Sustainability Student Intern

Job Responsibilities

• Implement and assist in the development of LMU Hospitality sustainability campaigns (Campus Sustainability Month, Earth Day, Coolfood Meals, etc.)
• Be a liaison with student sustainability groups and sustainability departments on campus
• Assist in the development of educational signage for LMU Hospitality locations and implement tabling events focused on sustainable food, waste reduction, composting and recycling, etc.
• Play an active role in promoting, training, and tracking recycling and composting efforts in LMU production areas and kitchens
• Participate in and lead employee trainings at orientation events and during pre-shift huddles
• Collaborate with Green LMU on food recovery and waste tracking efforts across campus dining locations
• Assist in gathering and analyzing data for periodic reports, presentations and surveys
• Conduct a location waste audit to compile baseline data on initial and sorted diversion rates
• Conduct research of other collegiate dining programs and industry trends to ensure LMU Hospitality is on the cutting edge of sustainable innovation

Qualifications

• Must be able to work approximately 15 hours/week
• Frequent lifting, carrying, pushing, or pulling greater than 50 lbs.
• Must be able to follow basic safety procedures and precautions due to physical risks and exposure to hazardous chemicals

Benefits

• Comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources
• Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage

Pay

The Hourly rate for this position is $18.42 to $18.42. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

Schedule

The schedule for this position is flexible, but will focus on sustainability issues through three overarching areas: marketing and communications, food service operations, and research and development.