Federal Work-Study (FWS) Internship Program: Teaching Kitchen Assistant TFWS Intern (Student Wa[...]

University of Virginia Physicians Group; United States; On-site; USD 14,774 - 21,042; Part time

Benefits offered by this job

Meal provided during shifts

Job summary

University of Virginia Physicians Group is seeking a Teaching Kitchen Assistant Intern to support nutrition education and culinary skills classes at the Student Health and Wellness Teaching Kitchen. This position offers a hands-on opportunity to build culinary and budgeting skills while fostering community and joy in cooking.

The role requires a commitment of 10 hours per week, ideal for full-time undergraduate students. Compensation is $13/hour, up to $1,040 per semester, plus meals during shifts.

Qualifications

• Prerequisite: previous participation in at least 1 Hoo’s Cooking class.
• Participate in structured internship experience through the Internship Placement Program.
• Demonstrate strong organizational and communication skills.

Responsibilities

• Set up equipment, wash produce, and prep ingredients.
• Manage attendance and supervise participants during classes.
• Clean up after classes and manage leftover food.

Skills

Basic cooking skills

Excellent communication skills

Organizational skills

Time-management skills

Education

Full-time undergraduate student at the University of Virginia

Job description

Summary of Position

A Teaching Kitchen Assistant Intern is needed to support Hoo’s Cooking nutrition education and culinary skills classes at the Student Health and Wellness Teaching Kitchen (TK). The mission of the Teaching Kitchen is to help students build skills and knowledge in food preparation, budgeting, and nutrition that support health, honor culture, promote food stewardship, build community, and foster joy and confidence in cooking. Hoo’s Cooking programming includes hands‑on cooking classes led by students, dietetic interns, registered dietitians, and/or professional chefs. The TKAI helps keep cooking classes running smoothly, from prep to wrap up, and additionally behind the scenes supporting system operation. The position provides experience in leadership, teambuilding, budgeting, food safety, culinary, marketing, research, and production skills.

Schedule / Time Commitment

• The position requires a time commitment of 10 hours per week for fall and/or spring semester(s).
• One to 2 weekday evening shifts are required weekly and occasional daytime shifts are available. Shifts last 3 hours.
• Additional hours (up to 7) involve operational support. Some of this time will be during business hours on weekdays and some can be completed on a flexible schedule.

Specific Responsibilities

• Pre‑class
  • Set up equipment at stations
  • Wash produce, open packages
  • Measure/prep ingredients for instructor
  • Manage print materials
• During class
  • Manage attendance
  • Help supervise and coach participants
  • Clear and clean
• Post‑class
  • Wash dishes, wipe tables, general clean up
  • Pack and label leftovers
  • Update inventory checklists
• System operations
  • Marketing: support advertising and promotional efforts
  • Research: maintain database and assist with survey result analysis
  • Special projects: create educational materials related to nutrition, culinary skills, and budgeting

Qualifications and Expectations

• Prerequisite – previous participation in at least 1 Hoo’s Cooking class
• Participate in a structured internship experience through the Internship Placement Program (IPP). If selected, interns must enroll in either UNST 3910 (1 cr.) or UNST 3920 (1 cr.). See details at end of post.
• Full‑time undergraduate student enrolled at the University of Virginia
• Basic cooking skills
• Excellent communication skills – reading, speaking
• Attitude – positivity, supportive manner
• Professionalism – punctuality, responsibility to schedule
• Prioritize safety – hygiene, equipment handling
• Ability to move food/dishes/equipment around the kitchen
• Demonstrate strong organizational, communication, facilitation, and time‑management skills with attention to detail
• Maintain department standards and protocol with respect to processes, confidentiality, and other issues as may arise
• Demonstrate professional standards and ethics, and foster a culture of professionalism among peers
• Be flexible, open‑minded, proactive, and maintain a positive attitude
• Support the weight‑neutral approach of the UVA Teaching Kitchen

Compensation

• Pay is $13.00/hour, up to $1,040.00 total per semester (fall/spring).
• Federal Work Study eligibility is required. Please contact Student Financial Services at 434‑982‑6000 or visit the SFS website to inquire about FWS eligibility.
• Additionally, a meal is provided at cooking class shifts worked.

Supervisor Contact Information

Melanie Brede, RD – Senior Nutrition Educator
434‑924‑1513
[e-mail]

Please submit a resume and cover letter with your application.

Minimum Requirements

• Education: Current UVA undergraduate student with Federal Work Study eligibility.
• Experience: None.
• Licensure: None.

The University of Virginia is an equal‑opportunity employer. All interested persons are encouraged to apply, including veterans and individuals with disabilities. Learn more about UVA’s commitment to non‑discrimination and equal opportunity employment.