Location: Fort Wayne,IN, USA
Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If youve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eatn Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store.
?PURPOSE:
The Culinary Intern is a paid internship position that supports the culinary team in ensuring high quality, good tasting, and well-presented foods are served to customers, clients, staff, retail customers, and catering guests. This role will also gain exposure to the financial and operational aspects of the business by assisting with supply chain activities, quality assurance, and food cost control. A final primary focus for the Culinary Intern will be client, customer, and guest relations/satisfaction.
JOB RESPONSIBILITIES:
Client, Customer, and Guest Relations
Assists in preparing menus and food selections to meet needs of clients, customers, and guests.
Develops and maintains cooperative and congenial relationships with staff in other departments.
Proactively addresses customer and client needs; Identifies and implements improvements.
Models the Smile Plus hospitality imperatives.
Operational Execution
Assists team with ordering and receiving food and supplies. Inspects deliveries to ensure wholesome foods are received in the correct quantities.
Maintains Parkhurst Gold Standards, On the Go standards, and other company standards.
Ensures high quality, good tasting and well-presented foods are served to customers, clients, staff, retail customers and catering guests.
Assists in the completion and implementation of production sheets, recipes, order books, temperature logs, financial reporting, and other reports.
Assists in menu development to meet customer preferences, seasonal variances and cost objectives.
Assists leaders with Quality Assurance records and logs.
Follows all safety and sanitation standards.
QUALIFICATIONS:
Current university student pursuing a degree in Culinary Arts, Baking and Pastry Arts, Professional Cooking Hospitality Management, or related field
Strong written and verbal communication skills
Ability to manage and prioritize tasks in a fast-paced environment
Confident with a friendly personality
A demonstrated team player
START DATE & HOURS:
Requires at least a full semester but can include a full academic year commitment beginning in the fall semester. Minimum of 10-20 hours per week, as agreed upon with supervisor, carried out over a minimum of two days per week. Schedule is flexible to accommodate class schedules and other on-campus commitments.