The Culinary Arts Intern is an entry level kitchen position. Working under direction, the culinary intern prepares food in quantity, and is responsible for maintaining high standards for food quality while practicing proper sanitation, food safety, and cooking procedures. This internship is only for students currently enrolled in a culinary program through an educational institution. This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment. Must be able to work outdoors in varying weather conditions, on occasion. Basic knowledge of culinary techniques and practices. Knowledge of quantity food production principles and safe food handling practices. Skilled in using effective time management to accomplish tasks. Skilled in reading and written and verbal communication. Ability to understand and follow written and verbal instructions and procedures. Ability to exercise flexibility and to work calmly and efficiently under pressure in a fast-paced environment with frequent interruptions. Ability to provide a high level of customer service. Ability to monitor and maintain quality control standards. Ability to work cooperatively as a part of a team. High school diploma or GED. One year experience preferred. Safe food handler certification preferred, or certification obtained within one year of hire. (This is dependent on the assigned unit.) Part-time, Temporary, non-exempt position. Schedule may be 4:00 - 8:30 PM weekdays and weekends or 7:00 AM - 4:00 PM; rotating days and weekends; less than 1,000 hrs./year. This position is designated as essential personnel and, during inclement weather and emergency situations, is required to be available to the University as needed.
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