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Internship Performance Chef Jobs (NOW HIRING)

Hebrew SeniorLife

Junior Sous Chef

Dedham, MA · On-site

$51.40K - $69.30K/yr

Supervises the culinary team in the performance of their assigned tasks as directed by the ... Coordinate with Nutritional Assistance, Culinary Associates, and Dietary interns on plate ...

Equum Medical

Junior Sous Chef

Dedham, MA

$51.40K - $69.30K/yr

Supervises the culinary team in the performance of their assigned tasks as directed by the ... Coordinate with Nutritional Assistance, Culinary Associates, and Dietary interns on plate ...

MINA Group

Executive Chef

San Francisco, CA · On-site

$85K - $90K/yr

With a focus on financial performance, staff development, and impeccable food quality, you'll ... You will work with corporate chefs and HR to develop internship program that embraces diversity ...

MINA Group

Executive Chef

San Francisco, CA · On-site

$85K - $90K/yr

With a focus on financial performance, staff development, and impeccable food quality, you'll ... You will work with corporate chefs and HR to develop internship program that embraces diversity ...

PALMETTO BLUFF INVESTMENTS LLC

Junior Sous Chef

Bluffton, SC · On-site

$46.60K - $62.90K/yr

This Associate will be along side Jr. cooks and interns, guiding, training, and cooking with them ... Recruiting staff and monitoring their performance * Assisting in maintaining the overall food and ...

Homma Talent

Assistant Pastry Sous Chef

Bluffton, SC · On-site

$52K/yr

Overseeing other pastry staff and interns in the absence of the Head Pastry Chef, and leading and ... performance management required * Ability to handle multiple tasks and work well in an environment ...

Homma Talent

Assistant Pastry Sous Chef

Bluffton, SC · On-site

$50K/yr

Overseeing other pastry staff and interns in the absence of the Head Pastry Chef, and leading and ... performance management required * Ability to handle multiple tasks and work well in an environment ...

Homma Talent

Assistant Pastry Sous Chef

Bluffton, SC · On-site

$50K/yr

Overseeing other pastry staff and interns in the absence of the Head Pastry Chef, and leading and ... performance management required * Ability to handle multiple tasks and work well in an environment ...

PHILABUNDANCE

Sous Chef Instructor

Philadelphia, PA · On-site

$19/hr

Provides input on trainee performance through performance evaluations, written and practical ... Collaborate on special projects as requested, including job and internship development and event ...

Queen Miami Beach

Pastry Sous Chef

Miami Beach, FL

Monitor individual performance and organization on each workstation, intervening early to correct ... and interns; oversee workflow to ensure every station is set, organized, and running smoothly ...

TB ISLE RESORT LP

Bourbon Steak Executive Chef

Aventura, FL · On-site

$68.40K - $94.20K/yr

Establishes goals including performance goals, budget goals, team goals, etc. * Reviews staffing ... Desire to teach and mentor both the Associates and culinary interns/externs. * Ensures associates ...

TB ISLE RESORT LP

Bourbon Steak Executive Chef

Aventura, FL · On-site

$68.40K - $94.20K/yr

Establishes goals including performance goals, budget goals, team goals, etc. * Reviews staffing ... Desire to teach and mentor both the Associates and culinary interns/externs. * Ensures associates ...

Moody Gardens

Kitchen Internship

Galveston, TX · On-site

$15/hr

Executive Chef Department: Kitchen Classification: Full Time Division: Hotel Food & Beverage JOB ... the performance of job responsibilities. ESSENTIAL FUNCTIONS: * Receive orders from Restaurant ...

Moody Gardens, Inc.

Kitchen Internship

Galveston, TX · On-site

$15/hr

Executive Chef Department: Kitchen Classification: Full Time Division: Hotel Food & Beverage JOB ... the performance of job responsibilities. ESSENTIAL FUNCTIONS: * Receive orders from Restaurant ...

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How much do internship performance chef jobs pay per hour?

As of May 29, 2026, the average hourly pay for internship performance chef in the United States is $17.31, 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 the key skills and qualifications needed to thrive as an Internship Performance Chef, and why are they important?

To thrive as an Internship Performance Chef, you need a foundation in culinary techniques, nutrition principles, and food safety, often supported by culinary school education or relevant coursework. Familiarity with kitchen equipment, recipe management software, and food tracking systems is typically required. Strong teamwork, adaptability, and communication skills help you collaborate with other chefs, nutritionists, and athletes. These abilities ensure you can effectively prepare nutritious, performance-enhancing meals while meeting the specific dietary needs of clients in a fast-paced environment.

