Food Preparation Intern

Title:  Food Preparation Intern

Reports To:  Head Chef

Status:  Paid Internship

 Compensation: $1500 for the summer

Start and end dates are based on availability.

Purpose:  The Food Preparation Intern performs many routine tasks under the direction of the Head Chef.  The Food Preparation Intern prepares foods, slices meat, peels and cuts vegetables, brews coffee or tea, cleans and sanitizes work areas and equipment, and performs many other food service tasks in a .

Primary Responsibilities

The Food Preparation Intern provides the following services:

Ø  Assist in the planning and preparation of meals and food for theatre events

Ø  Clean and sanitize work areas, equipment, utensils, and dishes

Ø  Weigh or measure ingredients, such as meat and cheeses

Ø  Prepare fresh condiments, including lettuce, tomatoes, and onions

Ø  Cut and grind meats, poultry, and seafood to prepare for cooking

Ø  Mix ingredients for salads

Ø  Store food in designated containers and storage areas to prevent spoilage

Ø  Take and record temperatures of food and food storage areas

Ø  Place food trays over food warmers for immediate service

Intern Will Learn and be Exposed To:

Ø  High quality professional day-to-day execution of events and special projects

Ø  Real world knowledge of working in a Category I prep kitchen preparing and serving 2 meals per day

Ø  Hands on menu planning for company meals and events

Ø  The ability to “experiment” with menus and entrees

Ø  Participation in regular staff meetings

Qualifications

Personal Characteristics

1.      Behave Professionally: Must be able to work in a professional manner in all areas of responsibility while establishing and maintaining positive working relationships with others both internally and externally to achieve the goals of the organization.

2.      Solve Problems: Assess problem situations to identify causes, gather and process relevant information, generate possible solutions, and make recommendations and/or resolve the problem.

3.      Demonstrate Workplace Skills:  Ability to work well, efficiently and effectively under stress and must be able to be flexible in a fun, fast-paced environment.

4.      Dress professionally for the job and the setting.

5.      Report all issues to the Head Chef as appropriate.