Culinary Internship: Hands-On Kitchen Experience

Flik Hospitality Group; New Orleans (LA); On-site; USD 20,000 - 29,000; Full time

Benefits offered by this job

Free meals

Uniforms and laundering service

Job summary

Flik Hospitality Group in New Orleans is offering a paid Culinary Internship at the New Orleans Saints Training Facility. This internship targets culinary students currently enrolled in Hospitality Management or Culinary Arts programs and requires 20–40 hours per week.

Interns rotate through FOH and BOH, engage with guests, meet with a team dietitian, and learn safety, sanitation, and service standards. The program includes meals, uniforms and laundering, mentorship, and networking opportunities

Qualifications

• Must be currently enrolled in a college or university pursuing Hospitality Management and/or Culinary Arts degree.
• Applicants must be currently enrolled in a college or professional culinary program and/or have 1 year of industry experience.
• Meet university GPA requirement for Internship.
• Successful completion of sanitation standards training.
• Successful completion of relevant knife skills and/or Intro to Culinary coursework.
• Must be available to work 20-40 hours a week based on business needs & internship requirements.
• College credit is not required, but we will provide appropriate documentation if necessary.

Responsibilities

• Rotate through FOH and BOH stations depending on location or 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.

Education

Hospitality Management / Culinary Arts degree

Job description

Flik Hospitality Group in New Orleans is offering a paid Culinary Internship at the New Orleans Saints Training Facility. This internship targets culinary students currently enrolled in Hospitality Management or Culinary Arts programs and requires 20–40 hours per week.

Interns rotate through FOH and BOH, engage with guests, meet with a team dietitian, and learn safety, sanitation, and service standards. The program includes meals, uniforms and laundering, mentorship, and networking opportunities