Internship Description
Plan, prepare, and serve dinner to ~140 community members every Monday night at 6:30 pm. With the chefs, or student organizations, you will plan a locally sourced, fair, clean meal that is within the budget of $5 a plate.
Average Time Commitment
Total of 13-15 hrs
- Saturday Sourcing: 2 hrs
- Sunday Prepping: 3-5 hrs
- Monday cooking, serving, cleaning: 5-6 hours
Responsibilities and Expectations
Be assigned a specific role among the interns
Chef Contact
- Contact guest chefs in order to determine a menu for the upcoming dinner
- Be a link between the chef and the FDN team/kitchen, ensure that the chef understands the process for FDN, answer any questions
- Obtain an ingredient or prep list from the chef if possible
Kitchen Manager
- Make sure prep list is being followed and the kitchen/fridge is clean throughout the prepping and cooking process
- Make sure basic items are in stock, communicate with the rest of the Slow Food team if supplies are needed
- Keep up with laundry
Recipe Scaler
- Scale recipes to feed 150 people
- Create a prep list, if not provided
- Think about how menu will be plated (family style vs. Individual)
Internal Finance
- Handle the money at the market and co-op
- Keep track of how much money was spent where, which farms we sourced from, how much was bought, etc.
Media
- Create a fun Facebook event detailing the menu for the week (vegetarian, vegan, gluten free, dairy free, etc.)
- Take pictures of sourcing, prepping, and cooking to share on social media platforms
- Reach out to campus organizations or groups for volunteers
- Must have weekend availability for sourcing, prepping, and meal time
- Be a cooperative and contributing member of a team
Additional Responsibilities and Expectations
- Participate in sourcing local, fair food ingredients
- Four jobs will be divided among the FDN interns: a chef contact (emails and converses with chef ahead of their dinner date), a kitchen manager (keeps kitchen on task and check cleanliness), a recipe scaler (scales small recipes to 150 people), and internal finance (handles the money at market)
- Be a cooperative and contributing member of a team
- Weekend availability is important for sourcing (Saturday morning), prepping (Sunday afternoon), meal time (3-8pm Monday)
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