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Internship Recipe Developer Jobs (NOW HIRING)

TEEMA Group

Registered Dietitian

San Francisco, CA · On-site

$42 - $57/hr

... programming. Duties / Responsibilities: * Assess patients' nutritional needs and dietary ... Coordinate recipe development, standardization, and menu planning for food service operations.

TEEMA Group

Registered Dietitian

San Jose, CA · On-site

$42 - $57/hr

... programming. Duties / Responsibilities: * Assess patients' nutritional needs and dietary ... Coordinate recipe development, standardization, and menu planning for food service operations.

Ursa Major

Senior Controls Engineer

Berthoud, CO · On-site

$110K - $137K/yr

Experience developing recipe engines, allowing engineers to enter new automated routines without ... Classification: Full-time, Exempt Benefits Include: (Please note, Interns are not eligible for ...

Ursa Major

Senior Controls Engineer

Berthoud, CO

$110K - $137K/yr

Experience developing recipe engines, allowing engineers to enter new automated routines without ... Classification: Full-time, Exempt Benefits Include: (Please note, Interns are not eligible for ...

Hebrew SeniorLife

Junior Sous Chef

Dedham, MA · On-site

$51K - $69K/yr

... and engineering, reviewing menus, analyzing recipes, and determining food, labor, and overhead ... Ensure recipe adherence, noting suggested adjustments. * Support oversight of DPH sanitation ...

Hebrew SeniorLife

Junior Sous Chef

Dedham, MA · On-site

$23.68 - $33.16/hr

... and engineering, reviewing menus, analyzing recipes, and determining food, labor, and overhead ... Ensure recipe adherence, noting suggested adjustments. * Support oversight of DPH sanitation ...

Equum Medical

Junior Sous Chef

Dedham, MA

$51K - $69K/yr

... and engineering, reviewing menus, analyzing recipes, and determining food, labor, and overhead ... Ensure recipe adherence, noting suggested adjustments. * Support oversight of DPH sanitation ...

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Internship Recipe Developer information

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How much do internship recipe developer jobs pay per hour?

As of Jun 20, 2026, the average hourly pay for internship recipe developer in the United States is $22.89, according to ZipRecruiter salary data. Most workers in this role earn between $18.51 and $24.28 per hour, depending on experience, location, and employer.

What does an Internship Recipe Developer do?

An Internship Recipe Developer assists in creating, testing, and refining recipes for food publications, brands, or food companies. Their responsibilities may include researching food trends, helping with food styling, writing clear recipe instructions, and ensuring recipes are reproducible by home cooks. They often work under the guidance of senior recipe developers or chefs and may also help with food photography or video shoots. This internship is a great way to gain hands-on experience in both culinary arts and food media.

What is the difference between Internship Recipe Developer vs Recipe Developer?

AspectInternship Recipe DeveloperRecipe Developer
CredentialsTypically pursuing or recent graduate, may have culinary or food science backgroundProfessional experience, culinary or food science degree often required
Work EnvironmentInternship programs, entry-level settings, often in food companies or test kitchensFull-time roles in food companies, restaurants, or product development labs
Employer & Industry UsageUsed by companies to train and evaluate potential future employeesEstablished professionals creating recipes for products, menus, or publications

The main difference is that an Internship Recipe Developer is an entry-level position aimed at gaining experience, often held by students or recent graduates. A Recipe Developer is a full-time professional responsible for creating and testing recipes, requiring more experience and expertise. Internships serve as a stepping stone toward becoming a full Recipe Developer in the food industry.

What are the key skills and qualifications needed to thrive as an Internship Recipe Developer, and why are they important?

To thrive as an Internship Recipe Developer, you need a solid understanding of culinary techniques, creativity in food preparation, and basic nutrition, often supported by culinary coursework or hands-on kitchen experience. Familiarity with recipe development software, food photography tools, and digital publishing platforms is typically required. Strong attention to detail, effective communication, and the ability to accept and apply feedback are standout soft skills in this role. These skills ensure the creation of innovative, accurate, and appealing recipes that meet audience needs and support brand goals.

What types of projects or assignments can I expect as an Internship Recipe Developer?

As an Internship Recipe Developer, you'll typically work on creating, testing, and refining recipes under the supervision of experienced culinary professionals. Your daily responsibilities may include brainstorming new recipe ideas, assisting in kitchen tests, documenting results, and helping to style food for photography or video. You may also collaborate with marketing or editorial teams to ensure recipes align with brand guidelines and target audiences. This hands-on role provides valuable exposure to the collaborative and creative process of professional recipe development.
More about Internship Recipe Developer jobs
What cities are hiring for Internship Recipe Developer jobs? Cities with the most Internship Recipe Developer job openings:
What are the most commonly searched types of Recipe Developer jobs? The most popular types of Recipe Developer jobs are:
What states have the most Internship Recipe Developer jobs? States with the most job openings for Internship Recipe Developer jobs include:
What job categories do people searching Internship Recipe Developer jobs look for? The top searched job categories for Internship Recipe Developer jobs are:
Internship Recipe Developer jobs near you
Infographic showing various Internship Recipe Developer job openings in the United States as of June 2026, with employment types broken down into 3% As Needed, 62% Full Time, 34% Part Time, and 1% Contract. Highlights an 85% Physical, 1% Hybrid, and 14% Remote job distribution, with an average salary of $47,621 per year, or $22.9 per hour.
Dietitian (Hopkins Dining)

Dietitian (Hopkins Dining)