What are some common challenges faced by Internship Performance Chefs, and how can they overcome them?

Internship Performance Chefs often encounter challenges such as adapting to specialized dietary requirements for athletes, working under tight schedules, and collaborating with multidisciplinary teams including nutritionists and coaches. To succeed, it's important to stay organized, be proactive in learning about sports nutrition, and maintain clear communication with both kitchen staff and performance professionals. Flexibility and a willingness to receive feedback are key to thriving in this dynamic environment, as is a passion for both culinary arts and athletic performance.

What is an Internship Performance Chef?

An Internship Performance Chef is an intern who works alongside professional performance chefs to support athletes or clients in achieving their nutritional and performance goals through specialized meal planning and preparation. These interns learn how to create balanced, high-performance meals tailored to the unique requirements of active individuals, often within a sports or wellness-focused organization. Their role may include researching nutritional needs, assisting with food preparation, and helping to develop menus that enhance recovery, endurance, and overall health. The internship is a hands-on opportunity to gain experience in sports nutrition and culinary arts under the guidance of experienced chefs and nutritionists.

What is the difference between Internship Performance Chef vs Culinary Intern?

AspectInternship Performance ChefCulinary Intern
Required CredentialsBasic culinary training, culinary school or equivalentLikewise, culinary school or related training
Work EnvironmentProfessional kitchens, restaurants, hotelsKitchen settings, culinary schools, hospitality venues
Employer & Industry UsageRestaurants, hotels, catering companiesRestaurants, culinary schools, hospitality industry
Common Search & ComparisonYesYes

The Internship Performance Chef typically focuses on developing culinary skills in a professional kitchen environment, often with a goal of performance improvement. A Culinary Intern also gains kitchen experience but may have a broader focus on learning basic cooking techniques and industry exposure. Both roles require similar credentials and are used within the hospitality industry, but the Internship Performance Chef emphasizes performance enhancement and advanced culinary skills.

More about Internship Performance Chef jobs
What cities are hiring for Internship Performance Chef jobs? Cities with the most Internship Performance Chef job openings:
What are the most commonly searched types of Performance Chef jobs? The most popular types of Performance Chef jobs are:
What states have the most Internship Performance Chef jobs? States with the most job openings for Internship Performance Chef jobs include:
What job categories do people searching Internship Performance Chef jobs look for? The top searched job categories for Internship Performance Chef jobs are:
Internship Performance Chef jobs near you
Infographic showing various Internship Performance Chef job openings in the United States as of May 2026, with employment types broken down into 71% Full Time, and 29% Part Time. Highlights an 100% In-person job distribution, with an average salary of $35,995 per year, or $17.3 per hour.
Junior Sous Chef

