Culinary Intern - Food and Nutrition (Part-time) (Days)

Culinary Apprentice

The culinary apprentice is trained under the supervision of executive chef, chef and or sous chef in the preparation of an array of food items. The culinary apprentice will train to master skills in food preparation, production and inventory control, kitchen safety, sanitation, equipment uses and cleaning sanitizing, food safety, menus and therapeutic diets. Responsible for cleaning and sanitation of equipment and work areas used during training.

Required Knowledge & Skills

Education: Ability to read and write

Experience: No prior work experience required

Licenses and Certifications

NONE REQUIRED

Qualifications

Food service experience preferred, but not necessary.

Must be a junior or senior in Carrollton City Schools Culinary Program.

Must be able to read and write to the degree of counting for inventory, and stocking purposes.

Mature, responsible, neat, clean in appearance, and have good personal hygiene.

ServSafe Food Handler course and certificate as completed through Carrollton City Schools Culinary Program.

Functions

Area of Responsibilities

Complete training in cooking techniques, food service, food safety and sanitation.

Learn the importance of the various therapeutic diets and their preparation and understand modified texture diets and ensure quality presentation and availability of food items for all meal periods.

Exhibit the ability to work independently after direct training and supervision.

Under the direction of food and nutrition department leadership, learn to address patient and family concerns and to satisfy customers' needs and desires (within facility policies procedures).

Complete training in proper portioning of patient cold salads and desserts per requirements and in a timely manner. Become proficient in slicing and weighing meat products for sandwiches, cut fresh fruit and portions and packages for both retail and patient feeding.

Maintain food service operations according to local, state and federal regulations as related to food, sanitation and food safety.

Maintains clean work area. Thoroughly clean equipment and work area in accordance with company policies and procedures and applicable local, state and federal rules and regulations. Follows proper food handing and sanitation procedures as per local and federal regulation and facility infection control policies.

Training: Competently assist in the preparation and serving of food as directed and follow standardized recipes and utilize portion control.

Train to ensure that food preparation follows prepared menus and that patients' likes and dislikes are honored as much as possible.

Exercise good judgment in preparation of proper food quantities and timely preparation and proper utilization of food and equipment to minimize waste and loss to the department.

Learn to plan for future menus (i.e., pre-preparation, thaw meats, etc.). Trains to become proficient in the review production sheets, planning charts, and recipe books. Follows recipes and standards of appearance.

Prepare and distribute snacks and nourishments as outlined by schedule.

Procures food from refrigerators, freezer, and other storage areas. Inspects food stuffs. Tests food prior to serving to determine if it is prepared properly.

Complete training rotation in preparation of a variety of spreads for and assemble sandwiches for patient feeding and retail cafeteria. Prepares cold salads for patient tray line and retail cafeteria. Prepares basic baked goods desserts such as puddings and gelatin, cuts pre-made cake and pies and boxed mixes.

Good oral and written communication skills.

Basic computer skills (as applicable)

Adheres to job conduct, uniform and attendance requirements.

Perform all training tasks within the approved time frames and other duties as assigned by Chef, Sous Chef or designee.

Compliance Statement

Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.