Culinary Internship

Feast & Fettle is a gourmet, fully-prepared meal delivery service. We prepare, cook, package, and deliver high-quality meals to our growing member base in Rhode Island, Massachusetts, and parts of Connecticut. Our team is composed of people from all backgrounds and walks of life — it’s part of what makes our workplace so enjoyable. We’re committed to keeping it that way and actively seek individuals who bring a unique perspective. What we all have in common is our intellectual curiosity and desire to learn and grow in our work.

Feast & Fettle is actively growing and is passionate about providing growth opportunities to our employees. In joining the company, you will join a transparent, high-growth team filled with joyful, ambitious people. The culture at Feast & Fettle is what sets us apart from any other organization. We empower our employees to #make-it-better every day by connecting them with our purpose of nourishing everyday life.

We are seeking interns who will be working closely with the Feast & Fettle team developing skills and competencies to understand what is needed to be successful in the world of culinary arts. You will gain valuable experience in the culinary arts field including but not limited to: operations, ability to read and follow a standard recipe, sanitation and safety, problem resolution and menu planning.

Culinary interns/externs at Feast & Fettle will work on a variety of teams with direct supervision as active participants in weekly production of our product: fully-prepared meals packaged for delivery. All students will be immersed in our culture of positivity, kindness, and the idea of ‘making it better.’ One half of a student-employee’s time with us will take place in the Garde Manger kitchen. The Garde Manger is responsible for the production of all cold items, kid’s items, as well as portioning and packaging properly cooled product for delivery. One half of a student-employee’s time with us will be on the Hot Line in the Production Kitchen.

Competencies to be gained and exercised in the Garde Manger kitchen:

• Food safety (understanding time/temperature danger zones, recording temps on cooling logs, proper station sanitation, preventing cross-contamination)
• Product identification (correctly identifying product on a weekly basis throughout 4 distinct walk-in refrigerators based on our weekly changing menu)
• Quality assurance (evaluating raw product for key quality attributes and evaluating cooked product at time of packaging for final taste, texture, and presentation)
• Time management (all the departments in the kitchen work together and Department A needs Department B to be on schedule just as much as Dept. B needs Dept. A to be on time. Interns will be coached in the proper balance between efficiency and speed)The second half of the student-employee’s track at Feast & Fettle will occur in the Hot Production Kitchen. Feast & Fettle does not utilize a brigade system on the hotline, but rather a matrix-based system of management that ensures small groups of cooks are directly supervised by a chef.

Competencies To Be Gained In The Hot Production Kitchen

• High-Volume and Batch Cooking Technique (proper execution of the basic cooking techniques as well as the ability to troubleshoot during the process: saute, grill, roast, braise, and stew)
• Recipe Execution (following the provided instructions, using your knowledge of basic cooking techniques to properly prepare, cook, and season recipes that yield the correct amount of product)

Must be able to lift 50+ lbs. Multiple times/day & Must be able to stand for long periods of time (8-10 hours)

No walk ins, please submit resume online