**Culinary Intern, Chartwells Higher Ed / University of Chicago**

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. *This is a paid intern position; however, it is not eligible for paid time off (PTO) or benefits such as medical, dental, vision, etc.*