DO & CO Culinary Externship - Partnership ICE

DO & CO Culinary Externship Opportunity

Hot Kitchen | Cold Kitchen | Pastry & Baking

Location: New York - JFK/Queens
Program Length: 210 hours
Compensation: $21.25 per hour
Status: Paid externship
Schedule: Full-time; varied shifts based on business needs
Career Path: Opportunity to be considered for future employment

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.

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.

• 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.

• 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.

• 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, chocolate work, and confections, as applicable.
• Develop consistency in scaling, mixing, baking, decorating, portioning, presentation, and proper product storage.

• Students currently enrolled in an eligible ICE Culinary Arts or Pastry & Baking Arts program who have been authorized by ICE to begin an externship.
• Basic kitchen knowledge and a genuine interest in learning within a high-volume culinary production environment.
• Dependable, punctual, organized, and energetic individuals who can take direction and accept constructive feedback.
• The ability to work collaboratively, maintain a sense of urgency, and complete assigned tasks within strict deadlines.
• A commitment to food safety, sanitation, quality, and maintaining a clean and organized…