Food Service Management Intern

Workstream; Sevierville (TN); On-site; USD 19,286 - 24,796; Full time

Benefits offered by this job

Sign-on bonus up to $300

Referral bonus

Loyalty incentive

Free meal per 6-hour shift

Free parking

Employee discount (30%)

Area exchange program discount

Health benefits after 1 year ofService

Housing assistance via Southern Hosp.プ

Job summary

Workstream in Sevierville, TN offers a food service leadership development opportunity designed to support daily operations while gaining hands-on experience in leadership, team support, and guest experience management. You will assist Food Service Leadership in maintaining safe, efficient operations in a high-volume environment and develop leadership, communication, and decision-making skills.

The role emphasizes frontline service and kitchen collaboration, with opportunities for supervisory

Qualifications

• Mission-driven with alignment to hospitality values.
• Strong communication and teamwork abilities.
• Pursuing a relevant degree; customer service or operations experience preferred.

Responsibilities

• Support daily operations of the Food Service Department.
• Assist with onboarding, training, and coaching of team members.
• Help manage shifts, menus, and guest flow during peak periods.
• Maintain a clean, safe, and guest-focused dining environment.
• Support food quality, presentation, and service standards.

Skills

Teamwork

Communication

Customer service

Leadership potential

Adaptability

Problem-solving

Education

Pursuing degree in Culinary/Hospitality/Business/Management

Tools

ServSafe familiarity

Job description

Benefits

• Earn up to $300 sign‑on bonus
• Referral bonus if you refer a friend
• Loyalty incentive
• Free meal per 6‑hour shift
• Free parking
• 30% employee discount
• Free/discounted area exchange program
• Opportunity to earn health benefits after one year of service
• Housing assistance subject to availability with Southern Hospitality Internship Program

Job Purpose: Support the daily operations of the Food Service Department while gaining hands‑on experience in food service leadership, team support, and guest experience management. Assist Food Service Leadership in maintaining safe, efficient, and guest‑focused operations while developing leadership, communication, and decision‑making skills in a high‑volume environment.

Key Duties and Responsibilities

Park‑Wide Related Duties

• Support communication of operational needs and updates with Department Leadership and team members
• Participate in front‑line operations as needed to maintain efficient service levels and guest flow
• Contribute to staffing coverage and team support based on operational demands

Department‑Specific Duties

• Support Food Service Leadership in daily operations by assisting with team communication, shift readiness, and operational flow
• Act as a role model for team members by demonstrating professionalism, strong work ethic, and company values
• Assist with onboarding support, training reinforcement, and coaching of team members
• Help prepare team members for shifts by communicating menu items, expected volume, and operational priorities
• Support frontline operations during peak periods by stepping into service roles as needed
• Maintain a positive, guest‑focused dining environment
• Support food quality, presentation, and service standards
• Assist guests with menu questions and selections
• Monitor dining and service areas for cleanliness, organization, and guest needs
• Support leadership in resolving guest concerns and escalating issues when necessary
• Prepare food items according to recipes, safety standards, and quality expectations
• Learn proper use of kitchen equipment and food preparation procedures
• Assist with food staging, line flow, and efficient service execution
• Follow and reinforce food safety practices, including sanitation, FIFO, and proper storage
• Gain experience in high‑volume food production during peak operations
• Learn inventory processes including receiving, stocking, rotation, and organization
• Assist with inventory counts, restocking, and product organization
• Gain exposure to menu offerings, product flow, and operational decision‑making
• Learn how staffing, preparation, and service strategies adapt to business volume
• Support scheduling awareness, break coverage, and shift transitions
• Support a clean, safe, and organized food service environment
• Follow and reinforce all food safety, sanitation, and workplace safety policies
• Assist in ensuring compliance with health standards and company procedures
• Gain exposure to POS systems and cash‑handling best practices (as applicable)
• Potential to earn supervisory responsibility based on performance, leadership ability, and reliability
• May assist with directing team members, managing break schedules, and supporting shift flow
• Act as a team lead presence during assigned shifts when approved by leadership
• Develop real‑world leadership skills in a structured, performance‑based environment
• Gain hands‑on experience in a high‑volume food service operation
• Develop leadership, communication, and time‑management skills
• Learn how to balance guest satisfaction, food quality, and operational efficiency
• Build confidence working in both front‑line and leadership support roles
• Complete assigned tasks, checklists, and documentation accurately and on time
• Perform additional duties as assigned by Management

Training & Development

• Gain hands‑on experience in a high‑volume food service environment
• Develop leadership, communication, and time‑management skills
• Learn how to balance guest satisfaction, food quality, and operational efficiency
• Apply training in both front‑line service and kitchen operations
• Participate in onboarding, training, and operational discussions
• Build confidence working in both service and leadership support roles
• Develop problem‑solving skills by supporting real‑time operational challenges

Skills, Requirements, and Qualifications

• Mission Driven – Demonstrated alignment with PARC’s vision, mission, and core values
• Relationships – Ability to communicate effectively and build positive working relationships with team members and leadership
• Required Education – Currently pursuing a degree in Culinary, Hospitality, Business, Management, or related field
• Preferred Experience – Previous experience in customer service, operations, or a team‑based environment preferred
• Certification/Licensure – Not required; familiarity with ServSafe Food Handler regulations preferred
• Training Requirements – Sexual Harassment and Leadership Boundaries and Professional Conduct training required to be completed with HR within 30 days, plus ongoing leadership training as requested
• Specific Vision Requirements – Color and peripheral vision, close vision, distance vision, depth perception, ability to adjust focus
• Specific Hearing Requirements – Ability to hear, understand, and respond to verbal communication and operational sounds, including kitchen equipment, timers, and team communication, in a food service environment
• Special Skills – Strong communication and teamwork skills; ability to work in a fast‑paced environment; adaptability; problem‑solving; ability to support multiple tasks and priorities

Physical Demands

• Stand for extended periods and walk frequently throughout food service and kitchen areas
• Use hands and fingers to handle food items, kitchen equipment, and service tools; reach with hands and arms frequently
• Bend, balance, stoop, kneel, crouch, and move quickly as needed during food preparation and service operations
• Occasionally climb stairs or step stools to access supplies and storage areas
• Regularly lift and/or move up to 25 pounds, occasionally up to 50 pounds
• Push, pull, or move equipment, carts, and supplies as needed to support operations
• Maintain mobility during high‑volume service periods, including frequent movement between kitchen and guest‑facing areas
• Work in environments with exposure to heat, cooking equipment, hot surfaces, and occasional slippery floors
• May be required to work in both indoor and limited outdoor food service environments depending on operational needs
• The noise level in the work environment is typically moderate to loud