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Internship Menu Development Jobs in Florida (NOW HIRING)

TB ISLE RESORT LP

Bourbon Steak Executive Chef

Aventura, FL · On-site

$68.40K - $94.20K/yr

... profit through development of menu items and culinary under the company standards. Works to ... Desire to teach and mentor both the Associates and culinary interns/externs. * Ensures associates ...

imgacademy

Performance Dietitian

Bradenton, FL

Deliver Athletic and Personal Development Classes in Nutrition during both the Academy year and for ... Experience building menu and catering needs for athletes to maximize athletic performance.

TB ISLE RESORT LP

Bourbon Steak Executive Chef

Aventura, FL

$68.40K - $94.20K/yr

... profit through development of menu items and culinary under the company standards. Works to ... Desire to teach and mentor both the Associates and culinary interns/externs. * Ensures associates ...

Sysco

Sales Consultant

Tampa, FL · On-site

... development opportunities? Join Sysco's World Class Sales Team and explore all the benefits and ... sales quotes and menu suggestions, and filing reports. * Other duties may be assigned.

New

Sysco

Sales Consultant - Leesburg

Ocoee, FL

... development opportunities? Join Sysco's World Class Sales Team and explore all the benefits and ... sales quotes and menu suggestions, and filing reports. * Other duties may be assigned.

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Internship Menu Development information

What are the key skills and qualifications needed to thrive as an Internship Menu Development professional, and why are they important?

To excel in an Internship Menu Development role, you need a foundational understanding of culinary techniques, nutrition, and menu planning, often supported by coursework or experience in hospitality or culinary arts. Familiarity with kitchen management systems, recipe costing tools, and food safety certifications like ServSafe is typically advantageous. Creativity, attention to detail, and strong collaboration skills help interns contribute fresh ideas and work effectively with culinary teams. These skills ensure the creation of appealing, cost-effective menus that meet both customer preferences and business goals.

What are some typical responsibilities for an intern in menu development, and how do they contribute to the overall success of the culinary team?

As an intern in menu development, you can expect to assist with researching food trends, testing recipes, and gathering feedback on new dishes. You'll likely help with documenting ingredient lists, cost analysis, and portion sizing to ensure each menu item is both appealing and viable for the business. Collaboration is key—you’ll work closely with chefs, nutritionists, and sometimes marketing teams to refine menu concepts and support seasonal updates. This hands-on exposure provides valuable insight into the creative and operational aspects of culinary innovation, preparing you for future roles in food service or product development.

What are Internship Menu Development positions?

Internship Menu Development positions are opportunities for students or recent graduates to gain hands-on experience in creating and planning menus within the food and beverage industry. Interns in this role typically work alongside chefs, nutritionists, or food service managers to research food trends, test recipes, and design menu offerings that align with customer preferences and business goals. These internships help participants develop skills in culinary arts, nutrition, and menu engineering, while also providing insight into the operational aspects of restaurants or food service establishments.

What is the difference between Internship Menu Development vs Menu Development Specialist?

AspectInternship Menu DevelopmentMenu Development Specialist
CredentialsTypically pursuing or recent graduate, no formal certification requiredRelevant culinary or food service certifications often preferred
Work EnvironmentInternship setting, often in restaurants, hotels, or catering companiesFull-time professional environment in food service or hospitality industry
ResponsibilitiesAssisting in menu planning, research, and basic development tasksDesigning, testing, and refining menus for restaurants or food brands

Internship Menu Development is an entry-level, learning-focused role for students or recent graduates, while Menu Development Specialist is a professional position requiring experience and expertise in creating and optimizing menus for food establishments.

What are the most commonly searched types of Menu Development jobs in Florida? The most popular types of Menu Development jobs in Florida are:
What are popular job titles related to Internship Menu Development jobs in Florida? For Internship Menu Development jobs in Florida, the most frequently searched job titles are:
What job categories do people searching Internship Menu Development jobs in Florida look for? The top searched job categories for Internship Menu Development jobs in Florida are:
What cities in Florida are hiring for Internship Menu Development jobs? Cities in Florida with the most Internship Menu Development job openings:
Internship Menu Development jobs near you

Bourbon Steak Executive Chef

TB ISLE RESORT LP

Aventura, FL • On-site

$68.40K - $94.20K/yr

Other

Posted 6 days ago

Job description

Scope of Position
The Bourbon Steak Executive Chef is accountable for leading, supporting and managing the culinary team. He/she will work directly with the Executive Leadership on new concepts and initiatives. The Bourbon Steak Executive Chef will maximize growth and long-term profit through development of menu items and culinary under the company standards. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. He/she is directly responsible for quality and quantity control of all food production and staffing of the entire team while taking into consideration food and payroll costs.
Bourbon Steak is a modern American steakhouse that embodies a timeless dining experience complimented by a cutting-edge beverage program. Classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse, pairing meats with an extensive wine list and cocktails, while using local farmers and purveyors to highlight the regions finest ingredients.
Position Requirements
  • Professional demeanor appropriate for a luxury environment.
  • Minimum 6 years' experience in culinary and quality food production, in a luxury hotel or freestanding restaurant.
  • Minimum 6 years' experience in an Executive Chef Fine Dining position, with at least 2 years on a leadership role.
  • Excellent culinary skills and knowledge of food productions techniques.
  • Effective at listening to, understanding, and clarifying the concerns raised by Associates and guests.
  • Able to motivate and inspire team through leadership.
  • Food Service certification as required by franchise.

Responsibilities
  • Leads kitchen management team.
  • Provides direction for all day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
  • Provides guidance and directions to subordinates, including setting performance standards and monitoring performance.
  • Utilize interpersonal and communication skills to lead, influence, and encourage others, leads by example.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
  • Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
  • Analyzes information and evaluating results to choose the best solution and solve problems.
  • Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
  • Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
  • Ensure compliance with food handling and sanitation standards.
  • Develop new menus and stay up to date with current culinary trends.
  • Develop, standardize, cost, and collaborate recipes throughout the various outlets.
  • Provide information to executive teams, managers, and supervisors.
  • Ensures associates maintain required food handling and sanitation certifications.
  • Prepares and cooks foods of all types, either on a regular basis or for special requests or functions, e.g., food tastings.
  • Improves service by communicating and assisting with associates to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Recruit, interview, and hire associates; conduct performance appraisals, coach, and counsel, perform progressive corrective action, motivate, develop, and train.
  • Desire to teach and mentor both the Associates and culinary interns/externs.
  • Ensures associates receive on-going training to understand guest expectations.
  • Supervise and manage schedules for the various outlets, hold pre-shift meetings.
  • Perform any other reasonable duties as required by senior management.

Education
  • Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Skills and Abilities
  • Able to work flexible schedules including holidays and weekends and able to perform multiple tasks.
  • Comfortable training, directing, and supervising culinary staff.
  • Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery.
  • Able to handle a multitude of tasks in an ever-changing environment.
  • Able to work with and understand financial information and data, and arithmetic functions.
  • Able to communicate in the English language. Second language is a plus.
  • Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements
  • Must be able to work in a fast-paced environment.
  • Must be physically fit to lift, pull, and push items up to 100 pounds.
  • Also requires standing/walking/reaching and bending throughout shift.

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