Culinary Intern, Chartwells Higher Ed / University of Chicago

Compass Group•Chicago, IL

10d•Onsite

About The Position

The UChicago Dining Externship program, in partnership with Washburne College, aims to provide students with hands-on training and experience in a professional kitchen environment. This paid externship is designed as short-term employment to enhance and build a student's portfolio of skills. The program offers practical experience in culinary techniques, a variety of tasks including food preparation and sanitation, and opportunities for skill development in areas like knife skills and kitchen equipment usage. Externs will work in a fast-paced, team-oriented setting, fostering professional development, career exploration, and networking opportunities within the culinary and hospitality industry. The program also includes exposure to sustainability practices and an understanding of HACCP principles.

Requirements

Currently enrolled in Washburne Culinary Program
Interest in the culinary, hospitality and service industry
Interest in culinary arts
High School Diploma or equivalent
Approval from school
Time commitment

Responsibilities

Apply culinary techniques and skills learned in school in a real-world setting, from basic prep work to cooking on the line.
Perform a range of duties such as labeling, dating, and rotating food products.
Maintain sanitation standards.
Follow recipes or the chef's specific directions.
Improve knife skills, cooking techniques, and understanding of kitchen tools and equipment.
Develop good communication skills and the ability to work under pressure in a fast-paced, team-oriented environment.
Gain experience in various kitchen environments like restaurants, hotels, or resorts.
Build relationships with industry professionals.
Learn, observe, and practice a variety of experiences in the world of sustainability.
Understand HACCP and how HACCP principles are applied in a food service environment.
Develop and execute a project as assigned by a mentor to address a specific area of concern or opportunity for improvement.
Complete a final practicum on the last day of the program.
Demonstrate a strong work ethic.
Be punctual and reliable, providing at least a 2-hour notice if unable to attend a scheduled shift.
Show attention to detail in following recipes and instructions.
Be eager to absorb new techniques and knowledge.
Collaborate effectively with other kitchen staff.
Be flexible and able to handle changes or unexpected tasks.
Maintain high standards of hygiene and safety in food preparation.
Stay calm and efficient during busy periods.
Draft a 2-3 page summary addressing specific questions about the externship experience.
Execute a Station Takeover featuring a 3-course meal as a Capstone Project.