Culinary Intern

Pay Rate: $14.81 per hour.

Culinary Intern

Summary:

Rotation through a variety of positions in a working professional restaurant. Responsibilities include serving guests and preparing food, while maintaining established standards and levels of service.

Student Learning Outcome Goals:

Upon satisfactory completion of this course, the student should be able to:

• Demonstrate the ability to maintain standards of professionalism including effectively communicating with supervisors and coworkers, reliably following a work schedule, and maintaining standards of safety and sanitation.
• Take reservations, seat guests, and coordinate with service staff according to established standards.
• Make recommendations based on customer preferences, take orders, communicate with kitchen staff, serve food, and anticipate guest needs according to established standards.
• Complete side work duties that ensure efficient dining room operations.
• Accurately and consistently prepare food to order in a timely manner in a restaurant setting
• Plan for production, prioritize tasks, communicate with team members, and maintain a clean and organized workstation.

Student will work closely with a mentor/supervisor in a variety of job positions in both front of house and back of house in a high-volume fine dining environment. Activities will include completion of employer training programs, job-shadowing, and working various stations independently as assigned.

Assessment:

Student will meet regularly with supervisor and Faculty Internship Coordinator to detail progress towards learning outcome goals. Student must complete a reflection paper at the end of the practicum to provide evidence of growth in skills and knowledge.

Requirements:

Must be CMU Tech Student enrolled in course CUAR 293 or equivalent

Physical Demands and Work Environment:

• Regularly required to stand and walk for a prolonged period of time, transport materials or equipment, and lifting, moving, or carrying heavy objects
• Regularly requiring motor coordination in combination with finger dexterity to handle, feel, reach, etc.
• Must be capable of working effectively in both a hot and cold extreme temperature environment. Work surfaces may be unlevel, slippery, or unstable.