Food Service Management Intern Jobs (NOW HIRING)

Earn up to $300 as a 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, and opportunity to earn health benefits after one year of service.

HOUSING: Subject to availability. We partner with Southern Hospitality Internship Program to connect interns with local housing options during the course of your internship, and to involve our interns with business and leadership development opportunities.

Our PARC Mission: We strengthen families and communities by creating and operating special places where magical moments become treasured memories.

NASCAR SpeedPark: PARC Pigeon Forge, LLC, a division of PARC Entertainment, LLC ("PARC"), owns and operates the NASCAR SpeedPark in Sevierville, Tennessee. As an officially licensed attraction of the National Association for Stock Car Racing ("NASCAR"), the park offers exciting side-by-side go-kart racing on eight tracks, together with amusement rides, miniature golf courses, bumper boats, an arcade, and other family-oriented entertainment. Guests enjoy fun-filled family experiences. If you are looking for a fast-paced, fun work environment, NASCAR SpeedPark could be the place for you.

PARC Values: The acronym "PARC" stands for the values of our company: People First, Always Safe, Remember It's Fun and Commit to Excellence. These values drive the focus of our company; and through our team members we strive to live out our mission each day. In order to perform the Job outlined herein, each leader is expected to adhere to and be a role model for these values as outlined in the attached Exhibit A.

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: The physical demands described here are representative of those that must be met to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 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

• 8 hour shift
• 10 hour shift
• 12 hour shift
• Weekend availability
• On call