We are seeking an
Understanding Wine Intern
to join our team!

Union Square Hospitality Group is looking for an internal candidate for an internship in Operations at the Home Office, assisting with the production of our Understanding Wine class for a roughly 3-month period from April through June. The internship would involve about 10 hours/week of administrative work and on-site support, to take place over email as well as in the Home Office and on-site at Understanding Wine, at the Institute of Culinary Education in lower Manhattan. Candidates should be detail-oriented and excellence-driven, a great communicator, and enthusiastic about helping organize operations for one of USHG’s growing businesses. Formal wine knowledge is not necessary. This position is paid hourly. 

Key Responsibilities:

1.       Materials preparedness: Coordinate with the Understanding Wine team to ensure that course materials are ready and on-time for class each week.

• Handle purchase or production of student materials including binders and pens, tasting mats, etc.
• Review copy, layout, and overall look/functionality of textbook materials, and handle production and distribution of the textbook throughout the semester.
• Coordinate with A/V to ensure presentations are updated and ready throughout the semester.
• Create a schedule of weekly “giveaways” and source/compile them from throughout USHG.
• Maintain Basecamp account, including participant invites, content posting and replies.

2.       Guest speaker/chef liaison: Oversee and maximize efficiency for guest speakers (internal) and chef participation.

• Create a schedule of guest speakers and chef participants, manage all correspondence and scheduling in advance of guest participation, and be on-site for support and timing.
• Prep guests and chefs with information about timing, class topic, kitchen equipment, service plan, etc.

3.       Communication liaison: Communicate between USHG and Students; ICE contacts re: special inquiries, weekly readiness, any necessary approvals, and other needs.

• Communicate weekly needs to ICE based on chef participation, e.g. plates, kitchen assistance, etc.
• Maintain a class roster and contact list in coordination with ICE’s registration team.
• Facilitate student outreach before, during, and after the semester; help make sure emails from students get answered promptly.
• Communicate student guest data to restaurants/OT for guest experience management opportunity.

4.       Volunteer management: Oversee participation of pourers, greeters, and any other necessary volunteer assistance.

• Create a schedule of pourers and make sure they’re familiar with the class timing, room setup, and overall expectations of participation.
• Coordinate and educate other volunteer assistants as needed, including “greeters.”

5.       On-site support: Be present at ICE and at USHG as needed to personally support smooth operations.

• Plan to be on-site as needed during classes, to keep operations on schedule, liaise with chefs and kitchen assistants, greet students, communicate between USHG and ICE teams, and oversee signage, name cards, proper room set-up, etc.
• Assist with errands as needed, including food deliveries for class, materials deliveries, assisting with bringing wine on-site weekly, etc.
• Be present at USHG Home Office (schedule to be mutually agreed on) to assist with materials review, production, pre-class meetings, etc.