Culinary Intern, Wolfgang Puck Catering / Culver City, CA

About the role

Are you passionate about food and ready to take the next step toward a career in the culinary or hospitality industry? Join our Culinary Internship program and gain hands-on experience working alongside professional chefs and food service leaders in a fast-paced, real-world environment. As a Culinary Intern, you’ll be immersed in the day-to-day operations of contract food service, developing practical skills and industry insight that will set the stage for your future success.

At Wolfgang Puck Catering, great careers are crafted the same way great food is — with passion, intention, and the right people around you. We hire for curiosity, spirit, and heart, and we invest in everything you bring to the table. Through mentorship, real development, and a clear path to leadership, we're committed to your journey — not just your job title. “I can have the best food, but if we don’t have good people, it won’t get you very far.” — Wolfgang Puck

Location: Apple - 8600 Hayden Place, Culver City, CA 90232

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
• Available to work 20–40 hours per week based on business needs

Qualifications

• 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
• College credit is not required, but appropriate documentation will be provided if necessary

Skills

• Interest in Culinary, Baking, or Pastry Arts
• Farm-to-Fork practices and sustainability in food service
• Reducing the carbon “foodprint”
• Food safety and quality assurance