Culinary Intern, Chartwells Higher Ed / University of Chicago
 Compass Group | |
 United States, Illinois, Chicago | |
| 1155 East 60th Street (Show on map) | |
 Jan 27, 2025 | |
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Location:
We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1393777. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Goals: The goal of the UChicago Externship program in partnership with Washburne College is to provide students with hands-on training and experience working in the Food & Hospitality industry. Expectations: The expectations of the students are that they report to all scheduled shifts, complete required trainings while in the program, document lessons learned during and after working in respective areas of expertise i.e. Culinary, Quality Assurance, Marketing, Catering, Operations & Sustainability. Externships may be paid or unpaid depending program requirements. Students are required to provide at least a 2- hr notice if unavailable to attend a shift in which only 3 call-offs are allotted without resulting in termination from the externship. Externs are expected to abide by company policies in ordinance with Chartwells Higher Education and UChicago Dining. Logistics: The externship is scheduled for 180 hrs equivalent to 4 - 40 Hr work weeks in which the student will be working in various departments. Externs are expected to wear proper protective equipment i.e.-slipresistant shoes, hairnets, etc. Requirements: * Currently enrolled in Washburne Culinary and Hospitality Institute * Interest in the hospitality and service industry * Interest in culinary arts * Attitude of a leader * Enjoyment of inspiring others * Good to better interpersonal skills * General interest and knowledge * Awareness to sustainability practices Learning Objectives: * Demonstrate awareness, understanding and skills necessary to work in a diverse environment. * Experience opportunities to learn, observe, and practice a variety of experiences in the world of hospitality * Communication: Communicating the expectations and meeting the goals, keeping on the same page. * Negotiation: This will enable the extern to undergo the contract portion of the event, fine-tuning the details of the event; the blueprint. * Experience opportunities to 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 mentor to address a specific area of concern or opportunity for improvement * Experience opportunities to learn, observe, and practice a variety of experiences in the world of hospitality and culinary arts. * Understand food service sanitation systems and processes Lessons Learned/Exit interview: Students are expected to draft a 2-3 page summary addressing the following questions: * How did this extern enhance your experience in the Culinary & Hospitality industry? * How did this extern coincide with your education at Washburne College? * What did you enjoy most about the externship? * What did you least enjoy about the externship? * If you could work in any of the departments which would you like to? Why? * What advice would you provide other externs who wish to complete the program? * Externs documentation for classes and recorded hours will be provided when the Lessons Learned are submitted to UChicago Tentative Schedule: Culinary-FOH & BOH- 5 Days Catering: 3 Days Retail: 2 Days Sustainability: 2 Days Dietitian/Wellness 1 Day Q & A: 1 Day Marketing: 1 Day Culinary: 8 Days Meet our VP: Meeting Chartwells Meet our Executive Director: Meeting UChicago Dining Meet our Program Director: Meeting Washburne Culinary Institute Job Summary
This position is paid, but not eligible for benefits such as medical, relocation, or housing. Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. | |