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Internship Menu Development Jobs (NOW HIRING)

PALMETTO BLUFF INVESTMENTS LLC

Junior Sous Chef

Bluffton, SC · On-site

$46K - $62K/yr

This Associate will be along side Jr. cooks and interns, guiding, training, and cooking with them ... Working closely with the Executive Chef and Chef de Cuisine on menu development and recipe ...

Aramark

Registered Dietitian- Student Nutrition

Haslet, TX · On-site

$29.50 - $39.75/hr

... may include menu development and training of front-line associates. * Support adherence to all ... Successful completion of internship program (ACEND), satisfactory score on an exam, plus ...

BRC

Shift Supervisor - 131 West 25th Street

Manhattan, NY

$16.50 - $21/hr

The supervisor is responsible for the shift coordination of food service including menu development ... The Food Service Program provides training and supervision for interns in the BRC Horizons ...

Lansdowne Resort

Chef de Cuisine

Leesburg, VA · On-site

$67K - $92K/yr

Reports To Executive Chef Supervises Sous Chefs, Line Cooks, Prep Cooks, Stewards, Interns, and ... Collaborate with the Executive Chef on menu development, seasonal offerings, wine dinners, holiday ...

Parkhurst Dining

Culinary Intern

Fort Wayne, IN

PURPOSE: The Culinary Intern is a paid internship position that supports the culinary team in ... • Assists in menu development to meet customer preferences, seasonal variances and cost ...

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Internship Menu Development information

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How much do internship menu development jobs pay per hour?

As of Jul 29, 2026, the average hourly pay for internship menu development in the United States is $17.04, according to ZipRecruiter salary data. Most workers in this role earn between $14.42 and $19.23 per hour, depending on experience, location, and employer.

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 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.
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Internship Menu Development jobs near you
Infographic showing various Internship Menu Development job openings in the United States as of July 2026, with employment types broken down into 1% As Needed, 80% Full Time, 15% Part Time, and 4% Contract. Highlights an 90% Physical, 2% Hybrid, and 8% Remote job distribution, with an average salary of $35,436 per year, or $17 per hour.
RD Supervisor at Community Cancer Institiute

RD Supervisor at Community Cancer Institiute

Thomas Cuisine

Clovis, CA • On-site

$92K/yr

Full-time

Medical, Dental, Vision, PTO

Posted 19 days ago

Thomas Cuisine rating

7.1

Company rating: 7.1 out of 10

Based on 26 frontline employees who took The Breakroom Quiz

15th of 68 rated caterers

Job description

Who We Are
Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".
What's in it for you
Benefits:
Full-time roles include:
  • Comprehensive medical, dental, and vision benefits with several plan options to choose from!
  • Generous Paid Time Off and Leave Programs.
  • Employee referral program
  • Access to wellness initiatives, financial planning, mental health assistance, and more.

Wage range: $92,000/yr
Your Impact
The Registered Dietitian Supervisor provides administrative oversight and support of Registered Dietitians, Dietetic Technicians and Dietetic Interns. In collaboration with the Clinical Nutrition Manager, oversees operations including assessing, planning, implementing and evaluating care of patients in order to ensure that patients receive an optimum level of care and service. Accountable for providing expertise, leadership, effective communication, staff development and budget support. Performs the responsibilities of a Registered Dietitian and Clinical Nutrition Manager as needed.
Reports to
Directly:
  • Clinical Nutrition Manager

Supervises:
  • Registered Dietitians, Dietetic Technicians, Dietetic Interns

Responsibilities
  • Supervises and directs the daily operations of Registered Dietitians.
  • Assigns, directs, and reviews the work of subordinates, work methods, procedures, workflow, and standards for quality and quantity of work.
  • Participates in the organization of the clinical office space to ensure that relevant clinical references and resources (patient handouts, posters, posted notices, etc.) are current and available.
  • Communicates regularly with physicians, nursing staff, other support staff, patients, and family members regarding patient care.
  • Manages Registered Dietitian staffing and scheduling functions to achieve department objectives, cost effective staffing, and productivity targets.
  • Responsible for the coordination of orientation and training of new Registered Dietitians and Dietetic Interns.
  • Assists with department in-service and competency education.
  • Mentors staff and identifies and addresses staff deficiencies.
  • Collaborates with Clinical Nutrition Manager on Human Resources functions to include recruitment/interviewing, disciplinary actions, performance evaluations, conflict resolution, and staff meetings.
  • Collaborates with Clinical Nutrition Manager on Business and Quality functions to include policies and procedures, developing sound diet and nutrition practice guidelines, developing and monitoring quality improvement programs, establishing strategic plans and goals for the department.
  • Maintains professional interaction with all levels of the healthcare team to promote successful partnerships throughout the organization by attending and participating in interdisciplinary teams and committees.
  • Collaborates with Clinical Nutrition Manager on Patient Food Service functions to include patient menu development, tray line management, nourishment room management, unit host training and patient satisfaction.
  • Collaborates with Clinical Nutrition Manager for regular reviews and updates of the facility diet manual.
  • Performs the essential accountabilities of a Registered Dietitian as needed.
  • Performs the essential accountabilities of the Clinical Nutrition Manager as needed.
  • Performs other duties as assigned.

Professional and Nutrition Expertise
  • Clinical Policies and Procedures.
  • Departmental operations, services, and resources.
  • Regulatory standards related to the department, requirements for survey readiness, and legal issues associated with hospitals and patient care.
  • Human resources policies and procedures.
  • Safety policies and procedures.
  • Competent to perform responsibilities as a Registered Dietitian.
  • Promote an environment that fosters teamwork, quality, and productivity.
  • Excellent verbal and written communication, customer service, critical thinking, and problem-solving skills.
  • Professional standards applied to work, including dress and behavior.
  • Supervisory skills to include delegating work, follow-up, coaching and administering human resources programs and policies.
  • Patient Relations
  • Interfaces regularly and professionally with Culinary, Administrator, Director of Nursing, Executive Directors, patients, residents, and families.
  • Participates in client meetings, training, and activities as needed.

Other Duties
This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that may be required for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Job Requirements
  • BS Degree in Nutrition, Dietetics or related field.
  • Registered Dietitian Nutritionist and Current Dietetic Registration and Licensure, if required by state.
  • Annual attendance of virtual and in-person CEU opportunities to learn of trends and changes within the industry and regulatory bodies. Logs CEU credits with the Commission on Dietetic Registration.
  • ServSafe and/or State Certified in Safe Food Handling and Sanitation.

Preferred
  • Three years clinical/related experience and/or master's degree in related field.

Language Skills
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or regulations. Ability to complete assessments and write reports; read, draft, and reply to email; and present information and respond to questions from groups of clients, customers, residents, and the public.
Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure, use whole numbers and common fractions and decimals. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Reasoning Ability
Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, or verbal form.
Essential Physical Requirements
The physical requirements described here are representative of those that must be achieved by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & responsibilities. Must be able to:
  • Sit, stand, walk (indoors and outdoors), and drive throughout the day. (25%-50%)
  • Talk, hear, see, taste and smell. (>50%)
  • See up close and at a distance. (>50%)
  • Work indoors 90% and outdoors (10%)
  • Climbing, reaching, bending/twisting, kneeling/squatting (<25%)
  • And be willing to wash hands frequently and wear personal protective equipment when needed.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions & responsibilities.
Our commitment to you
Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. We believe in Diversity, Equity, Inclusion, and Belonging and our mission is to create an inclusive work environment where all employees' differences are celebrated, their thoughts matter, and everyone feels safe to bring their authentic selves to work.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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