Culinary Intern: Hands-on Kitchen & Events (Austin)

Compass Group USA; Texas; On-site; USD 22,000 - 30,000; Full time

Job summary

Compass Group USA's Wolfgang Puck Catering offers a Culinary Internship in Austin, TX (Apple - 6900 Parmer Lane, 78729). The program is full-time with a $19.00 per hour pay rate, providing hands-on training alongside professional chefs in contract food service.

Ideal candidates are currently enrolled in a culinary program, able to work 20–40 hours weekly, and eager to develop practical kitchen skills, food safety, and guest service excellence through mentorship and real-world experience.

Qualifications

• Currently enrolled in a college or university culinary program
• Pursuing a degree in Culinary Arts
• Available to work 20–40 hours per week
• GPA requirements for internship are met
• Able to follow standardized recipes and maintain food safety standards

Responsibilities

• Support daily culinary operations including food preparation, service, and kitchen organization
• Execute menu items following standardized recipes and presentation guidelines
• Uphold food safety, sanitation, and uniform standards
• Assist with receiving, storage, inventory, and purchasing
• Contribute to guest service excellence, innovation, and problem-solving
• Assist with catering and special events, from preparation and setup to execution
• Operate kitchen equipment safely and efficiently
• Participate in associate learning and development activities
• Gain exposure to the business side of food service, including financials and quality assurance

Skills

Culinary Arts

Hospitality interest

Education

Enrolled in culinary program

Pursuing Culinary Arts degree

Job description

Compass Group USA's Wolfgang Puck Catering offers a Culinary Internship in Austin, TX (Apple - 6900 Parmer Lane, 78729). The program is full-time with a $19.00 per hour pay rate, providing hands-on training alongside professional chefs in contract food service.

Ideal candidates are currently enrolled in a culinary program, able to work 20–40 hours weekly, and eager to develop practical kitchen skills, food safety, and guest service excellence through mentorship and real-world experience.