Specialty Programs

Mohonk Mountain House stands at the heart of our Shawangunk Ridge comprised of the Mohonk Mountain House resort, the Mohonk Preserve, and Minnewaska State Park.

We offer a variety of specialty career programs, including a Culinary Extern Program, a Recreation Internship Program, and an International Program.

Our resort has four restaurants, conference food service, and an employee cafeteria. Mohonk features Modern American Cuisine, emphasizing the use of fresh ingredients sourced from local farms in our Hudson Valley region. We implement current cooking trends and sound cooking techniques to arrive at a superior product in both taste and appearance. Cleanliness is a must, as are a strong work ethic and a willing-to-learn attitude.

Mohonk’s Culinary Show Team has participated in the Culinary Salon at the annual Hotel, Motel, and Restaurant Show in New York City, where they have won numerous Gold, Silver, and Bronze medals, as well as several “Best of Show” and “Judges’ Best” Awards.

The kitchens are based on a “cook from scratch” mentality which, when associated with mid-level volumen, creates a challenging work environment. Your personal work habits must be centered on increasing your speed, organization, and overall work ethic. A willingness to learn and to follow directions are a must.

The Mohonk Extern Program lats from 15-18 weeks (depending on your culinary school’s requirements). You will rotate through the following stations.

CULINARY EXTERN ROTATION

The Mohonk extern program lasts from 15-to-18 weeks (depending on your culinary school’s requirements). You will rotate through the following stations:

Garde Manger A.M. Banquet Server/P.M. à la Carte:
All products House-made including charcuterie, appetizers, salad, desserts, platter presentations, bruschetta bars, etc. Supporting garde manger needs for up to 1000 guests per shift. Exposure to banquet, buffet, and à la carte service.

A.M. Hotline Breakfast and buffet service for 500-1000 using wholesome products, honing in on knife and organizational skills. Includes soups, stocks, fish butchering, vegetables, and starches. Works directly with the A.M. Sous Chef using local and specialty products.

P.M. Hotline High-quality, labor intensive à la carte service for 200-600 dinners using all techniques, making chutneys, relishes, soups, stocks, vegetables, and starch accompaniments. Responsible for daily entrées through team concept under the direction of the P.M. Sous Chef.

Mohonk Dinner Festival Live cooking stations in the dining room responding to guests’ preferences, including sauté stations, salad stations, and carving stations.

The Granary Casual outdoor dining offering barbecued chicken, steak, ribs, burgers, and hot dogs, as well as corn on the cob, beans, fresh-baked breads, tossed salads, composed salads, homemade desserts and more.

PASTRY EXTERN ROTATION

Breakfast Prep Preparation of House-made breakfast bakery items, and proofing and baking pre-made items.

Lunch Prep Rolling, proofing, baking, and slicing of lunch loaves. Scaling, mixing, depositing, icing, and filling of large recipe lunch dessert items such as sponges, creams, fruit fillings, custards, and sauces. Tracking guest counts, usage and finishing of lunch dessert items (sheet cakes, pies, brownies, frozen filled cakes).

Afternoon Tea and Cookies Prep Scaling of large cookie batches; piping and/or depositing of 90-quart batches.

Dinner Prep Making large-recipe jacondes, sponges, pastry crèmes, mousses, anglaises, and sauces. Also, sweet and pie dough, rolling tart shells, rolling large and small pie shells, and flan rings.

Dinner Production Assist Pastry Chef with production of finished items (individual mousses, sliced cakes, etc.).

Sauces Production of large (3-5 gallon) recipes of fruit sauces from scratch, and cream-based sauces.

Shop Organization Inventory, organization of stock, and cleaning of storage areas of the patisserie. Cooler and freezer rotation: keeping track of established pars.

Décor Items Assist Pastry Chef with production of chocolate lay-ups and chocolate items for dessert décor.

Chocolate Use of affector in tempering of marble slab for use in making truffle chocolates, chocolate lay-ups, and amenities.

Bread Production Assist in all aspects of daily rolls, loaves, and bread items for full-service resort.

Specialty Projects Assist Pastry Chef with specialty pieces as they come up for amenities and demos (sugar, chocolate, pastillage).

Wedding Cakes Assist Pastry Chef with filling, icing layers, etc., to facilitate finishing by chef.

A Mohonk Mountain House Recreation Internship provides you with a once in a lifetime opportunity to gain professional and personal growth at our unique Historic Landmark property. Our interns enjoy working at Mohonk Mountain House for its history, location, and the ability to gain experience in a variety of recreational offerings.

Our Recreation Interns Gain Experience in the Following Activities:

Spring, Summer, and Fall Activities:

• Waterfront Life Guarding
• Tennis
• Golf
• Disc Golf
• Hiking
• Nature Hikes
• Mountain Biking
• Rock Climbing
• Rock Scrambling
• Corporate Team Building and Recreation
• Low-Ropes Course Instruction
• Canoeing
• Paddle Boarding
• Row Boating
• Kayaking
• Horseback Riding and Care
• Archery
• Tomahawk Throwing
• Fishing
• Organized Sports Events
• Special Event Planning
• Teen Program and Children’s Program in our Kids Club

Winter Activities:

• Cross-Country Skiing
• Snowshoeing
• Ice Skating
• Modified Curling
• Teen Program and Children’s Program in our Kids Club

While the majority of our internships occur over the summer season, year-round positions are flexible within certain dates. At Mohonk Mountain House, you’ll not only develop skills in our recreational areas, but will combine your internship with academic and professional experience to help you reach your goals. We’re looking for energized, creative, and ambitious individuals to complement our existing staff.

To learn more about how you can participate in the program, email Maura McMahon at [email protected].