setting

• How private country club kitchens operate differently from restaurants

• Professional food preparation techniques and plating standards

• Line cook and prep cook responsibilities

• Banquet and event culinary execution

• High-volume and à la carte service

• Food safety, sanitation, and ServSafe standards

• Collaboration within a luxury hospitality environment

Under the direction of the Executive Chef and Chef de Cuisine, the Culinary Intern supports daily kitchen operations while rotating through various back-of-house positions. This role is designed to provide comprehensive exposure to the culinary profession while upholding The Club at Las Campanas’ standards of quality, service, and hospitality.

• Rotate through multiple kitchen stations including prep, hot line, garde manger, banquet kitchen, and pastry (as available)

• Prepare and cook menu items according to Club recipes, quality standards, and presentation guidelines

• Execute service for fine dining, casual dining, banquets, and special events

• Maintain proper food temperatures, portion control, and timing

• Assist with food prep organization, inventory control, and par levels

• Receive, store, and rotate products following FIFO standards

• Maintain kitchen cleanliness and sanitation in accordance with food safety regulations

• Follow all ServSafe and Club safety protocols

• Communicate effectively with chefs, cooks, and front-of-house teams

• Participate in trainings and team meetings

• Perform additional duties as assigned

• Culinary student or recent graduate of an accredited culinary program preferred

• 0–2 years of kitchen, prep cook, or line cook experience preferred

• High school diploma or equivalent required

• Ability to obtain required food handler and/or ServSafe certification

• Strong work ethic and passion for the culinary arts

• Culinary Arts & Food Preparation

• Line Cook / Prep Cook Fundamentals

• Attention to Detail & Time Management

• Teamwork and Professional Communication

• Hospitality-Driven Mindset

• Willingness to Learn and Grow

• Ability to stand and walk for extended periods

• Lift and carry up to 50 lbs regularly

• Work in varying temperatures including hot kitchens and freezers

• Safely operate kitchen equipment and knives

• Exposure to hot surfaces, grease, sharp tools, and wet floors

Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

• Reports to: Executive Chef, Executive Sous Chef

• Work in a respected, private club culinary program

• Learn from experienced chefs in a supportive, mentorship-driven environment

• Gain skills applicable to careers in fine dining, private clubs, resorts, and luxury hospitality

• Build a strong foundation for long-term culinary growth

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