Nourish Unpaid Culinary Internship Position

About La Soupe

Founded in 2015 by Chef Suzy DeYoung, La Soupe is a nonprofit with a mission to reduce food waste and food insecurity across the Greater Cincinnati Region. La Soupe’s chefs and volunteers use rescued food to create delicious, healthy meals to share with partner agencies who distribute those meals to clients facing food insecurity. With the support of dedicated volunteers, La Soupe has rescued over 4 million pounds of food and shared over 2.5 million restaurant-quality servings since its inception.

Job Summary

Support La Soupe’s mission of feeding the food insecure by using rescued food to create meals while ensuring quality of all food production, maintaining sanitation, and guiding volunteers in food prep/tasks. We are looking for a skilled and passionate culinary intern to join our team. The ideal candidate will have an understanding of nutrition to create meals that not only satisfy but also support overall health and well-being. The culinary intern will work closely with our Nourish chef team assisting in planning, preparing wholesome, delicious meals and soups that cater to various dietary needs and preferences. This role requires creativity, attention to detail, and a commitment to promoting healthy eating habits. This position is unpaid; interns do not receive a salary but gain invaluable hands-on experience.

Location: La Soupe, 915 E McMillian St, Cincinnati, OH 45206

Days/Hours: Hours possible Monday-Thursday (8am-6:30pm) Friday (8am-4pm) possible Saturday 8-4 PM

• Flexible schedule 5-40 hours/week
• Ideal dates and times are Mon/Tues/Wed between 9am-4pm (mornings preferred)

Job Duties and Responsibilities

• Menu Planning and Development:
  • Assist chefs in developing diverse and nutritious menus that align with nutrition guidelines
  • Incorporate fresh, seasonal, and locally sourced ingredients
  • Adapt menus to accommodate dietary restrictions, allergies, and preferences (e.g., gluten-free, vegan, etc)
• Meal Preparation and Cooking:
  • Create healthy, prepared food using available resources to fulfill production needs
  • Prepare and cook meals with a focus on health, flavor, and aesthetic appeal
  • Ensure portion control and appropriate serving sizes
• Quality Control and Safety:
  • Keep refrigerators, freezers, and all kitchen areas clean and organized
  • Ensure all food is prepared and stored in compliance with food safety standards
  • Maintain high standards of hygiene and cleanliness in the kitchen
  • Monitor the quality and freshness of ingredients and finished meals
• Day to Day:
  • Fulfill daily production requirements in a timely manner as instructed by Sous Chefs/Exec Chef
  • Sort through available food product to determine both quality and safety, help set utilization priorities
  • Direct and ensure safety and sanitation procedures of volunteers in food preparation
  • Quality check prepared food by sharing with others and collaborating in preparation  
  • Assist other areas as needed and time allows
  • Assist with recycling/compost/pig program
  • Assist with inventory processes  
  • Follow closing checklist including daily cleaning
  • Respect all La Soupe employees, volunteers, and property

Preferred Qualifications

• Kitchen experience
• Knowledge of nutrition, dietary needs, and health trends
• Level 2 ServSafe Certification (Person In Charge)

Ideal Characteristics

• Self motivator, self manages, keeps busy, sees big picture, can recognize priorities of tasks
• Ability to pivot and problem solve with different ingredients
• Strong ability to pay attention to detail
• Strong organizational and time management skills
• Excellent communication skills
• Ability to thrive in a fast-paced environment
• Warm and friendly, highly flexible
• Food enthusiast with desire to help others   

Benefits

• Get to work with best crew in the city while helping communities and expanding knowledge and skills
• Work alongside top chefs to gain hands-on experience in meal prep and nutrition
• Daily lunch provided 

PHYSICAL DEMANDS AND WORK ENVIRONMENT 

The physical demands and work environment characteristics described here are representative of those that must be met by an intern to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job the intern is regularly required to stand; walk; sort, and lift. The intern frequently is required to climb or balance and stoop, kneel, crouch, or crawl. The intern is occasionally required to sit. The intern must regularly lift and/or move up to 50 pounds. The intern should possess stamina for physical work. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. While performing the duties of this job, the intern is frequently exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; outside weather conditions; extreme cold and extreme heat. The noise level in the work environment is usually moderate to loud. 

We are excited to welcome a Nourish intern who is as dedicated to promoting a healthy lifestyle through delicious, nutrient-dense food as we are. If you have a passion for culinary arts and nutrition, we encourage you to apply! If interested please contact Stephen at stephen@lasoupe.org.