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How much do culinary internship jobs pay per hour?

As of Sep 6, 2026, the average hourly pay for culinary internship in Nevada is $17.62, according to ZipRecruiter salary data. Most workers in this role earn between $14.66 and $19.57 per hour, depending on experience, location, and employer.

What is a culinary internship?

A Culinary Internship is a hands-on learning experience that allows aspiring chefs to gain practical kitchen skills in a professional setting. Interns work under the supervision of experienced chefs, assisting with food preparation, cooking techniques, and kitchen operations. This opportunity helps develop culinary expertise, improve time management, and understand restaurant workflows. Internships can take place in restaurants, hotels, or catering companies and often serve as a stepping stone to a full-time culinary career.

What do I do during a culinary internship?

As a Culinary Intern, you can expect to assist with food preparation tasks such as chopping ingredients, assembling dishes, and maintaining kitchen cleanliness. You may also learn from experienced chefs by observing and gradually participating in cooking processes, plating, and inventory management. Interns often rotate through different stations to gain exposure to various aspects of kitchen operations. This hands-on experience is designed to help you develop technical skills while supporting the team and understanding the workflow of a professional kitchen.

What skills and qualifications are needed for a culinary internship?

To thrive as a Culinary Intern, you need a basic understanding of food preparation, kitchen safety, and a genuine passion for cooking, often supported by culinary coursework or equivalent experience. Familiarity with commercial kitchen equipment, food handling certifications, and recipe management systems is highly beneficial. Excellent communication, teamwork, and a willingness to learn are soft skills that distinguish top candidates. These abilities help interns adapt quickly, support the kitchen staff, and gain the most from hands-on training in a fast-paced culinary environment.

What does a culinary internship do?

A culinary internship provides hands-on experience in a professional kitchen, allowing interns to learn cooking techniques, food preparation, and kitchen operations. Interns often assist chefs, gain skills in food safety, and may earn certifications such as ServSafe during the program.

What are the most commonly searched types of Culinary jobs in Nevada?

The most popular types of Culinary jobs in Nevada are:

What are popular job titles related to Culinary Internship jobs in Nevada?

For Culinary Internship jobs in Nevada, the most frequently searched job titles are:

What job categories do people searching Culinary Internship jobs in Nevada look for?

The top searched job categories for Culinary Internship jobs in Nevada are:

What cities in Nevada are hiring for Culinary Internship jobs?

Cities in Nevada with the most Culinary Internship job openings:

Culinary Internship jobs near you
Infographic showing various Culinary Internship job openings in Nevada as of August 2026, with employment types broken down into 23% Internship, 60% Full Time, 13% Part Time, 2% Temporary, and 2% Summer. Highlights an 100% In-person job distribution, with an average salary of $36,654 per year, or $17.6 per hour.

Prep Cook (FT) - Kumi Restaurant

SBE Restaurant Group LLC

Las Vegas, NV • On-site

$22.25/hr

Full-time

Re-posted 24 days ago

Job description

About sbe

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY.

A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY

Katsuya is truly a feast for the senses. With specialty cocktails, unique rolls, and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors for the American palate. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. Katsuya analyzed the eating habits of the American public and stepped outside of what is considered traditional Japanese cuisine, mixing it with California-style cuisine. This innovation ignited a new sushi trend that spread like wildfire throughout the industry.


Role Overview

The Prep Cook is responsible for preparing food, processing customer orders, producing meals, and cleaning their workspace throughout the day to follow health and safety guidelines. The Prep Cook must follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal.

Essential Responsibilities

  • Prepare ingredients then cook and assemble dishes as indicated by restaurant recipes.
  • Perform portion control to minimize waste.
  • Ensure that all dishes are prepared within restaurant ticket time guidelines to ensure customer satisfaction.
  • Set up stations according to restaurant protocol and schematics.
  • Restock items as needed throughout the shift.
  • Maintain a clean work area to include kitchen equipment, tables, and shelving.
  • Ensure product being cooked is fresh and ingredients are to standard.
  • Follows daily opening and closing duties set by Kitchen Manager.
  • Perform additional tasks as assigned by Kitchen Manager.
  • Must be a highly organized individual with the ability to handle numerous tasks at a time
  • Ability to work in a fast-paced, high-pressure environment
  • Has excellent verbal and written communication skills
  • Maintains a "sense of urgency" attitude for the completion of responsibilities/tasks

Desired Qualifications

  • Prefer a minimum of one (1) years experience in a contemporary dining restaurant
  • Must be at least 18 years of age or older

Physical Requirements

  • Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue.
  • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
  • Must be able to lift and carry 25-50 pounds.
  • Must be able to work inside and outside at all times of the year as needed, based upon business volumes.

Work Authorization

Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age.

Education / Experience / Credentials

Minimum of two (2) years relevant experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Affirmative Action / EEO Statement

We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations.

Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.