Culinary Arts Internship: Rotational Kitchen Experience

The Biltmore Company; Asheville (NC); On-site; USD 20,664 - 28,929; Full time

Benefits offered by this job

Employer-sponsored housing (where/if/;

Housing available if space permits

Job summary

The Biltmore Company invites culinary students to join the Spring - January 2027 Culinary Arts Internship, offering hands-on rotation through two professional kitchens on site at Biltmore Estate in Asheville, NC.

Interns will gain expertise in meat and fish fabrication, knife skills, sauce work, fresh pasta, and plate presentation, with training opportunities in sustainable farming and field-to-table programs.

Qualifications

• Must be currently enrolled in or a recent graduate of an accredited culinary training program.
• Minimum training commitment is 12 weeks.
• Commitment to guest-focused service and developing culinary skill in varied settings.
• Able to stand, move and lift up to 50 pounds; endure kitchen environments with temperature variations.

Responsibilities

• Rotate through two professional kitchens to gain confidence in different restaurant environments.
• Participate in field trips and training with sustainable farming and field-to-table programs.
• Develop skills in meat and fish fabrication, knife work, sauce preparation, pasta production, and plate design.
• Support banquet, buffet and a la carte service activities.

Skills

Knife skills

Meat & fish fabrication

A la carte service

Buffet & banquet service

Classical sauce preparation

Fresh pasta production

Plate design & presentation

Education

Accredited culinary training program

Currently enrolled or recent graduate

Job description

The Biltmore Company invites culinary students to join the Spring - January 2027 Culinary Arts Internship, offering hands-on rotation through two professional kitchens on site at Biltmore Estate in Asheville, NC.

Interns will gain expertise in meat and fish fabrication, knife skills, sauce work, fresh pasta, and plate presentation, with training opportunities in sustainable farming and field-to-table programs.