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Culinary Student Internship Jobs (NOW HIRING)

Land O'Lakes

Culinary Center Intern

Arden Hills, MN · On-site

$24/hr

This internship offers hands-on experience, mentorship, and exposure to cross-functional ... This program is ideal for students eager to apply their culinary knowledge in a collaborative, fast ...

SoLa Impact

Part-Time Line Cook

Los Angeles, CA · On-site

$17 - $21.25/hr

Serve as a positive role model for culinary students participating in hands-on workforce training ... Experience working alongside students, interns, or trainees is a plus. * Current California Food ...

SoLa Impact

Part-Time Line Cook

Los Angeles, CA · On-site

$17 - $21.25/hr

Serve as a positive role model for culinary students participating in hands-on workforce training ... Experience working alongside students, interns, or trainees is a plus. * Current California Food ...

SoLa Impact

Part-Time Line Cook

Los Angeles, CA · On-site

$17 - $21.25/hr

Serve as a positive role model for culinary students participating in hands-on workforce training ... Experience working alongside students, interns, or trainees is a plus. * Current California Food ...

Folia Materials

Culinary Science Intern

Waltham, MA · On-site

$16.25 - $21.50/hr

The Role Folia Materials is looking for creative, detail-oriented Culinary Science Interns - one ... Student or recent graduate in culinary science, culinology, food science + culinary arts, or ...

Folia Materials

Culinary Science Intern

Waltham, MA · On-site

$16.25 - $21.50/hr

The Role Folia Materials is looking for creative, detail-oriented Culinary Science Interns - one ... Student or recent graduate in culinary science, culinology, food science + culinary arts, or ...

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Culinary Student Internship information

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How much do culinary student internship jobs pay per hour?

As of Sep 12, 2026, the average hourly pay for culinary student internship in the United States is $18.84, according to ZipRecruiter salary data. Most workers in this role earn between $14.42 and $19.47 per hour, depending on experience, location, and employer.

What is a culinary student internship?

A culinary student internship is a hands-on training experience where culinary students work in professional kitchens, restaurants, or other food service establishments to gain practical skills and industry knowledge. Internships are typically part of a culinary arts program and allow students to apply what they've learned in the classroom to real-world settings. These internships can vary in length and focus, but they generally help students build their resumes, network with industry professionals, and prepare for future culinary careers. Some internships may also offer academic credit or lead to job opportunities after graduation.

What types of hands-on experiences can I expect during a culinary student internship?

As a Culinary Student Intern, you can expect to gain hands-on experience in various kitchen stations, such as prep work, cooking, plating, and sometimes even dessert or pastry preparation. Interns often rotate through different roles to understand the flow of a professional kitchen and familiarize themselves with a range of equipment and techniques. You may assist with inventory, learn about food safety standards, and participate in team meetings or menu planning sessions. This exposure is designed to help you build practical skills, confidence, and a deeper understanding of kitchen dynamics, setting a strong foundation for your culinary career.

What are the key skills and qualifications needed to thrive as a culinary student intern, and why are they important?

To thrive as a Culinary Student Intern, you need basic culinary knowledge, food safety awareness, and the ability to follow recipes and instructions, typically gained through a culinary arts program or coursework. Familiarity with kitchen equipment, food handling protocols, and systems like HACCP is often expected. Strong teamwork, willingness to learn, attention to detail, and time management are critical soft skills in this role. These skills ensure safe, efficient kitchen operations and provide a solid foundation for professional growth in the culinary industry.

What is the difference between Culinary Student Internship vs Culinary Apprentice?

AspectCulinary Student InternshipCulinary Apprentice
Required CredentialsEnrolled in culinary school or related programTypically no formal credentials, on-the-job training
Work EnvironmentKitchen settings, often educational or training-focusedHands-on kitchen work, under supervision
Employer & Industry UsageUsed by culinary schools, restaurants for trainingCommon in culinary traditions, apprenticeship programs
Search & Comparison IntentLearning opportunities, training programsSkill development, mentorship in kitchens

In summary, a Culinary Student Internship is typically a structured program for students enrolled in culinary schools, focusing on gaining educational experience. A Culinary Apprentice, on the other hand, is usually an individual learning through hands-on work in a kitchen, often under a mentor, with less formal education requirements.

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

Culinary Student Internship jobs near you
Infographic showing various Culinary Student Internship job openings in the United States as of September 2026, with employment types broken down into 1% Internship, 1% As Needed, 48% Full Time, 47% Part Time, 1% Temporary, and 2% Contract. Highlights an 83% Physical, 1% Hybrid, and 16% Remote job distribution, with an average salary of $39,193 per year, or $18.8 per hour.

CTE Family and Consumer Sciences Education - Foods and Nutrition/Culinary Arts - Valid NC Licensure

Asheville, NC • On-site

Asheville City Schools
501 - 1,000 employees
Learn more about Asheville City Schoolsexternal

