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Culinary Intern Jobs in Athens, GA (NOW HIRING)

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Culinary Intern information

See Athens, GA salary details

$6

$13

$21

How much do culinary intern jobs pay per hour?

As of Sep 7, 2026, the average hourly pay for culinary intern in Athens, GA is $13.18, according to ZipRecruiter salary data. Most workers in this role earn between $11.19 and $14.70 per hour, depending on experience, location, and employer.

What is a culinary intern?

Culinary interns are individuals, often students or recent graduates, who work temporarily in kitchens or food service establishments to gain hands-on experience in the culinary field. They assist chefs and kitchen staff with food preparation, cooking, plating, and kitchen organization while learning industry standards and techniques. The internship provides practical training that complements their formal education and helps them build professional skills necessary for a career in the culinary arts.

What does a culinary intern do?

As a Culinary Intern, you can expect to assist with food preparation, plating, and station setup under the supervision of experienced chefs. Daily responsibilities often include measuring ingredients, prepping produce, maintaining kitchen cleanliness, and occasionally participating in menu planning or special events. Interns frequently rotate through different kitchen stations to gain hands-on experience with various cuisines and cooking techniques. Collaboration with kitchen staff is essential, as you’ll learn through observation, teamwork, and direct feedback. This role offers valuable exposure to the fast-paced environment of a professional kitchen and helps build foundational skills for a career in the culinary arts.

What are the key skills and qualifications needed to thrive as a culinary intern?

To thrive as a Culinary Intern, you need basic culinary knowledge, knife skills, and a food handler's certification or equivalent culinary coursework. Familiarity with commercial kitchen equipment, food safety protocols, and recipe management systems is typically expected. Attention to detail, strong work ethic, willingness to learn, and teamwork are standout soft skills in this role. These skills ensure you can contribute to kitchen operations effectively, maintain safety and quality standards, and grow professionally in a fast-paced culinary environment.

What is the difference between Culinary Intern vs Line Cook?

AspectCulinary InternLine Cook
CredentialsOften enrolled in culinary programs or recent graduatesExperience in kitchens, culinary training preferred
Work EnvironmentLearning-focused, supervised, entry-levelFast-paced, operational kitchen setting
Employer UsageHotels, restaurants, culinary schoolsRestaurants, hotels, catering services
Search IntentEntry-level culinary training, internshipsKitchen work, cooking positions

The main difference is that a Culinary Intern is typically a student or recent graduate gaining hands-on experience under supervision, while a Line Cook is an experienced kitchen professional responsible for preparing dishes in a busy restaurant environment.

Does Chick-fil-A have a culinary intern program?

Chick-fil-A offers internship programs that may include culinary or hospitality-related roles, providing hands-on experience in food preparation, customer service, and restaurant operations. These internships typically require a focus on teamwork, communication skills, and a willingness to learn about the food service industry.

What are the most commonly searched types of Culinary jobs in Athens, GA?

The most popular types of Culinary jobs in Athens, GA are:

What cities near Athens, GA are hiring for Culinary Intern jobs?

Cities near Athens, GA with the most Culinary Intern job openings:

Culinary Intern jobs near you

Intern - Culinary and Baking/Pastry

Reynolds Lake Oconee

Greensboro, GA • On-site

$15/hr

Full-time

Re-posted 3 days ago

Job description

This is a paid internship with housing available. The main objective of the trainee is to fully understand the day-to-day operations of the Culinary Department and understand the way the department is managed. The trainee will obtain an overall view of the organization and have an insight about how departments relate to each other. In addition, the trainee would learn new skills and technologies by exposure to standards of culinary execution and management styles that differ significantly from those in the standard resort/restaurant environment.
As a Culinary Intern, the trainee will be exposed to the following areas:
  • Line Kitchen Culinary Operations (including restaurant and banquet)
  • Garde Manger
  • Baking and Pastry
  • Stewarding

In each of these areas the trainee will develop the following skills and knowledge:
Stewarding:
  • Orientation to Clubhouse facilities and kitchens
  • Operation of dish machine (proper rinse, ware washing, temperatures, cleaning, setup and breakdown of equipment)
  • Sanitation Standards-Serve safe certification course
  • Pot Station set up

In Banquets, the trainee will gain an unique set of skills, for planning and executing large-scale banquet events. The responsibilities, skills, and knowledge obtained will include:
  • Preparing and coordination with service staff
  • "Off-site" catering functions
  • Working "action" stations
  • Organization of plate up and execution

Receiving & Storage of Food Products
  • Standards of product inspection
  • Rotation, storage and placement of products
  • Invoice review and process
  • Refrigerator and freezer standards (Temperatures, cleanliness and organizations)

Menu Preparation for Ala Cart Restaurants and Banquets
  • Mise in place for stations
  • Sauce and garnish preparation
  • Assist on the Line and Banquets when needed

As an intern for Breakfast, Lunch, and Dinner, the trainee will be responsible for the set-up, operation of, breakdown, and clean-up of his/her assigned station. Stations, and the responsibilities, skills and knowledge developed there, may include:
The trainee will further be able to develop skills in taking daily inventory and ordering from the par/production sheets. In desserts, the trainee will prepare and display the nightly dessert items, both warm and cold, as well as practice buffet presentation and displays.
Throughout the program the trainee's immediate supervisor will serve as a mentor and instructor, coaching and guiding the trainee to develop his/her chef de cuisine and executive chef skills further. The trainee will develop an in-depth understanding of the operation of a Culinary Department in a resort/country club environment.
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Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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