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Chef Internship Jobs (NOW HIRING)

Hebrew SeniorLife

Junior Sous Chef

Dedham, MA · On-site

$51.40K - $69.30K/yr

Coordinate with Nutritional Assistance, Culinary Associates, and Dietary interns on plate ... Sous Chef to ensure that a quality, consistent product is produced which conforms to company ...

Equum Medical

Junior Sous Chef

Dedham, MA

$51.40K - $69.30K/yr

Coordinate with Nutritional Assistance, Culinary Associates, and Dietary interns on plate ... Sous Chef to ensure that a quality, consistent product is produced which conforms to company ...

FIRST LIGHT RESORTS LLC

PM Sous Chef

Groveland, CA · On-site

$24 - $26/hr

When opportunities arise, support interns in our Internship Program to help them be most successful ... Prior sous chef or similar experience (preferred) * Some experience managing a busy kitchen with ...

FIRST LIGHT RESORTS LLC

PM Sous Chef

Groveland, CA · On-site

$24 - $26/hr

When opportunities arise, support interns in our Internship Program to help them be most successful ... Prior sous chef or similar experience (preferred) * Some experience managing a busy kitchen with ...

Homma Talent

Sous Chef

Bluffton, SC · On-site

$56K/yr

We are seeking a Sous Chef to bring their culinary expertise to a luxury living complex in South ... Support the development and training of culinary interns, helping shape the next generation of ...

Thames Street Oyster House

Head Chef

Baltimore, MD

$65K - $70K/yr

... interns -Roughly 45 hours a week/5 days, including Sundays Applicants must have several years of ... chef, as well as a culinary degree or similar work experience . Please forward resume and ...

MINA Group

Executive Chef

San Francisco, CA · On-site

$85K - $90K/yr

You will work with corporate chefs and HR to develop internship program that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of ...

Thames Street Oyster House

Be Seen First

Head Chef

Baltimore, MD · On-site

$65K - $70K/yr

... a Sous Chef. Our highly awarded, independent Baltimore restaurant is located in historic Fell ... interns -Roughly 45 hours a week/5 days, including Sundays Applicants must have several years of ...

MINA Group

Executive Chef

San Francisco, CA

$85K - $90K/yr

You will work with corporate chefs and HR to develop internship program that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of ...

Thames Street Oyster House

Be Seen First

Head Chef

Baltimore, MD · On-site

$65K - $70K/yr

... a Sous Chef. Our highly awarded, independent Baltimore restaurant is located in historic Fell ... interns -Roughly 45 hours a week/5 days, including Sundays Applicants must have several years of ...

Homma Talent

Assistant Pastry Sous Chef

Bluffton, SC · On-site

$52K/yr

Overseeing other pastry staff and interns in the absence of the Head Pastry Chef, and leading and supervising the pastry team. * Maintaining safe and sanitary working conditions, and ensuring high ...

Homma Talent

Assistant Pastry Sous Chef

Bluffton, SC · On-site

$50K/yr

Overseeing other pastry staff and interns in the absence of the Head Pastry Chef, and leading and supervising the pastry team. * Maintaining safe and sanitary working conditions, and ensuring high ...

Homma Talent

Assistant Pastry Sous Chef

Bluffton, SC · On-site

$50K/yr

Overseeing other pastry staff and interns in the absence of the Head Pastry Chef, and leading and supervising the pastry team. * Maintaining safe and sanitary working conditions, and ensuring high ...

PALMETTO BLUFF INVESTMENTS LLC

Junior Sous Chef

Bluffton, SC · On-site

$46.60K - $62.90K/yr

This Associate will be along side Jr. cooks and interns, guiding, training, and cooking with them. The Jr. Sous Chef reports to the Sous Chef and Chef de Cuisine Benefits: We offer excellent benefits ...

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How much do chef internship jobs pay per hour?

