Position Overview

The Culinary Operations Support Intern works alongside experienced chefs to support multiple foodservice locations. This role is designed for a culinary student who wants hands-on kitchen experience, exposure to different styles of operations, and the opportunity to learn how professional kitchens and accounts run day to day. You’ll help with cooking, prep, training, and food safety while learning from corporate and unit chefs and managers. This is a great role for someone who enjoys variety, teamwork, and learning on the job.

Please Note: This position requires travel between multiple locations, including opportunities out of state. Southern Foodservice Management will cover all travel-related expenses, including a flat daily travel stipend and a daily meal per diem.

What You’ll Learn & Do

• Assist with cooking, prep work, and service as needed
• Step in to support kitchens during busy times or when extra help is needed
• Follow company recipes and standards for quality, portioning, and presentation
• Help with menu updates, daily specials, catering, and special events
• Learn the basics of recipe costing [PD1] and menu planning
• Assist in training new cooks on fundamental techniques, recipes, and kitchen safety
• Support food safety, sanitation, and proper storage practices
• Help with inventory basics such as counting product, checking deliveries, and reducing waste
• Assist with kitchen organization, setup for service, and maintaining clean workspaces
• Learn how to check food for proper seasoning, temperature, and appearance
• Observe and assist with basic site checks or audits alongside senior chefs
• Attend culinary trainings, meetings, and professional development sessions
• Represent the culinary team with professionalism, positivity, and teamwork
• Communicate clearly and respectfully with chefs, managers, and guests

What You Bring to the Kitchen

• Basic knowledge of cooking fundamentals and kitchen safety
• A strong desire to learn and grow as a culinary professional
• Willingness to take direction and learn from experienced chefs and managers
• Ability to work with different teams and in different kitchen environments
• Openness to traveling between locations, including out-of-state opportunities
• ServSafe certification (or willingness to earn it)

What We’re Looking For

• Positive attitude and curiosity
• Flexibility and readiness to help where needed
• Team-oriented mindset
• Strong work ethic and sense of urgency
• Good organization and attention to detail
• Growing awareness of food costs, portion control, and waste
• Professional communication skills
• Dependability and accountability

Physical Requirements:

• Strength: Lift up to 50lbs
• Posture: Standing 50%, Walking 50%
• Movement of objects: Frequent
• Heavy lifting, Heavy Carrying, Pushing, Pulling: Frequent
• Climbing or Balancing: Occasionally
• Stooping: Occasionally
• Reaching: Occasionally
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Occasionally
• Typing: Occasionally
• Reading: Frequent