Culinary Internship: Hands-On in a Pro Kitchen (Paid, 15 Weeks)

High Hampton; Cashiers (NC); On-site; USD 17,000 - 25,000; Full time

Benefits offered by this job

Paid hourly

Housing available

Job summary

High Hampton in Cashiers, NC is offering a culinary internship for students who have completed at least one year of culinary school. The program runs ~15 weeks, with 30–40 hours per week in a professional kitchen under supervision.

The internship emphasizes hands-on food preparation, from basic prep to advanced techniques, and includes involvement in deliveries, recipe adherence, and production planning. Housing and hourly pay considerations are part of the program.

Qualifications

• The intern has completed at least one year of culinary school.
• The internship lasts approximately 15 weeks.
• Internship is a temporary position with an expected 30–40 hours per week.

Responsibilities

• Food preparation tasks as assigned by the Sous Chefs, including basic vegetable prep, stocks, sauces, and other advanced techniques.
• Clean work area and kitchen during and at the end of shift.
• Central role in the production of finished dishes during service periods.
• Assisting with receiving deliveries to the kitchen.
• Able to take direction and follow recipes.
• Work in a supervised environment.
• Coordinate production over multiple days and plan for a smooth transition when others take over the station.
• Plan out work day and accomplish multiple tasks.
• Maintain an organized and sanitary workstation.
• Work in a team environment.
• Tasting food for quality assurance.

Skills

Basic knife skills

Food handling procedures

Kitchen operations

High-level kitchen experience

Reading recipes

Education

One year of culinary school

Job description

High Hampton in Cashiers, NC is offering a culinary internship for students who have completed at least one year of culinary school. The program runs ~15 weeks, with 30–40 hours per week in a professional kitchen under supervision.

The internship emphasizes hands-on food preparation, from basic prep to advanced techniques, and includes involvement in deliveries, recipe adherence, and production planning. Housing and hourly pay considerations are part of the program.