Full-time

Posted 18 days ago

Job description

Position Type:
Career & Technology Education/Family/Consumer Science
Date Posted:
8/25/2026
Location:
Asheville High School
Date Available:
when filled
Closing Date:
Until Filled
ASHEVILLE CITY SCHOOLS JOB DESCRIPTION
Program Area: Family and Consumer Sciences Education - Foods and Nutrition/Culinary Arts
NCDPI License Area: 716
Location: CTE (Career and Technical Education Department), Asheville High School
Reports To: Principal and/or Director of Career and Technical Education
Employment Status: Full-Time, 10-Month
Contact: Ivry.Cheeks@acsgmail.net
Position Summary
The CTE Foods and Culinary Arts Teacher plans, delivers, and assesses a rigorous, hands-on instructional program aligned with North Carolina Department of Public Instruction (NCDPI) CTE Essential Standards. The teacher prepares students for postsecondary education, industry credentials, employment, and careers in culinary arts, food service, hospitality, nutrition, and related fields.
The teacher maintains a safe, professional culinary laboratory and integrates classroom instruction, laboratory experiences, career exploration, work-based learning, employability skills, and industry practices.
Essential Duties and Responsibilities
  • Plan and deliver standards-based instruction aligned with NCDPI CTE Essential Standards and course competencies.
  • Teach Foods, Nutrition, Culinary Arts, and related FCS courses as assigned.
  • Provide hands-on instruction in food preparation, nutrition, baking, menu planning, food presentation, food safety, sanitation, kitchen management, customer service, and related culinary skills.
  • Integrate academic content, technology, problem-solving, and employability skills into instruction.
  • Differentiate instruction and assess student progress using appropriate formative and summative assessments.
  • Maintain accurate student records, grades, attendance, competencies, credentials, inventory, and other required documentation.
  • Maintain a clean, safe, organized, and industry-appropriate culinary laboratory.
  • Teach and enforce food safety, sanitation, personal hygiene, equipment use, and workplace safety procedures.
  • Manage food, equipment, supplies, inventory, and laboratory resources.
  • Prepare students for applicable industry-recognized credentials and career opportunities.
  • Establish partnerships with restaurants, hotels, food-service organizations, culinary professionals, post-secondary institutions, and other industry partners.
  • Provide or facilitate career exploration, internships, job shadowing, work-based learning, and other authentic career experiences.
  • Support and participate in Family, Career and Community Leaders of America (FCCLA) and related student leadership and competitive activities.
  • Collaborate with administrators, counselors, CTE staff, special education personnel, families, and community and business partners.
  • Participate in required professional development, PLCs, staff meetings, curriculum development, and CTE initiatives.
  • Maintain required
  • + licensure, certifications, and professional credentials.
  • Perform other duties as assigned.

Minimum Qualifications
Applicants must meet applicable NCDPI License Area 716 - Family and Consumer Sciences Education Foods and Nutrition/Culinary Arts licensure requirements.
Candidates must meet NCDPI requirements for education and related work experience through an approved licensure pathway.
Required Certification:
  • ANSI-CFP Accredited Food Protection Manager Certification prior to teaching.
  • Appropriate NCDPI CTE licensure or eligibility for an applicable provisional/restricted licensure pathway.

Preferred Qualifications
  • Culinary arts, food service, hospitality, nutrition, or related industry experience.
  • Experience in a commercial kitchen, restaurant, catering, hotel, or food-service operation.
  • Teaching, training, or youth-development experience.
  • Experience with FCCLA, work-based learning, or business/industry partnerships.
  • Additional industry certifications related to culinary arts or food service.

Knowledge, Skills, and Abilities
  • Knowledge of culinary arts, food preparation, nutrition, food safety, sanitation, and kitchen management.
  • Ability to safely operate and demonstrate commercial and instructional kitchen equipment.
  • Strong classroom and laboratory management skills.
  • Ability to provide engaging, hands-on instruction and differentiate learning.
  • Ability to connect instruction to careers, industry standards, credentials, and post-secondary opportunities.
  • Strong communication, organization, collaboration, and interpersonal skills.
  • Ability to establish positive relationships with students, families, colleagues, and business and community partners.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS
Physical Requirements
Must be physically able to sit, stand, walk, bend, stoop, and move throughout the classroom and culinary laboratory. Must be able to demonstrate culinary procedures, operate kitchen equipment, and lift and carry supplies or equipment weighing up to 10 pounds. Physical demand requirements are consistent with Light Work.
Data Conception
Requires the ability to compare and judge readily observable characteristics of data, people, or things and assess student performance, culinary processes, food products, equipment, and laboratory procedures.
Interpersonal Communication
Requires the ability to effectively communicate information, instructions, assignments, and directions to students, staff, families, administrators, and business and industry partners.
Language Ability
Requires the ability to read and comprehend instructional materials, recipes, safety procedures, equipment manuals, policies, forms, and other work-related documents. Requires the ability to prepare lesson plans, records, requisitions, reports, and other documents.
Intelligence
Requires the ability to apply common-sense understanding, follow written and oral instructions, solve problems, exercise sound judgment, and respond appropriately to classroom and laboratory situations.
Verbal Aptitude
Requires the ability to communicate effectively in Standard English, explain procedures, demonstrate culinary techniques, and provide clear oral and written instructions.
Numerical Aptitude
Requires the ability to perform basic mathematical operations and apply mathematical concepts to recipe measurements, serving sizes, food costs, inventory, budgeting, and recipe conversions.
Motor Coordination
Requires the ability to coordinate hands and eyes when demonstrating culinary techniques, preparing food, operating equipment, handling utensils, measuring ingredients, and completing computer-based tasks.
Interpersonal Temperament
Requires the ability to work effectively with students, staff, families, administrators, and community partners. Must demonstrate patience, professionalism, flexibility, and the ability to perform effectively under varying levels of stress.
Equipment Operation
Requires the ability to safely operate and demonstrate commercial and instructional culinary equipment and to teach students proper equipment use, safety, sanitation, and maintenance procedures.
Work Environment
Work is performed in a classroom and culinary laboratory and may involve prolonged standing, walking, bending, lifting, and exposure to heat, sharp culinary tools, food products, cleaning materials, and kitchen equipment. The teacher is responsible for maintaining a safe, sanitary, and professional instructional environment.

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