Culinary Intern, Wolfgang Puck Catering / Austin, TX

About the role

Join Wolfgang Puck Catering’s Culinary Internship program to gain hands‑on experience working alongside professional chefs and food‑service leaders in a fast‑paced, real‑world environment. Interns are immersed in daily operations of contract food service, developing practical skills and industry insight that set the stage for a culinary or hospitality career.

Location: Apple – 6900 Parmer Lane, Austin, TX 78729.

Responsibilities

• 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

• Currently enrolled in an accredited college or university pursuing a degree in Culinary Arts (or related culinary program).
• Meet the university’s 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 per week based on business needs and internship requirements.
• College credit is not required; documentation will be provided if necessary.

Learning Objectives

• 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.

Preferred Skills & Interests

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

Pay

$19.00 per hour.

Schedule

Full‑time; exact hours to be discussed further upon interview. Must be able to work 20–40 hours per week.