As of May 30, 2026, the average hourly pay for chef internship in the United States is $17.31, according to ZipRecruiter salary data. Most workers in this role earn between $14.42 and $19.23 per hour, depending on experience, location, and employer.

What is a Chef Internship job?

A Chef Internship is a hands-on learning experience where aspiring chefs work in a professional kitchen under the guidance of experienced chefs. Interns assist with food preparation, cooking, plating, and kitchen organization while developing essential culinary skills. This role provides valuable industry exposure, helping interns gain practical knowledge and improve their efficiency in a fast-paced environment. Chef internships are typically offered by restaurants, hotels, and catering companies, and may lead to full-time employment opportunities.

What are the key skills and qualifications needed to thrive in the Chef Internship position, and why are they important?

To thrive as a Chef Intern, you need basic culinary skills, attention to detail, and a willingness to learn, typically supported by enrollment in or completion of a culinary arts program. Familiarity with commercial kitchen equipment, food safety regulations, and basic knife handling techniques is often expected. Strong time management, teamwork, and communication skills help interns adapt to the fast-paced kitchen environment. These abilities ensure you can contribute effectively, follow instructions accurately, and develop professionally within a kitchen team.

What kind of training and mentorship can I expect during a Chef Internship?

During a Chef Internship, you can expect hands-on training alongside experienced chefs and kitchen staff, often involving rotation through different kitchen stations to develop a well-rounded skill set. Interns typically receive direct mentorship from senior chefs who provide feedback on technique, timing, and kitchen best practices. You’ll have the opportunity to observe and participate in day-to-day kitchen operations, from preparing ingredients to plating dishes. This immersive experience helps build confidence and can be a strong stepping stone for advancing to higher-level culinary roles after the internship.
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Chef Internship jobs near you
Infographic showing various Chef Internship job openings in the United States as of May 2026, with employment types broken down into 13% Internship, 1% As Needed, 63% Full Time, 20% Part Time, 2% Temporary, and 1% Contract. Highlights an 98% Physical, and 2% Hybrid job distribution, with an average salary of $35,995 per year, or $17.3 per hour.
Junior Sous Chef

