Baking & Pastry and Culinary Interns, Wolfgang Puck Catering / Dallas, TX

Location: Dallas Commissary Kitchen – 8303 Elmbrook Drive, Dallas, TX 75427

Timing: Spring 2027 (Jan – Apr), Summer 2027 (May – Aug), Fall 2027 (Sep – Dec)

Program Overview – Baking & Pastry Internship

Join the Baking & Pastry Internship program to gain hands‑on experience working alongside professional pastry chefs and food‑service leaders in a fast‑paced, real‑world environment. Interns are immersed in day‑to‑day operations of contract food service, developing practical skills and industry insight.

Responsibilities – Baking & Pastry Internship

• Apply classroom knowledge and baking fundamentals in a professional pastry environment.
• Prepare baked goods, pastries, and desserts for daily operations, seasonal specialties, and menu innovation.
• Assist with pastry production for catering functions, special events, and high‑volume service periods.
• Uphold food safety, sanitation, and uniform standards.
• Assist with ingredient receiving, storage, inventory management, and product rotation.
• Operate kitchen equipment safely and efficiently.
• Participate in associate learning and development activities.
• Gain exposure to the business side of pastry operations.

Requirements – Baking & Pastry Internship

• Currently enrolled in a college or professional baking & pastry or culinary program.
• Meet university GPA requirement for internship.
• Successful completion of sanitation standards training.
• Availability to work 20–40 hours per week based on business needs.
• College credit not required; documentation will be provided if necessary.

Learning Objectives – Baking & Pastry Internship

• Develop awareness, understanding, and practical skills to work effectively in diverse, inclusive hospitality environments.
• Gain hands‑on experience across a variety of functions within culinary arts and food service operations through observation, mentorship, and active participation.

Ideal Candidates – Baking & Pastry Internship

• Interest in culinary, baking, or pastry arts.
• Interest in farm‑to‑fork practices and sustainability in food service.
• Interest in reducing the carbon “foodprint”.
• Interest in food safety and quality assurance.

Program Overview – Culinary Internship

The Culinary Internship provides hands‑on experience working alongside professional chefs and food‑service leaders. Interns support daily culinary operations, develop practical skills, and gain insight into the business side of food service.

Responsibilities – Culinary Internship

• 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 set‑up 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.

Requirements – Culinary Internship

• Currently enrolled in a college or professional culinary program.
• Meet university GPA requirement for internship.
• Successful completion of sanitation standards training.
• Successful completion of relevant knife‑skills and/or Intro to Culinary coursework.
• Availability to work 20–40 hours per week based on business needs.
• College credit not required; documentation will be provided if necessary.

Learning Objectives – Culinary Internship

• Develop awareness, understanding, and practical skills to work effectively in diverse, inclusive hospitality environments.
• Gain hands‑on experience across a variety of functions within culinary arts and food service operations through observation, mentorship, and active participation.

Ideal Candidates – Culinary Internship

• Interest in culinary, baking, or pastry arts.
• Interest in farm‑to‑fork practices and sustainability in food service.
• Interest in reducing the carbon “foodprint”.
• Interest in food safety and quality assurance.

Compensation

Pay Rate: $17.50 per hour.

Schedule

Full‑time; specific schedule to be discussed further upon interview. Interns must be available to work 20–40 hours per week based on business needs.