Culinary Intern/Extern

Job Description

About the company

Intermountain Health is a healthcare organization operating the Utah Valley Hospital in Provo, Utah. The company emphasizes a commitment to the well-being of its caregivers, offering a generous benefits package that supports a healthy, happy, secure, connected, and engaged lifestyle. Intermountain Health is an equal opportunity employer, dedicated to providing fair consideration for employment without discrimination based on race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. They utilize an AI platform, HiredScore, to enhance the job application experience by matching skills and experiences to suitable roles, though all final hiring decisions are made by Intermountain personnel, ensuring privacy and strict data protection.

About the job description, detailed

This role is an intern/externship opportunity focused on food production duties within Intermountain Health Utah Valley Hospital. It is designed for individuals currently pursuing a culinary arts certificate or degree, specifically allowing them to utilize this experience towards the completion of their academic program.

Key details of the role include:

• Job Title/Type: Culinary Intern/Extern or Food Service Worker (based on duties).
• Supervision: Works under general supervision.
• Purpose: To gain practical experience in food production, adhering to professional culinary and safety standards, and contributing to the efficient operation of food services within a healthcare setting.
• Location: Intermountain Health Utah Valley Hospital, Provo, Utah.
• Work Schedule & Requirements:
• Hours of Operation: Sunday-Saturday, 5:00 AM – 2:00 AM.
• Busiest Times: 6:00 AM – 2:00 PM.
• Offers flexible scheduling to accommodate class schedules.
• Applicants must be prepared for potential work during nights, weekends, and holidays, and should communicate any availability issues upfront.
• Scheduled Weekly Hours: 0 (This suggests the hours will be highly variable, dependent on school requirements and the intern/extern’s availability, likely an unpaid or part-time structured internship).
• Compensation: The hourly range for this position is $18.84 – $24.50, with the actual rate dependent on experience.
• Essential Functions/Responsibilities:
• Operational Efficiency: Understanding workflow, prioritizing tasks, utilizing timelines, and meeting deadlines.
• Food Preparation: Following recipes and instructions for a variety of food items, including bulk production, large-scale cooking, line cook duties, and assembly of specialty meals and catered items. This includes preparing modified diets using appropriate techniques.
• Equipment & Safety: Appropriately utilizing commercial cooking equipment and strictly adhering to HACCP food safety standards and safe food handling techniques in all applications.
• Environment & Stock: Maintaining an organized and sanitary working environment, and ensuring proper quantities of production with appropriate rotation of products.
• Customer Interaction: Interacting with customers across various venues, including catering, retail outlets, and patient care.
• Ancillary Duties: Potentially delivering patient meals, working as a cashier, stocking supplies, and operating automatic and manual ware-washing machines.
• Communication & Documentation: Properly communicating with chefs/leadership regarding school-required assignments and keeping the onsite chef informed about program fulfillment needs. May also be asked to create or complete procedural documents like prep lists and order guides.
• Mobility: May be required to travel away from the primary facility to assist with caterings or other organizational needs.
• Required Skills:
• Technical: Food Handling, Food Safety and Sanitation, Food Production, understanding and executing Recipes.
• Operational: Following Instructions, Organizing.
• Interpersonal: Reading, Communication (verbal, including interaction with patients and co-workers).
• Qualifications:
• Education: Currently completing a culinary arts certificate or degree, with the internship/externship counting towards its completion.
• Certifications: Food Handler’s Permit (as required by county) or ServSafe certification (required by the first day of work).
• Foundational: Demonstrated ability to read and communicate effectively in English, ability to work independently and as part of a team, demonstrated safe food handling techniques, understanding of workflow, prioritization, timelines, and deadlines.
• Preferred: Demonstrated ability to provide exceptional customer service, understanding and preparing food according to modified diets, and demonstrated ability to utilize commercial cooking equipment.
• Physical Requirements:
• Dexterity: Operating food service equipment or computers requiring finger and hand movement; manual dexterity for complex and delicate equipment.
• Vision: Ongoing need to see and read information, labels, monitors, identify equipment/supplies, and assess customer needs.
• Lifting & Movement: Ability to lift and utilize a full range of movement to transport, pull, and push equipment, including lifting items up to 50 pounds (including overhead), working on hands and knees, and bending for set-up, troubleshooting, and carrying.
• Endurance: Remaining standing for long periods of time.
• Environmental: Tolerating temperature extremes (e.g., grill, refrigerator) and exposure to cleaning chemicals.
• Communication: Frequent interactions requiring verbal communication and understanding of spoken information, alarms, needs, and issues quickly and accurately.