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Open Hand Atlanta
181 Armour Drive, NE
Posted: September 01 2016
Application Deadline: Available Year-round
Position: 25 Part-time, Unpaid
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DescriptionCulinary Externship with Open Hand Atlanta
What is Open Hand Atlanta?
Open Hand is a nonprofit provider of meals and nutrition education to thousands of clients throughout the metro-Atlanta area who are struggling with chronic or critical illnesses and are in need of medically appropriate nutrition to help them better manage their conditions.
In 1988 a small group of friends began preparing a few meals out of a church kitchen to feed the growing number of people suffering from HIV/AIDS. Over the past 28 years, Open Hand has grown to an organization that prepares and delivers over 5,000 meals per day to a large and diverse population of our neighbors in need. Open Hand relies greatly on the support of volunteers to help us produce, package and deliver those meals.
Why Extern with Open Hand?
Culinary Externs have been an integral part of our “volunteer” support for many years. Through the skills they already have when arriving at Open Hand, they are an invaluable resource for us. However, we recognize that these Externs are coming to Open Hand for additional training and experience and we have created a comprehensive and intensive curriculum for their benefit while with us.
Experience Culinary Externs Receive at Open Hand Atlanta
Culinary students who extern at Open Hand Atlanta will receive a wide range of hands-on experiences in the following:
Ordering and Receiving:
The extern will be coached in the process of ordering product according to recipe needs and then following the procedure for receiving that product and putting it into the stock in the warehouse. They will also be trained in “First In First Out” procedures.
Externs will be responsible for pulling all ingredients required for a recipe and weighing/counting according to recipe specs. In addition, externs will do some knife cut work (not heavy). All prepped ingredients will then be staged for cooking/baking.
Food Safety Documentation:
Open Hand follows all Serve Safe and HACCP processes. Externs will be taught the process for documenting cooking and cooling times and temperatures for all products produced in the kitchen.
Externs will have hands on experience with Roasting, Sauteeing, Boiling, Marinating, Stewing, Braising and Sweating.
Open Hand makes many baked products from scratch for its menus. Some of those are Quick breads, cornbreads, muffins, stratas, etc. Externs will have the opportunity to do baking recipes while at Open Hand.
Open Hand utilizes a great deal of equipment in the preparation of our meals. Some of the equipment externs will have the opportunity to use are: slicing machines, vacuum tumblers, rotating rack ovens, double stack convection ovens, tilting kettles and skillets, floor and tabletop stand mixers, blast chillers.
ResponsibilitiesMaintains positive working relationship with all staff, customers, volunteers, and stakeholders of open Hand; respectfully cares for all Open Hand equipment and property.
Takes pride in completing all recipes perfectly and gaining a perfect score in the daily product review
Will be required to consistently produce the highest quality recipes
Ensures all food is cooked to the proper ServSafe temperature guidelines and is not overcooked or undercooked
Adheres to all Open Hand safety guidelines, rules and regulations, company policy manual, code of conduct, Good Manufacturing Practices (GMPs) and attendance policy.
Assists with maintaining food production records conforming to federal/state and departmental guidelines, and complies with all health and sanitation regulations
Checks the quality of raw and cooked food products to ensure that standards are met.
Completes HACCP logs as prescribed in HACCP log TEMPERATURE REQUIREMENTS, TASTE PANEL, AND CORRECTIVE ACTION GUIDELINES.
Completes tasks in a timely manner and communicates status
Cooks all food in the order of the yield tracking recipe production number sequence starting with all recipes numbered “1” before moving on the recipes numbered “2”. Continues to cook in that sequence until all recipes are completed.
Documents all activities as required in a timely manner to the appropriate staff.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED) and acceptable reading skills.
Employee must be able to lift at least 50 pounds and to stand for long periods of time. The job requires repetitive and continuous intensive physical labor.
The usage of cell phones is restricted to break time only. Headsets are not allowed while performing duties due to safety issues and impairment of necessary communications with staff and volunteers.
RequirementsExecutes exact measurements, weights, and methods specified by recipe/ build sheets when preparing, portioning, and packing/presenting food.
Follows all safety guidelines and procedures related to operating a blast chiller.
Maintains a professional appearance and wears appropriate clothing and shoes at all times
Must ensure that daily shift production is running in a timely manner, and uses time effectively and efficiently to meet needs of the department.
Plans work schedule, as needed to ensure all food is prepared in a timely manner, following all food code standards. Tastes food to determine that recipe is followed and cooked properly.
Prepares food utilizing standardized recipes provided. Follows recipes exactly, pulling exact weights of ingredients as prescribed in recipe, and informs supervisor of any problems with recipes or menu items
Properly cools, stores and labels prepared food for packaging.
Responds positively to instruction
Responsible for any other cooking tasks as directed including but not limited to caterings, emergency food production, and breakfast, lunch, or dinner parties
Responsible for the maintenance and cleanliness of ALL culinary equipment, small wares, and areas including coolers, freezers, hallways and pass through, and maintaining a safe and clean work environment and uses equipment only as intended.
Consistently maintains a positive outlook and approach to work
Responsible for working scheduled hours and to be on time for all shifts, strictly follows all policies and is a great influence to others.
Demonstrates ability to prioritize, organize, and work efficiently as evidenced by the ability to complete work within the assigned time frame, i.e. controls unnecessary overtime without leaving loose ends.
Routinely goes above the call of duty to ensure Open Hand’s mission is met daily, and takes actions that are in the best interest of Open Hand
Initiates and champions LEAN work processes
Must be able to effectively complete assigned tasks while working in a fast paced environment.