Junior Sous Chef

Hebrew SeniorLife

Dedham, MA • On-site

$51.40K - $69.30K/yr

Full-time

Posted 17 days ago

Job description

Job Description:
I. Position Summary:
Supervises the culinary team in the performance of their assigned tasks as directed by the Executive Chef and Executive Sous Chef. Ensure that the kitchen and staff adhere to all licensure, food safety, and sanitation regulations. In the absence of other management, oversee the running of the culinary team in the performance of their assigned tasks. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife. Work with the culinary team to meet all needs of the kitchen, RSU Pantry, and households through active involvement and oversight of the food operation. Ensure that the kitchen and staff adhere to all licensure, food safety, and sanitation regulations. Works in tandem with the rest of the supervisory team to ensure that food, services, and operations run to the highest standards.
II. Core Competencies:
Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Demonstrate a positive, supportive attitude towards all. Display patience and tact when dealing with all Center personnel. Present the department in a positive manner when dealing with visitors, patients, and staff. Maintain a courteous and pleasant attitude toward visitors, patients, and staff. Contribute to the efficient and productive operation of the department. Complete assignments with minimal assistance and total follow-up. Exercise initiative, seeking additional tasks and projects from the supervisor. Recognize problems independently and work toward improving systems and procedures. Employee-focused through engagement, hands-on support, and training. Motivate staff while promoting the quality of service and a team-based approach. Demonstrate a strong commitment to the cultural beliefs, goals, and mission of Hebrew Senior Life. Strive to make every encounter with a patient a positive and meaningful experience, while providing safe and efficient quality care.
III. Position Responsibilities:
  • Works directly with the Executive Chef and the Executive Sous Chef on menu development and engineering, reviewing menus, analyzing recipes, and determining food, labor, and overhead costs.
  • Notes the utilization of food surpluses and leftovers, taking into account the probable number of guests and the popularity of various dishes.
  • Familiarizes newly hired Cooks, Nutritional Assistants, Culinary Associates, Stewards, and Dietary interns with practices of the kitchen and oversees training
  • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production with hands-on support whenever needed.
  • Resolves customer concerns
  • Represents the company in a courteous, efficient, and friendly manner in all customer and employee interactions
  • Establishes and enforces nutrition, sanitation, recipe compliance, safety, and merchandising standards
  • Responsible for compliance with all local, state, and federal requirements relative to operation, equipment, training, and certification for the culinary department.
  • Assures compliance with all sanitation, ServSafe, and safety requirements
  • Ensures corporate and OSHA safety standards are followed
  • Maintains professional appearance at all times, clean and well-groomed in accordance with company standards
  • Participation in industry-related meetings and organizations
  • Prep Lists / Production Sheets - coordinate assignments to culinary personnel.
  • Monitoring Temperature Taking/Logs
  • Ensure recipe adherence, noting suggested adjustments.
  • Support oversight of DPH sanitation regulations in the kitchen, RSU pantry, and households.
  • Manage leftovers/storage/usage and cooler organization (walk-ins and reach-ins in hot and cold production areas.
  • Oversee filling of food orders for the kitchen, RSU pantry, and households.
  • .Communicate with Nutrition Lead on any daily adjustments.
  • Communicate daily with the Executive Sous Chef & Executive Chef on any issues in the kitchen.
  • Ensure daily production is being followed accurately according to the prep list and RSU tally guides.
  • Support Onboarding and Training new employees with guidance from the Executive Sous Chef & Executive Chef.
  • Participate in the development and presentation of material for weekly staff huddles.
  • Participate in Weekly internal DPH audits alongside operations supervisors.
  • Follow up on any open items from internal audits.
  • Communicate with Executive Sous Chef & Executive Chef on any equipment work order/repair/ordering needs.
  • Coordinate with Nutritional Assistance, Culinary Associates, and Dietary interns on plate presentation and meal overviews. Supervise the production, preparation, and presentation of all foods as assigned by the Executive Chef or Executive Sous Chef to ensure that a quality, consistent product is produced which conforms to company standards.
  • Other duties and responsibilities as assigned

Professionalism
  • Follows all policies and procedures set forth by the organization and outlined in HRC's policy manuals.
  • Maintains confidentiality of patient and household information.
  • Meets all requirements as outlined by regulatory and licensure standards.

Technical Skills/Documentation
  • Maintains documentation in accordance with professional standards and guidelines.
  • Uses the computer as trained to access emails and other online resources.

Quality Improvement
  • Communicates issues/concerns to leadership that may require quality monitoring.
  • Offers suggestions and solutions that may improve systems and care.
  • Keeps updated on performance improvement projects.

Safety
  • Practices in accordance with established standards of care for the safety of the patient, self, and co-workers.
  • Identifies and reports basic safety issues or problems (i.e. spills) and takes action whenever appropriate.
  • Identifies and reports errors/potential errors according to policy.
  • Uses equipment as trained and according to organizational policy.
  • Identifies malfunctioning equipment, removes from use, and reports according to policy.
  • Adheres to all infection control policies.
  • Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment).

IV Qualifications
  • 7 years of food service experience with at least two years in a supervisory capacity, preferred
  • ServSafe Certification
  • Basic computer skills required to access emails and other online resources.
  • Must be a professional, proactive, collaborative, conscientious, and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition, and be able to adapt to changing priorities and display good, sound judgment with a sense of humor.
  • Superb organizational skills. Must be creative and proactive yet disciplined, discriminating, and able to streamline work volume in order to maintain bottom-line efforts in the midst of multi-tasking and daily re-prioritizing. Must have the ability to innovate, think strategically and conceptually, manage multiple projects simultaneously, and handle even difficult situations.

Schedule :
M, T, W, S, S 10 am-7 pm
Remote Type:
On-site
Salary Range:
$23.68 - $33.16

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