The Culinary Internship provides hands-on commercial kitchen experience for culinary students. Interns will work alongside the Clinical Dietitian, Executive Chef, Chef De Cuisine, Sous Chef, Retail Manager, and other food service professionals. The program will assist with building basic kitchen skills, proper hygiene and food safety.

Job duties:

• Help prepare ingredients and simple recipes using approved tools and equipment.
• Learn safe food handling, handwashing, cleaning, and sanitizing practices.
• Help portion, plate, label, and stock food as directed.
• Observe and assist with patient meal, retail, and catering operations.
• Learn how the team follows recipes, meets quality standards, and manages food waste.
• Keep work areas clean and organized, and report safety concerns promptly.
• Take part in coaching, skill demonstrations, and feedback with kitchen staff