Johns Hopkins University

Baltimore, MD • On-site

Full-time

Posted 20 days ago

Johns Hopkins Medicine rating

7.5

Company rating: 7.5 out of 10

Based on 202 frontline employees who took The Breakroom Quiz

226th of 873 rated healthcare providers

Job description

We are seeking a Hopkins Dining Dietitian who will support a self-operated campus dining program by leading nutrition education, dietary accommodations, and allergen risk management across Johns Hopkins Dining operations. This role partners directly with culinary and operations teams to ensure menu offerings are accurate, inclusive, and compliant with applicable food safety and allergen standards, while supporting students' overall health, well-being, and quality of life. The Dietitian serves as a key resource for students with special dietary needs, providing individualized consultation and practical navigation tools to help them dine safely and confidently in Hopkins Dining locations. This position reports to the Director of Culinary Innovation and plays an essential role in executing the dining program's student guide to managing food allergies and advancing the team's commitment to transparency, access, and student-centered service.
After meeting or communicating with students, this position coordinates with dining leadership and operational partners (culinary, retail, resident dining, purchasing, and food safety/quality) to confirm that daily offerings, production practices, and point-of-service information support safe, complete, and nutritionally balanced meals. The Dietitian helps translate student needs into actionable operational guidance (e.g., recipe adjustments, ingredient substitutions, allergen controls, and labeling updates) across all participating dining locations.
Specific Duties and Responsibilities
  • Provide individual and group nutrition consultations to Johns Hopkins students across the Homewood and Peabody campuses, with a focus on dietary accommodations and safe dining navigation.
  • Review and validate recipes produced by Hopkins Dining for nutrition analysis, allergen identification, and menu transparency (including calories and key nutrient values as applicable).
  • Partner with the Food Service Systems (FSS) Manager to maintain accurate recipe, ingredient, allergen, and nutrition data in dining systems; establish and continuously improve workflows for new recipe submissions and updates.
  • Define and oversee nutrition and allergen identifiers for self-operated dining concepts (resident dining, retail, catering as applicable) to support consistent labeling and guest communication.
  • Oversee nutrition and allergen communications across digital platforms and printed materials; ensure information is current, consistent, and operationally feasible for frontline execution.
  • Design and deliver education for frontline and culinary staff on allergens, cross-contact prevention, recipe compliance, and effective guest communication in a self-operated environment.
  • Partner directly with student groups to serve as a liaison and advocate for the student body as well as Hopkins Dining.
  • Stay current on evidence-based nutrition and allergen management best practices; promote relevant trainings/conferences and share practical resources with the Dining team.
  • Develop and present nutrition education content for students and staff (e.g., workshops, tabling, demos, and learning materials) aligned with Hopkins Dining wellness and student experience goals.
  • Collaborate with Hopkins Dining communications partners on website and social media content related to nutrition, allergens, ingredient transparency, and dining navigation.
  • Provide leadership and guidance on nutrition care and allergen accommodation processes, supporting consistent standards across self-operated locations.
  • Partner with Dining management to plan and deliver multidisciplinary well-being programming and initiatives that integrate with dining operations.
  • Participate in continuing education to maintain credentials and demonstrate continued professional development and engagement.
  • Support assessment, accreditation, and compliance-related projects as needed (e.g., policies, audits, studies, and documentation).
  • Management of student employees and interns.
  • Lead and maintain allergen certifications for locations and staff, including but not limited to AllerTrain, for bargaining unit staff and management.
  • Effective integration into operations to directly work with bargaining unit team and leadership on best practices, desired outcomes, and behaviors to meet the wellness and allergen protocols developed, through ability to work directly in the locations alongside staff.
  • Document student interactions and accommodation plans in accordance with department guidelines, privacy expectations, and standards of practice.
  • Work independently with strong initiative, while collaborating effectively in an interdisciplinary, self-operated dining environment.
  • Treat all students, guests, and colleagues with compassion, courtesy, care, and respect.
  • Communicate clearly and in a timely manner with students and operational teams; escalate risks or urgent accommodation needs appropriately.
  • Perform other duties as assigned.

The full-time Dining Dietitian will split time across campus locations and initiatives, including (but not limited to) the following
  • Homewood Dining
    • Support resident dining and retail operations through student consultations, accommodation planning, menu transparency, promotional events, and coordination with culinary teams on safe production and service practices.

  • Peabody Conservatory
    • Provide on-site services tailored to the Peabody community, including support for students with performance schedules and special dietary needs, and coordination with location leaders to maintain consistent allergen and nutrition information.
  • Communicate with students in person, by email, and through scheduled outreach to help them identify safe and healthy meal options while dining in Hopkins Dining locations.
  • Maintain timely documentation of student contacts, accommodations, and follow-ups; track trends and recurring needs to inform operational improvements.
  • Create and deliver a tabling/outreach program within dining locations to educate students on allergens, dietary patterns, and the tools available to support their needs.

Minimum Qualifications
  • Bachelor's Degree in Nutrition or a related field.
  • Two (2) years of clinical and nutrition related experience.
  • Active Licensed Dietitian eligible to practice in the State of Maryland.
  • Additional education may substitute for required experience, and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula.

Preferred Qualifications
  • Demonstrated ability to support JHU's student population through counseling, education, and practical accommodation planning; experience in higher education and/or self-operated foodservice environments, allergen management, and food safety practices is preferred.

Classified Title: Dietitian
Role/Level/Range: ACRP/03/MD
Starting Salary Range: $55,800 - $97,600 Annually ($70k Targeted Amount; Commensurate w/exp.)
Employee group: Full Time
Schedule: 5 Days a week. Nights and weekends may be needed.
FLSA Status: Exempt
Location: Homewood Campus
Department name: Hopkins Dining
Personnel area: University Student Services

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