DO & CO Culinary Externship Opportunity Hot Kitchen | Cold Kitchen | Pastry & Baking Location: New York – JFK/QueensProgram Length: 210 hoursCompensation: $21.25 per hourStatus: Paid externshipSchedule: Full-time; varied shifts based on business needsCareer Path: Opportunity to be considered for future employment The Opportunity DO & CO invites students from the Institute of Culinary Education to complete a paid, hands-on externship with our New York culinary team. Externs will develop practical skills in a high-volume, global hospitality environment while supporting the preparation of premium meals for airline catering and other luxury culinary operations. Based on each student’s program of study and our operational needs, placements may be available in the Hot Kitchen, Cold Kitchen, or Pastry & Baking department. About DO & CO We have a passion for hospitality and culinary excellence—on the banquet floor and in the sky. Across our three business segments—Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels—we deliver gourmet entertainment around the world. We operate in 33 locations across 12 countries and three continents, maintaining the highest standards of quality, service, creativity, and food safety. What You Will Learn and Contribute Prepare menu items according to approved recipes, specifications, portion sizes, and production schedules. Develop accuracy in weights and measurements while gaining experience with scales, culinary terminology, knife skills, and commercial kitchen equipment. Organize and maintain a clean and sanitized workstation while demonstrating urgency, time management, reliability, and teamwork. Properly label, date, store, and rotate products in accordance with FIFO standards. Follow established temperature-control, HACCP, sanitation, hygiene, allergen, and safe food-handling procedures. Help prevent cross-contamination and allergen exposure by consistently following food-safety requirements. Inspect ingredients and finished products for freshness, temperature, appearance, taste, texture, portion accuracy, and overall quality. Complete assigned production tasks across applicable stations within established timelines and promptly communicate any concerns. Receive coaching from chefs and supervisors, apply feedback, and demonstrate continued skill development throughout the externship. Station-Specific Experience Culinary Arts – Hot and Cold Kitchen Prepare vegetables, salads, vinaigrettes, sauces, stocks, grains, pasta, legumes, meat, and poultry as assigned. Practice dry- and moist-heat cooking methods, proper seasoning, portioning, plating, and presentation. Identify herbs and produce while supporting quality-focused food production in a fast-paced environment. Pastry & Baking Arts Support the preparation of pastry doughs, cakes, batters, cookies, custards, sauces, frozen desserts, icings, and glazes. Practice piping, finishing, plating, fruit and herb preparation, yeast-raised products,
