Pay Rate: $14.81 per hour. Culinary Intern Summary: Rotation through a variety of positions in a working professional restaurant. Responsibilities include serving guests and preparing food, while maintaining established standards and levels of service. Student Learning Outcome Goals: Upon satisfactory completion of this course, the student should be able to: Demonstrate the ability to maintain standards of professionalism including effectively communicating with supervisors and coworkers, reliably following a work schedule, and maintaining standards of safety and sanitation. Take reservations, seat guests, and coordinate with service staff according to established standards. Make recommendations based on customer preferences, take orders, communicate with kitchen staff, serve food, and anticipate guest needs according to established standards. Complete side work duties that ensure efficient dining room operations. Accurately and consistently prepare food to order in a timely manner in a restaurant setting Plan for production, prioritize tasks, communicate with team members, and maintain a clean and organized workstation. Student will work closely with a mentor/supervisor in a variety of job positions in both front of house and back of house in a high-volume fine dining environment. Activities will include completion of employer training programs, job-shadowing, and working various stations independently as assigned. Assessment: Student will meet regularly with supervisor and Faculty Internship Coordinator to detail progress towards learning outcome goals. Student must complete a reflection paper at the end of the practicum to provide evidence of growth in skills and knowledge. Requirements: Must be CMU Tech Student enrolled in course CUAR 293 or equivalent Physical Demands and Work Environment: Regularly required to stand and walk for a prolonged period of time, transport materials or equipment, and lifting, moving, or carrying heavy objects Regularly requiring motor coordination in combination with finger dexterity to handle, feel, reach, etc. Must be capable of working effectively in both a hot and cold extreme temperature environment. Work surfaces may be unlevel, slippery, or unstable. Hotel Maverick
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