Sustainability Intern, Chartwells Higher Ed / Seattle University

Compass Group•Seattle, WA

1d•Onsite

About The Position

The Sustainability Intern works closely with leaders in the Seattle University Hospitality group to develop skills and competencies related to sustainability. The paid internship provides hands-on hospitality experience and exposure to operations, marketing, administration, guest services, problem resolution, planning and implementing innovations, and client relationship skills. The schedule is determined by class schedule and business needs. The position pays $21.30 per hour and is not eligible for paid time off or medical, dental, or vision benefits. Because the role is based in an educational facility, work may pause during periods of reduced food-service demand, such as winter or summer breaks; these periods may be unpaid temporary layoffs. Depending on business needs, work may be required year-round, potentially at another location during breaks.

Requirements

Must be an undergraduate student.
Have a love of hospitality and an interest in the service industry.
Have a leader's attitude.
Enjoy inspiring others and sharing knowledge.
Have good to better interpersonal skills.
Have general interest and knowledge.
Have awareness of sustainability practices.

Nice To Haves

Interest in Trim Trax and waste management.
Interest in carbon foodprint.
Interest in farm-to-fork practices.
Interest in creating a better community.
Interest in quality assurance.

Responsibilities

Research and analyze sustainable best practices.
Coordinate sustainable initiatives and visualize the source of food.
Analyze results and prepare metric-backed stories for business reviews and other touchpoints.
Enter business unit operations data into reporting programs.
Work with financials.
Support Food Recovery Network initiatives.
Execute operational standards.
Share metric-backed stories with reporting entities, such as AASHE STARS and GRA.
Work in various hospitality settings, including front of house, back of house, catering, and administration.
Train dining team members and students on sustainable initiatives.
Present findings in reports and presentations.