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Nutrition Student Intern: Bob Jones Univ - Dining Common

Logo of Aramark



12d ago

🚀 Off-cycle Internship


AI generated summary

  • You must be a student at the Aramark location, able to follow instructions, complete a sanitation course, perform arithmetic, handle stress, and interpersonal situations. You should have strong organizational skills and knowledge of cost-effective programs.
  • You will oversee food production, maintain schedules, ensure safety standards, supervise employees, maintain inventory, and assist with catering events in a dining common setting.

Off-cycle Internship



  • The Lead Student Worker is responsible for the supervision, training, and management of the food operation. Ensures that appropriate quantities of food are prepared and served.


  • Must read, write, and understand verbal instructions
  • Must complete a sanitation course either before or during first year
  • Ability to perform basic arithmetic
  • Maintain emotional control under stress
  • Must be knowledgeable in operating an efficient cost-effective program.
  • Ability to resolve interpersonal situations
  • Strong organizational skills
  • Must be a student at the Aramark location

Education requirements

Currently Studying

Area of Responsibilities



  • Produce and maintain work schedules and may prepare production records.
  • Direct daily activities.
  • Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
  • Ensure that food items are stored in a safe, organized, and hazard-free environment.
  • Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following department policies and procedures.
  • Maintain a sanitary department following health and safety codes and regulations.
  • Maintain accurate inventory on a weekly basis
  • May prepare orders as needed to ensure accurate production for location.
  • Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
  • Maintain a safe and hazard-free working environment.
  • Train/mentor other food service workers.
  • Maintain logs on all maintenance required on equipment within the department.
  • Perform preventative maintenance checklist.
  • Recommend replacement of existing equipment to meet needs of facility.
  • Proficiency in multi-tasking.
  • Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
  • Must fill in for absent employees at location, as necessary.
  • Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.
  • Attend food service meetings with staff.
  • Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).
  • May perform cashier duties as the need arises.
  • Promote good public relations.
  • Be able to work occasional night and weekend catered events.


Work type

Full time

Work mode