Paid Summer Culinary Intern – Kitchen & Service Insight

Compass Group USA

Washington (District of Columbia)

On-site

USD 23,000 - 32,000

Full time

14 days+

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Benefits offered by this job

Free meals
Uniform laundering service

Job summary

Flik Hospitality Group's Washington Nationals Training Facility Culinary Internship is a paid program for current college students pursuing Hospitality Management or Culinary Arts. It runs Summer 2027 (May–August) and offers hands‑on kitchen experience with mentorship from seasoned culinary leaders.

Interns rotate FOH/BOH, engage with guests, learn safety and wellness initiatives, and support catering events. 20–40 hour weeks, meals and uniforms provided at select locations.

Qualifications

  • Must be currently enrolled in a college/university and pursuing a Hospitality Management and/or Culinary Arts degree.
  • GPA requirements for internship may apply.
  • Sanitation standards training completed or to be completed.
  • Knives skills coursework or Intro to Culinary coursework completed.
  • Availability to work 20–40 hours per week during internship.

Responsibilities

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

Education

Hospitality Management
Culinary Arts

Job description

Flik Hospitality Group's Washington Nationals Training Facility Culinary Internship is a paid program for current college students pursuing Hospitality Management or Culinary Arts. It runs Summer 2027 (May–August) and offers hands‑on kitchen experience with mentorship from seasoned culinary leaders.

Interns rotate FOH/BOH, engage with guests, learn safety and wellness initiatives, and support catering events. 20–40 hour weeks, meals and uniforms provided at select locations.

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