Culinary Intern, Wolfgang Puck Catering / Chicago, IL
About the role
Wolfgang Puck Catering’s Culinary Internship offers hands‑on experience working alongside professional chefs and food‑service leaders in a fast‑paced, real‑world environment. Interns are immersed in the day‑to‑day operations of contract food service, developing practical skills and industry insight that set the stage for future success. Wolfgang Puck Catering, founded in 1998 by Austrian‑born Chef Wolfgang Puck, continues to set the standard for culinary excellence, serving corporate, cultural, and entertainment clients through social events, weddings, corporate events, workplaces, and private cheffing.
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 and pursuing a degree in Culinary Arts.
Qualifications
- Applicants must be currently enrolled in a college or professional culinary program
- Meet 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, but appropriate documentation will be provided if necessary
Skills
- 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
Pay
$17.00 per hour.
Schedule
Full‑time (hours to be discussed further upon interview). Internship periods: Spring 2027 (January – April), Summer 2027 (May – August), Fall 2027 (September – December).