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.
Culinary Internship Program OverviewThe 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.
Program HighlightsPaid 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.
Key ResponsibilitiesRotate 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.
Reporting StructureReports 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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