Management Intern
Job Details

Summary of Position:


A Management Intern is responsible for performing various assigned duties under the guidance of a district General Manager of Food Services. The program is designed to expose the intern to various aspects of k12 food services management including but not limited to HR functions, operations, customer service, finance, marketing, etc. The goal of the Management Internship is to apply knowledge acquired throughout his/her collegiate career to real-world situations, as well as gain the skills and experience that is necessary to prepare the intern for a successful career in management.




  • Graduating Senior Preferred
  • Must be available at least once a week between the hours of 6:00am-4:00pm with a minimum of 8 hours per week until June (Exclusions: Holidays/Winters/Spring-break)
  • Must be able to obtain a level 1 fingerprint clearance card
  • Must have reliable transportation as well as a valid driver’s license and auto insurance
  • Internship completion requires a minimum of 100 hours completed by June 2018
    • Schedules are flexible and worked out in advance with his/her supervisor
  • Must be willing to relocate outside of internship location upon completion of program if FT offer is extended




  • Work with experienced General Managers to learn about operations, various management responsibilities, marketing/merchandising, inventory, purchasing, human resources, etc.
  • Work from the ground up, learning all positions and responsibilities of each role in the kitchen including but not limited to: Cafeteria Worker, Cafeteria Lead, Assistant General Manager, General Manager
  • Learn and experience various tasks involving the following:
    • General – USDA Regulations, NSLP
    • Payroll/HR – Hiring/Terminations, Workers Compensation, Performance Analysis, Counseling/Documentation
    • Operations – RFP/Contract, P&L Training, Budget Execution & Budget Exceptions, Financial Packets, Identify KPI’s
    • Customer Service and Client Relations
    • Procurement – Requesting Product, Review Co-Op Contract
    • Food Ordering/ Commodities – Inventory, Receiving, HACCP
    • Menus and Nutrition – Printing Reports, Menu Planning, Food Cost
    • Quality Assurance & Compliance – Reimbursable Meals, Production Records, AR’s
    • Culinary – Batch Cooking, Food Safety, Roving Chef, Cold/Hot Prep, POS
    • Sales & Marketing
  • He/she may also participate in special projects such as:
    • Support a catering
    • Participate in a director’s call
  • Other duties, as assigned


Physical Demands & Work Environment

Ability to speak, read, write and understand English and/or dominate language at the school

Be able to work in a standing position for long periods of time (up to 5 hours)

Be physically able to lift, reach, bend and stoop frequently lift up to 50 pounds



We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program