ZipRecruiter

Log In

1

Internship Food Systems Management Jobs (NOW HIRING)

previous pagenext page

Showing results 21-40

All JobsFood Systems Management JobsInternship Food Systems Management Jobs

Internship Food Systems Management information

See salary details

$8

$15

$21

How much do internship food systems management jobs pay per hour?

As of Aug 16, 2026, the average hourly pay for internship food systems management in the United States is $15.54, according to ZipRecruiter salary data. Most workers in this role earn between $12.50 and $17.55 per hour, depending on experience, location, and employer.

What is an internship in food systems management?

An Internship in Food Systems Management is a temporary, supervised practical experience designed to give students or recent graduates hands-on exposure to managing various aspects of food systems. This may include learning about food production, distribution, safety, sustainability, and policy. Interns often work with organizations such as food service companies, non-profits, or government agencies to gain insights into the operational and strategic challenges of the food industry. The goal is to develop skills and knowledge that can lead to a career in food systems management or related fields.

What types of projects or tasks can I expect to work on during an internship in food systems management?

As an intern in Food Systems Management, you can expect to be involved in a variety of hands-on projects such as analyzing supply chain processes, assisting with food safety audits, supporting sustainability initiatives, and helping to coordinate with vendors and suppliers. You may also participate in data collection and reporting, implement process improvements, and collaborate with cross-functional teams like procurement, quality assurance, and logistics. These experiences will help you develop a broad understanding of how different components of the food system interact and prepare you for a wide range of roles in the field.

What are the key skills and qualifications needed to thrive as an internship in food systems management, and why are they important?

To thrive as an Internship Food Systems Management, you need a background in nutrition, dietetics, or hospitality management, often obtained through relevant coursework or degree programs. Familiarity with food safety protocols, inventory management systems, and software like Microsoft Excel is commonly required. Strong organizational skills, attention to detail, and effective communication help interns collaborate with teams and manage multiple tasks. These skills ensure efficient food service operations, compliance with regulations, and a positive learning experience during the internship.

What is the difference between Internship Food Systems Management vs Food Service Management?

AspectInternship Food Systems ManagementFood Service Management
CredentialsTypically pursuing or recent graduate in food systems, nutrition, or related fieldsOften requires experience in food service, hospitality, or related certifications
Work EnvironmentEducational settings, food production facilities, or research projectsRestaurants, cafeterias, catering services, or hospitality venues
Employer & Industry UsageEducational institutions, government agencies, food research organizationsPrivate restaurants, hotels, catering companies, institutional food services

Internship Food Systems Management focuses on learning about food production, sustainability, and systems analysis, often in educational or research settings. Food Service Management emphasizes overseeing daily operations in food service establishments. While both roles involve food industry knowledge, internships are more educational, whereas food service management involves operational leadership.

What can I do with an Internship Food Systems Management degree?

An Internship in Food Systems Management prepares individuals for roles such as food service manager, supply chain coordinator, or sustainability analyst. It develops skills in logistics, food safety, and environmental practices, often leading to careers in food production, distribution, or policy development.

What cities are hiring for Internship Food Systems Management jobs?

Cities with the most Internship Food Systems Management job openings:

What are the most commonly searched types of Food Systems Management jobs?

The most popular types of Food Systems Management jobs are:

What states have the most Internship Food Systems Management jobs?

States with the most job openings for Internship Food Systems Management jobs include:

Internship Food Systems Management jobs near you

Intro to Food Systems Adjunct

Culinary Institute of America

Saint Helena, CA • On-site

$2.7K/wk

Part-time

Re-posted 18 days ago

Job description

The hiring rate for these courses are as follows: Base rate is $2,478; rate with Master’s Degree is $2,726; rate with Master’s Degree and two (2) years of college-level teaching experience is $2,974.  Hiring offers will be determined based on the final candidate’s education and relevant experience.  The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process. 

Please apply to learn more about the benefits of working for the CIA.

 

POSITION SUMMARY 

Culinary Institute of America Adjunct Faculty members are responsible for teaching students a high standard of professionalism.  The responsibilities of Adjunct Faculty include but are not limited to teaching and evaluating students.  Adjunct Faculty members also maintain office hours, assist students who are having difficulty with studies, and honor college policies.   

APFS-110: Introduction to Food Systems - 1.5 Credits

This course will help students to understand the connections between the kitchen and the rest of the world. It will provide them with the tools needed to select and source high quality, sustainable ingredients, and inspire them to explore and understand our food system. The focus will be on contemporary methods of food production, distribution, processing, marketing, purchasing, preparation, and waste management. These components will be examined from an environmental perspective with the objective of understanding the resource-intensive nature of the current food system and its impact on social, economic, and environmental sustainability. Particular emphasis will be placed on the contributions of restaurants to the climate crisis and their potential role in ameliorating its causes. It is hoped that through the experience of this course, students will contribute to food sustainability by practicing the responsible sourcing of ingredients.

 ESSENTIAL RESPONSIBILITIES 

  • Prepares daily lesson plans for classes and teaches classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the Institute. 
  • Works individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies. 
  • Provides regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria; files course grades consistently and without prejudice. 
  • Evaluates and document student performance using established methods and criteria. 
  • Submits course grades promptly within the timeframe specified by College policy. 
  • Compiles and presents instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines and class schedules as assigned. 
  • Utilizes the established syllabus and textbook(s) for the course being taught. 
  • Maintains record of student attendance, student progress, and grade distributions.
  • Maintains discipline and order during instructional activities. 
  • Enforces sanitation principles (appropriate to teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies). 
  • Supports the mission and policies of the Institute as well as the overall strategic direction of the Education department. 
  • Assumes responsibility for equipment and facilities of the classroom. 
  • Any and all other duties as assigned. 

          REQUIRED QUALIFICATIONS 

          Education:  

          • Bachelor's Degree.

          Experience:  

          • Minimum of one (1) year of teaching experience.  
          • Minimum of one (1) to three (3) years of work experience in the related topic area. 

            PREFERRED QUALIFICATIONS 

            • Master’s Degree in related field for Food Safety. 
            • PhD in related field. 
            • One (1) year college level teaching experience. 
            • Experience with Moodle preferred. 

            REQUIRED SKILLS 

            • Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously. 
            • Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion. 
            • Excellent written, verbal communication, and presentation skills required.  
            • Strong computer experience, which must include abilities to work effectively with  MS Office suite products, i.e. Word, Excel, PowerPoint.  
            • Strong customer service skills. 
            • Exceptional organizational skills. 
            • Ability to work independently or in a team environment and maintain collaborative relationships with all members of faculty and administration. 
            • Must have an excellent and welcoming presence in front of guests and employees.  Moderate to strong presentation skills are required. 

             WORKING CONDITIONS  

            • Must be available to work the assigned course schedule. 
            • Must be available to work nights and weekends as required due to business needs. 
            • Regular work requires a great deal of sitting and standing for extended periods. 
            • Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day.   

            Apply