Food Services Intern

Department: Operations
Reports to: Food Services Manager
Schedule: 20 – 30 hours per week – Weekdays/Weekends, Mornings/Evenings

The Food Services Intern at Philadelphia Ronald McDonald House (PRMH) will assist the Food Services Manager coordinating the daily meal service produced by a team of volunteers and maintaining the organization and cleanliness of the commercial kitchen.

Essential Duties:
• Inspect packaged items from previous night’s service to ensure proper cooling, labeling and storing procedures were followed taking corrective action as needed

• Collaborate with Food Services Manager on daily menus with a focus on utilizing leftovers, existing inventory and donated items to provide new, creative and nutritious meals

• Prepare, set-up and breakdown daily lunch service

• Complete posted prep lists and appropriate tasks necessary in advance of the arrival of the Guest Chef team scheduled

• Ensure the cleanliness of the kitchen and food prep areas using the appropriate industry protocols

• Lead volunteer teams in kitchen tasks and basic food prep

• Organize and rotate stock in the pantry, refrigerators and freezers per established procedures.

• Comply with RMHC policies and procedures

• Other duties as assigned

Qualifications:
• Pursuing an education or degree in Culinary Arts
• Must possess ServSafe Certification, an equivalent recognized by the National Restaurant Association or has completed Food Service Sanitation training
• Ability to operate standard, NSF approved food service equipment

Competencies:
• Must possess a strong knowledge of proper food handling procedures
• Ability to work independently
• Able to read and follow standardized recipes
• Strong communication and customer service skills
• Compassionate, professional and friendly demeanor
• Ability to work with a variety of personalities
• Ability to position oneself to sit, stand, reach, left, bend, kneel, stop, climb, push and pull items weighing 50 lbs. or less
• Stamina to stand on hard surfaces for long periods of time
• Tolerance to food allergens and chemicals typically used in the maintenance of a commercial kitchen
• Ability to tolerate exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens and ranges, dishwashing machines and at steam tables.