Culinary Internship, Eurest

Eurest Culinary Internship:

OVERVIEW:

The Eurest Culinary Internship Program is a paid, immersive learning experience designed for students pursuing careers in culinary arts, hospitality, event management, food service, and business operations. Interns have the opportunity to work within a dynamic and inspirational hospitality culture while gaining firsthand experience at one of the nation's leading foodservice and hospitality organizations. For more than 50 years, Eurest has partnered with more than 58% of the Fortune 100 companies across a wide range of industries, delivering restaurant-quality dining and hospitality experiences in corporate and office environments.

Working alongside chefs and culinary leaders, interns gain firsthand experience in the daily operations of a professional kitchen. Interns will learn and support food preparation, recipe execution, station setup, service production, inventory organization, receiving deliveries, quality control, and food safety practices. Throughout the summer, participants are treated as an extension of the culinary team, developing an understanding of how preparation, teamwork, and execution come together to deliver exceptional dining experiences.

This 10-week internship is intentionally structured to provide:

• 70% Hands-On Experience: Learning by doing through department/station rotations, event support, operational projects, and real business challenges.
• 20% Mentorship & Career Development: Personalized coaching, leadership shadowing, and guidance from experienced culinary professionals.
• 10% Cohort Learning & Networking: Weekly professional development sessions led by company leaders and industry experts.

INTERSHIP JOURNEY:

Weeks 1-2: Foundation & Onboarding - 

• Complete orientation, facility tours, and department introductions.
• Learn company standards, service excellence practices, and operational procedures.
• Build relationships with leaders and team members across the business.
• Gain an understanding of how hospitality, events, and client services work together to create exceptional experiences.

Weeks 3-8: Management Team Rotations - Interns become an extension of the management team and rotate through key areas of the business, gaining exposure to the day-to-day responsibilities of the culinary team. Throughout the rotations, interns will:

• Prepare menu items and support daily food production across various kitchen stations, including grill, deli, pizza/pasta, salad bar, and international cuisine. 
• Assist with catering and special events, from preparation and set up to execution. 
• Engage with guests while delivering exceptional hospitality and accommodating dietary needs. 
• Learn and apply culinary, customer service, food safety, and sanitation standards. 
• Participate in leadership meetings and weekly debriefs to gain insight into kitchen operations, departmental goals, and business performance. 
• Build professional relationships while developing teamwork, communication, and leadership skills.

Weeks 8-10: Capstone Project - During the final weeks of the program, interns will apply everything they've learned by leading a project in an area of the business that aligns with their interests and career goals. This project provides an opportunity to make a meaningful impact while showcasing skills developed throughout the internship experience.

Internship candidates must meet the criteria below to be eligible for the Culinary Internship Experience Program:

1. Applicants must be currently enrolled in a college or professional culinary program
2. Meet university’s GPA requirement for internship
3. Successful completion of sanitation standards training
4. Successful completion of relevant knife skills and/or Intro to Culinary coursework
5. Must be available to work 20 - 40 hours a week based on business needs & internship requirements
6. College credit is not required, but we will provide appropriate documentation if necessary.