Culinary Intern, Wolfgang Puck Catering / Fort Worth, TX

About the role

Wolfgang Puck Catering is seeking a Culinary Intern to join the team at the Modern Art Museum of Fort Worth (3200 Darnell Street, Fort Worth, TX 76071). The internship runs during the 2027 seasons: Spring (January – April), Summer (May – August) and Fall (September – December). The position offers full‑time work, with the exact schedule to be discussed further upon interview.

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.

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.

Requirements

• Currently enrolled in an accredited college or university and pursuing a degree in Culinary Arts (or a related professional culinary program).
• Meet the university’s GPA requirement for internship eligibility.
• Successful completion of sanitation standards training.
• Successful completion of relevant knife‑skills and/or introductory 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 documentation can be provided if necessary.

Ideal Candidates

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

Pay

$18.00 per hour.

Schedule

Full‑time; must be available 20–40 hours per week. Specific hours and shift details will be discussed during the interview process.