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Culinary Student Internship Jobs (NOW HIRING)

Whitko Community Schools

Culinary Arts Teacher

IN · On-site

Student performance will be evaluated through tests, assignments, and projects. Provide ... or internship program. Note: All occupational experience must be verified by submitting letters ...

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Culinary Student Internship information

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How much do culinary student internship jobs pay per hour?

As of Jul 7, 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.

How much money do culinary students make?

Culinary students typically do not earn a full salary during internships, but they may receive stipends or hourly wages ranging from minimum wage to $15 per hour, depending on the program and location. These internships provide hands-on experience in kitchens, often requiring evening or weekend hours, and may lead to paid positions after completion.

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 does a culinary intern do?

A culinary intern assists chefs and kitchen staff with food preparation, cooking, and cleaning tasks in a professional kitchen. They gain hands-on experience with cooking techniques, kitchen operations, and food safety standards while supporting daily restaurant or culinary program activities.

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.

Can I join culinary school with no experience?

Culinary student internships are often open to individuals with little or no prior experience, as they are designed to provide training and skill development. Basic knowledge of kitchen safety, hygiene, and a strong interest in cooking can help applicants succeed, but formal experience is not always required to start an internship program.

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.

Does Chick-fil-A have an internship program?

Chick-fil-A offers internship programs for students interested in hospitality, management, and restaurant operations. These internships typically provide hands-on experience in customer service, teamwork, and leadership development during the summer or semester schedules.
More about Culinary Student Internship jobs
What cities are hiring for Culinary Student Internship jobs? Cities with the most Culinary Student Internship job openings:
What states have the most Culinary Student Internship jobs? States with the most job openings for Culinary Student Internship jobs include:
What job categories do people searching Culinary Student Internship jobs look for? The top searched job categories for Culinary Student Internship jobs are:
Culinary Student Internship jobs near you
Infographic showing various Culinary Student Internship job openings in the United States as of July 2026, with employment types broken down into 75% Full Time, 24% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $39,193 per year, or $18.8 per hour.
Director, Culinary Arts - 12 Month (Term)

Director, Culinary Arts - 12 Month (Term)

Nashville State Community College

Nashville, TN

Full-time, Part-time

Posted 21 days ago

Job description


Director, Culinary Arts - 12 Month (Term)
Title: Director, Culinary Arts - 12 Month (Term)
POSITION SUMMARY
The Director of Culinary Arts is a 12-month faculty position that, in collaboration with the Dean and Campus Director, provides the vision and leadership required to realize the mission of the CULA program. Primary administrative responsibilities include program development/management, budget development/management, purchasing of supplies and materials, maintaining programmatic accreditation/external partnerships and providing operational supervision to full and part time faculty and staff in the department. Instructional responsibilities require a strong culinary and hospitality services skill set and the ability to teach students effectively in an instructional environment.
ESSENTIAL JOB FUNCTIONS/JOB DUTIES AND RESPONSIBILITIES
Develops, evaluates, and continually improves academic courses and programs, working in collaboration with faculty, that are consistent with the College mission and strategic plan. Provides leadership to program curriculum development/revision including ensuring establishment of effective student learning outcomes and related assessment methods. Provides regular assessment and analysis of assessment to create institutional effectiveness and program specific goals for the improvement of student success on course learning outcomes. Works with faculty and staff to create a collegial, productive, and professional work environment. Ensures that instructional programs meet accreditation guidelines and standards and prepares and submits required accreditation reports while overseeing accreditation site visits. Participates in the college's hiring process for full and part time faculty; providing orientation to new faculty on program policies and procedures, equipment, and course management.
Assists in the development and compilation of class schedules and teaching/classroom assignments. Supervises the establishment and maintenance of effective program advisory committees. Develops and recommends teaching assignments for program faculty to the Dean/Campus Director. Supports students through the academic program promoting retention and graduation through advising. Participates in the resolution of student complaints in accordance with college policy. Contributes to the development, implementation and oversight of departmental budgets through tracking inventory, purchases, and providing estimates of future costs. Participates in the management and support of instructional spaces (i.e. technology needs, inventory control, etc.). Supports the Workforce Division to help meet Culinary Arts employer/industry needs such as short-term and customized training programs. Identifies and promotes professional development opportunities for faculty to ensure continued accreditation standards, program relevancy, and excellent teaching. Participates in the establishment and coordination of work-based learning sites for apprenticeships and internships.
Coordinates outreach and develops/maintains relationships with industry-related personnel and employers; participates in professional organizations promoting advancement of the profession and cultivates community relationships in conjunction with the NSCC foundation for in kind donations. Participates in professional development opportunities to advance their own teaching and leadership skills and strategies. Teaches courses in culinary arts, apprenticeships, and internships. Establishes, expands, and supports dual enrollment courses in high school in conjunction with our dual enrollment coordinator. Provides an oversight and management of the kitchen/dining room functions to include: safety, equipment maintenance, upgrades and acquisition; equipment training, culinary arts student handbook policies and procedures. Maintains appropriate records related to budget, equipment, maintenance, facilities, and safety. Assists and participates in local events related to student recruitment and any other activities related to the Culinary Arts program and community outreach.
REQUIRED QUALIFICATIONS
Associate degree in Culinary Arts with at least three years' industry experience
Certification as a Certified Food Protection Professional or ServSafe Manager Certification
Certification by the American Culinary Federation (ACF) as an Executive Chef (CEC) or
Certification by the American Culinary Federation (ACF) as a Sous Chef (CSC) or
Certification by the American Culinary Federation (ACF) as a Certified Pastry Chef (CPC) or
Certification by the American Culinary Federation (ACF) as a Chef de Cuisine (CCC) or
Certification by the American Culinary Federation (ACF) as a Certified Working Pastry Chef (CWPC) or
Certification by the American Culinary Federation (ACF) as a Certified Culinary Education (CCE)
PREFERRED QUALIFICATIONS
Bachelor's or Master's degree in any field in addition to the Associate degree in Culinary Arts
Familiarity with accreditation processes and reporting
Administrative/supervisory experience in higher education
Teaching experience at the college level
KNOWLEDGE, SKILLS AND ABILITIES
Ability to teach effectively. Ability to advise post-secondary students of all ages. Ability to lead others to improve student success. Ability to establish and maintain productive relationships with faculty and industry representatives. Knowledge of leading-edge technology and its applications in higher education. Ability to speak and write in English. Ability to lift up to 100 lbs.
Open Until Filled: Yes
Position Availability: This full-time faculty position will be available beginning August 1, 2026.
Rate of Pay: $58,800.00 - $73,500.00 depending on experience
Special Instructions to Applicants: Unofficial transcripts are acceptable for the application process. Official transcripts are required upon hire. Applicants may be subject to a background check.
To apply, visit https://careers.tbr.edu/jobs/director-culinary-arts-12-month-term-nashville-tennessee-united-states
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