Culinary Intern - Food and Nutrition (Part-time) (Days)

Tanner Health•Carrollton, GA

6d•Onsite

About The Position

The culinary apprentice is trained under the supervision of an executive chef, chef, and/or sous chef in the preparation of an array of food items. The culinary apprentice will train to master skills in food preparation, production and inventory control, kitchen safety, sanitation, equipment uses and cleaning, sanitizing, food safety, menus, and therapeutic diets. The role is responsible for the cleaning and sanitation of equipment and work areas used during training.

Requirements

Ability to read and write
No prior work experience required
Must be a junior or senior in Carrollton City Schools Culinary Program.
Must be able to read and write to the degree of counting for inventory, and stocking purposes.
Mature, responsible, neat, clean in appearance, and have good personal hygiene.
ServSafe Food Handler course and certificate as completed through Carrollton City Schools Culinary Program.

Nice To Haves

Food service experience preferred, but not necessary.

Responsibilities

Complete training in cooking techniques, food service, food safety and sanitation.
Learn the importance of various therapeutic diets and their preparation, and understand modified texture diets, ensuring quality presentation and availability of food items for all meal periods.
Exhibit the ability to work independently after direct training and supervision.
Under the direction of food and nutrition department leadership, learn to address patient and family concerns and satisfy customers' needs and desires (within facility policies and procedures).
Complete training in proper portioning of patient cold salads and desserts per requirements and in a timely manner.
Become proficient in slicing and weighing meat products for sandwiches, cutting fresh fruit, and portioning and packaging for both retail and patient feeding.
Maintain food service operations according to local, state, and federal regulations as related to food, sanitation, and food safety.
Maintain a clean work area. Thoroughly clean equipment and work area in accordance with company policies and procedures and applicable local, state, and federal rules and regulations.
Follow proper food handling and sanitation procedures as per local and federal regulation and facility infection control policies.
Competently assist in the preparation and serving of food as directed and follow standardized recipes and utilize portion control.
Train to ensure that food preparation follows prepared menus and that patients' likes and dislikes are honored as much as possible.
Exercise good judgment in preparation of proper food quantities and timely preparation and proper utilization of food and equipment to minimize waste and loss to the department.
Learn to plan for future menus (i.e., pre-preparation, thaw meats, etc.).
Train to become proficient in the review of production sheets, planning charts, and recipe books.
Follow recipes and standards of appearance.
Prepare and distribute snacks and nourishments as outlined by schedule.
Procure food from refrigerators, freezer, and other storage areas.
Inspect food stuffs.
Test food prior to serving to determine if it is prepared properly.
Complete training rotation in preparation of a variety of spreads and assemble sandwiches for patient feeding and retail cafeteria.
Prepare cold salads for patient tray line and retail cafeteria.
Prepare basic baked goods and desserts such as puddings and gelatin, cut pre-made cake and pies, and boxed mixes.
Adhere to job conduct, uniform, and attendance requirements.
Perform all training tasks within the approved time frames and other duties as assigned by Chef, Sous Chef, or designee.