Culinary Intern: Paid Kitchen Immersion & Mentorship

Flik Hospitality Group; Bradenton (FL); On-site; USD 25,000 - 30,000; Full time

Benefits offered by this job

Free meals

Uniforms

Laundering service

Job summary

Flik Hospitality Group in Bradenton, FL is offering a paid Culinary Internship for Spring 2027 (January–April). Interns must be enrolled in a college program in Hospitality Management or Culinary Arts.

The role includes rotating through FOH/BOH, engaging with guests, and learning wellness and sustainability initiatives. Responsibilities include working various stations, meeting dietary needs, adhering to safety standards, and supporting catering events, with 20–40 hours per week based on

Qualifications

• Must be currently enrolled in a college/university.
• Pursuing Hospitality Management and/or Culinary Arts degree.
• Meet university’s GPA requirement for Internship.
• Successful completion of sanitation standards training.
• Successful completion of relevant knife skills and/or Intro to Culinary coursework.
• Available to work 20 – 40 hours a week based on business needs & internship requirements.

Responsibilities

• Rotate through FOH and BOH stations depending on location or operational needs.
• Engage with guests and tailor plates to dietary needs.
• Meet with the team dietitian.
• Review culinary and front-of-house standards.
• Learn about wellness and sustainability initiatives.
• Adhere to 'platinum service' customer service standards.
• Consistently practice safety and sanitation protocols.
• Assist with catering events, including setup and execution.
• Develop professional relationships and enhance interpersonal skills.

Job description

Flik Hospitality Group in Bradenton, FL is offering a paid Culinary Internship for Spring 2027 (January–April). Interns must be enrolled in a college program in Hospitality Management or Culinary Arts.

The role includes rotating through FOH/BOH, engaging with guests, and learning wellness and sustainability initiatives. Responsibilities include working various stations, meeting dietary needs, adhering to safety standards, and supporting catering events, with 20–40 hours per week based on