Junior Sous Chef

Hebrew SeniorLife

Dedham, MA • On-site

$51.40K - $69.30K/yr

Full-time

Posted 17 days ago

Job description

Job Description:
I. Position Summary:
Supervises the culinary team in the performance of their assigned tasks as directed by the Executive Chef and Executive Sous Chef. Ensure that the kitchen and staff adhere to all licensure, food safety, and sanitation regulations. In the absence of other management, oversee the running of the culinary team in the performance of their assigned tasks. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife. Work with the culinary team to meet all needs of the kitchen, RSU Pantry, and households through active involvement and oversight of the food operation. Ensure that the kitchen and staff adhere to all licensure, food safety, and sanitation regulations. Works in tandem with the rest of the supervisory team to ensure that food, services, and operations run to the highest standards.
II. Core Competencies:
Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Demonstrate a positive, supportive attitude towards all. Display patience and tact when dealing with all Center personnel. Present the department in a positive manner when dealing with visitors, patients, and staff. Maintain a courteous and pleasant attitude toward visitors, patients, and staff. Contribute to the efficient and productive operation of the department. Complete assignments with minimal assistance and total follow-up. Exercise initiative, seeking additional tasks and projects from the supervisor. Recognize problems independently and work toward improving systems and procedures. Employee-focused through engagement, hands-on support, and training. Motivate staff while promoting the quality of service and a team-based approach. Demonstrate a strong commitment to the cultural beliefs, goals, and mission of Hebrew Senior Life. Strive to make every encounter with a patient a positive and meaningful experience, while providing safe and efficient quality care.
III. Position Responsibilities:
  • Works directly with the Executive Chef and the Executive Sous Chef on menu development and engineering, reviewing menus, analyzing recipes, and determining food, labor, and overhead costs.
  • Notes the utilization of food surpluses and leftovers, taking into account the probable number of guests and the popularity of various dishes.
  • Familiarizes newly hired Cooks, Nutritional Assistants, Culinary Associates, Stewards, and Dietary interns with practices of the kitchen and oversees training
  • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production with hands-on support whenever needed.
  • Resolves customer concerns
  • Represents the company in a courteous, efficient, and friendly manner in all customer and employee interactions
  • Establishes and enforces nutrition, sanitation, recipe compliance, safety, and merchandising standards
  • Responsible for compliance with all local, state, and federal requirements relative to operation, equipment, training, and certification for the culinary department.
  • Assures compliance with all sanitation, ServSafe, and safety requirements
  • Ensures corporate and OSHA safety standards are followed
  • Maintains professional appearance at all times, clean and well-groomed in accordance with company standards
  • Participation in industry-related meetings and organizations
  • Prep Lists / Production Sheets - coordinate assignments to culinary personnel.
  • Monitoring Temperature Taking/Logs
  • Ensure recipe adherence, noting suggested adjustments.
  • Support oversight of DPH sanitation regulations in the kitchen, RSU pantry, and households.
  • Manage leftovers/storage/usage and cooler organization (walk-ins and reach-ins in hot and cold production areas.
  • Oversee filling of food orders for the kitchen, RSU pantry, and households.
  • .Communicate with Nutrition Lead on any daily adjustments.
  • Communicate daily with the Executive Sous Chef & Executive Chef on any issues in the kitchen.
  • Ensure daily production is being followed accurately according to the prep list and RSU tally guides.
  • Support Onboarding and Training new employees with guidance from the Executive Sous Chef & Executive Chef.
  • Participate in the development and presentation of material for weekly staff huddles.
  • Participate in Weekly internal DPH audits alongside operations supervisors.
  • Follow up on any open items from internal audits.
  • Communicate with Executive Sous Chef & Executive Chef on any equipment work order/repair/ordering needs.
  • Coordinate with Nutritional Assistance, Culinary Associates, and Dietary interns on plate presentation and meal overviews. Supervise the production, preparation, and presentation of all foods as assigned by the Executive Chef or Executive Sous Chef to ensure that a quality, consistent product is produced which conforms to company standards.
  • Other duties and responsibilities as assigned

Professionalism
  • Follows all policies and procedures set forth by the organization and outlined in HRC's policy manuals.
  • Maintains confidentiality of patient and household information.
  • Meets all requirements as outlined by regulatory and licensure standards.

Technical Skills/Documentation
  • Maintains documentation in accordance with professional standards and guidelines.
  • Uses the computer as trained to access emails and other online resources.

Quality Improvement
  • Communicates issues/concerns to leadership that may require quality monitoring.
  • Offers suggestions and solutions that may improve systems and care.
  • Keeps updated on performance improvement projects.

Safety
  • Practices in accordance with established standards of care for the safety of the patient, self, and co-workers.
  • Identifies and reports basic safety issues or problems (i.e. spills) and takes action whenever appropriate.
  • Identifies and reports errors/potential errors according to policy.
  • Uses equipment as trained and according to organizational policy.
  • Identifies malfunctioning equipment, removes from use, and reports according to policy.
  • Adheres to all infection control policies.
  • Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment).

IV Qualifications
  • 7 years of food service experience with at least two years in a supervisory capacity, preferred
  • ServSafe Certification
  • Basic computer skills required to access emails and other online resources.
  • Must be a professional, proactive, collaborative, conscientious, and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition, and be able to adapt to changing priorities and display good, sound judgment with a sense of humor.
  • Superb organizational skills. Must be creative and proactive yet disciplined, discriminating, and able to streamline work volume in order to maintain bottom-line efforts in the midst of multi-tasking and daily re-prioritizing. Must have the ability to innovate, think strategically and conceptually, manage multiple projects simultaneously, and handle even difficult situations.

Schedule :
M, T, W, S, S 10 am-7 pm
Remote Type:
On-site
Salary Range:
$23.68 - $33.16

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