CULINARY PROGRAMS INTERN
Job Listing
Culinary Programs Chef/Kitchen Manager and Associate Director of Culinary Programs
Programs staff, docents, volunteers, public
none
Unpaid internship position
SUMMARY:
Under the direction of the Culinary Programs Chef and Associate Director of Culinary Programs- Prepare food for a wide variety of Culinary programs, including but not limited to daily food programs, guest chef programs, weekly Taste of Copia lunch. Help maintain kitchen cleanliness and organization; occasionally staff Welcome Tables in the Beringer Atrium.
Under the direction of the Culinary Programs Chef and Associate Director of Culinary Programs- Prepare food for a wide variety of Culinary programs, including but not limited to daily food programs, guest chef programs, weekly Taste of Copia lunch. Help maintain kitchen cleanliness and organization; occasionally staff Welcome Tables in the Beringer Atrium.
Some of the Essential Duties:
§ Assists in preparation of food in pantry for all classes
§ Maintain appearances and supplies for atrium Welcome Tables
§ Prepares and portions foods for staff and guest-taught food and wine programs and sensory stations, to include chopping, measuring, setting up recipe demo ingredients and other cooking or prep tasks as necessary
§ Assistance with serving and preparing food for tastings during demos, to include final cooking and plating demo food and serving program attendees
§ Interact with visitors at various food stations in the Beringer Atrium
§ Runs errands and performs other duties as assigned
§ Assists in preparation of food in pantry for all classes
§ Maintain appearances and supplies for atrium Welcome Tables
§ Prepares and portions foods for staff and guest-taught food and wine programs and sensory stations, to include chopping, measuring, setting up recipe demo ingredients and other cooking or prep tasks as necessary
§ Assistance with serving and preparing food for tastings during demos, to include final cooking and plating demo food and serving program attendees
§ Interact with visitors at various food stations in the Beringer Atrium
§ Runs errands and performs other duties as assigned
ESSENTIAL REQUIREMENTS:
Available to routinely work the following schedule:
Thursday, Friday, Saturday, Sunday, 9:30 a.m. to 6:00 p.m.
Note: Schedule may vary occasionally subject to programming schedules
§ Able to stand and walk for up to four two-hour periods per day
§ Able to lift equipment and food up to 35 lbs.
§ Able to sit, stand, walk, climb stairs, bend, lift, twist, kneel, crouch, crawl, pull, push, carry, grasp, reach and stoop as needed, sometimes for extended periods
§ Ability to follow written and verbal instructions in English
§ Ability to communicate effectively in English with staff and members of the public
Available to routinely work the following schedule:
Thursday, Friday, Saturday, Sunday, 9:30 a.m. to 6:00 p.m.
Note: Schedule may vary occasionally subject to programming schedules
§ Able to stand and walk for up to four two-hour periods per day
§ Able to lift equipment and food up to 35 lbs.
§ Able to sit, stand, walk, climb stairs, bend, lift, twist, kneel, crouch, crawl, pull, push, carry, grasp, reach and stoop as needed, sometimes for extended periods
§ Ability to follow written and verbal instructions in English
§ Ability to communicate effectively in English with staff and members of the public
REQUIRED QUALIFICATIONS:
§ Basic knowledge of commercial kitchen operations, including equipment (e.g. dishwasher, stand mixer, stoves and ovens)
§ Basic knowledge of operation of culinary programs in an educational/cultural institution setting
§ Ability to communicate effectively in English with staff, visiting educators and the public; to understand written and oral instructions in English
§ Knowledge of kitchen sanitation and safety practices
§ Basic knowledge of commercial kitchen operations, including equipment (e.g. dishwasher, stand mixer, stoves and ovens)
§ Basic knowledge of operation of culinary programs in an educational/cultural institution setting
§ Ability to communicate effectively in English with staff, visiting educators and the public; to understand written and oral instructions in English
§ Knowledge of kitchen sanitation and safety practices
