Culinary Intern (The Hotel Hershey) Fall 2026

Job Duties

• Maintain a clean and organized work area using ServSafe training and State Food Safety regulations*
• Demonstrate safe handling of tools, knives and equipment in carrying out assigned tasks*
• Exhibit safe food handling practices*
• Exhibit basic knowledge and understanding of cooking techniques; strive to advance knowledge and skills*
• Follow verbal direction and written recipes quickly and accurately; asking appropriate questions for clarification*
• Develop proficiency in operating assigned stations*
• Performs all job related duties as required.

Qualifications

• Must be at least 18 years of age or older
• Must be a student currently enrolled in a Culinary Arts program or a recent Culinary Arts graduate within 6 months of applying
• ServSafe certification preferred

Job Demands

• Additional physical requirements include repetitive elbow motions for chopping, repetitive write motions for stirring and chopping.
• Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage.
• Must have the ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity.
• Must be able to work in extreme temperatures.
• Must have access to reliable transportation.

Additional Information

• Students must wear proper school uniform for work, if uniforms are provided by the school.
• This is a union position and the work schedule will be based on union seniority.
• Candidates must be able to meet scheduled requirements, which will most likely require evening and weekend hours.
• Exact start and end dates for Fall 2026 can be flexible given the student's availability for an internship.
• Housing may be available depending on start date/availability. If utilized, a weekly housing fee of $160 per week, inclusive of utilities, will be automatically deducted from students’ biweekly paychecks.