Culinary Intern, Chartwells Higher Ed / University of Chicago

Location:

• We are hiring immediately for a Culinary Intern position.
• Address: 1155 E 60th Street rm 291 Chicago, IL Note: online applications accepted only.
• Schedule: To be detemined based on class schedule and business needs.
• Pay Rate:  $18.00 per hour.

We Make Applying Easy!  Want to apply to this job via text messaging?  Text JOB to 75000 and search requisition ID number 1456797. 

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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 Dining Externship program in partnership with Washburne College is to provide students with hands–on training and experience working in a professional kitchen. 

Learning Objectives:

• Practical Experience: You’ll apply the culinary techniques and skills you’ve learned in school in a real-world setting. This could involve anything from basic prep work to cooking on the line.

• Variety of Tasks: Expect to perform a range of duties, such as labeling, dating, and rotating food products, maintaining sanitation standards, and following recipes or the chef’s specific directions.

• Skill Development: You’ll improve your knife skills, cooking techniques, and understanding of kitchen tools and equipment.

• Professional Environment: Working in a fast-paced, team-oriented environment will help you develop good communication skills and the ability to work under pressure.

• Career Exploration: Externships allow you to explore different types of kitchens, such as restaurants, hotels, or resorts, helping you decide which career path suits you best.

• Networking: You’ll have the chance to build relationships with professionals in the industry, which can be valuable for future job opportunities.

• 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 Ability and confidence to complete a final practicum on the last day of the program. 

Requirements:

• Currently enrolled in Washburne Culinary Program

• Interest in the culinary, hospitality and service industry 

• Interest in culinary arts

• Minimum experience

• High School Diploma or equivalent

• Approval from school

• Time commitment

Logistics:

The externship is scheduled for 180 hrs. The hours and days students work can vary based on business needs. However, no less than 15 hours and no more than 20 hours in the week. equivalent to 4 ½- 40 Hr. work weeks in which the student will be working in various departments. Externs are expected to wear proper protective equipment i.e.—slip-resistant shoes, hairnets, chef jacket, chef pants, apron, cut-resistant glove, and any other equipment appropriate for the required task. 

Expectations:

This is a paid externship (short term employment) offered to Washburne culinary students as a way to enhance and build their portfolio of skills. You are expected to demonstrate a strong work ethic to make the most of your hands-on learning experience. We expect the following.

• Punctuality and Reliability: Being on time and dependable is crucial. Kitchens operate on tight schedules, and every team member’s presence is vital. Students are required to provide at least a 2-hour notice if unable to attend a scheduled shift. Only 3 call-offs are allotted without resulting in termination from the externship program.

• Attention to Detail: Precision in following recipes and instructions is essential to maintain consistency and quality in food preparation.

• Willingness to Learn: Externs should be eager to absorb new techniques and knowledge, showing a proactive attitude towards learning from experienced chefs.

• Teamwork: Collaborating effectively with other kitchen staff is important. A positive attitude and good communication skills help in maintaining a harmonious work environment.

• Adaptability: Kitchens can be fast-paced and unpredictable. Being flexible and able to handle changes or unexpected tasks is valuable.

• Cleanliness and Safety: Maintaining high standards of hygiene and safety in food preparation is non-negotiable.

• Work Under Pressure: The ability to stay calm and efficient during busy periods is a key trait for success in a culinary externship.

Tentative Schedule:

Commissary 2 Days

Bakery: 4 Days

Catering 4 Days

Meet our VP: Meeting Chartwells

Retail: 2 Days Pret A Manger, Logan Café, Hutchison Commons

Residential Dining: 10 Days

Practicum 1 Day

Meet our Executive Director: Meeting UChicago Dining

Schedule order subject to change to allow for participation in upcoming Special events.

Lessons Learned/Exit interview:

Students are expected to draft a 2–3-page summary addressing the following questions:

• How did this externship enhance your experience in the Culinary & Hospitality industry?

• How did this externship 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 prefer? 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 Dining.

Capstone Project:

The Capstone Project will consist of the extern executing a Station Takeover that will feature a 3- course meal that will consist of a soup, entrée, and fruit or dessert. You will have the opportunity to incorporate all training and lessons learned throughout the externship to be displayed and served. You will gain constructive feedback from the UChicago Dining and Chartwells H.E. leadership team. 

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
Compass Group is an equal opportunity employer.  At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. 
 

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.