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Athletic Performance Culinary Intern

Purdue University Athletics - Sports Nutrition
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JOB DESCRIPTION

 

Athletic Performance Culinary Intern

 

Mission

As an Athletic Performance Culinary Intern with Levy and Purdue University, you will take direction from the Director of Performance Nutrition and work directly with the Executive and Sous Chefs and Team Dietitians. This individual will be an integral member of the team and will gain hands on experience in Performance Nutrition, menu development, recipe formulation, and the day-to-day operations of an active sports kitchen. 

 

Overview & Sample Curriculum

The Intern will be supported by the Assistant Athletics Director of Sports Nutrition and Director of Dining and work directly with the Executive and Sous Chefs and kitchen, Sports Dietitians. The Athletic Performance Culinary Intern is an integral member of the team and will gain hands on experience in menu development, recipe formulation, facilities management and the day-to-day operations of an active sports kitchen. Assist in Training Table menu development, assist in pre and post training fueling, contribute to student athlete weight management and recovery fuel recipe development

  • Week 1: Orientation (Familiarizing student with the facility, Food and Nutrition department and Registered Dietitians.
  • Week 2-4: Food and Nutrition Services – Cooking Nutritionally-focused meals for athletes. Help introduce more cooked-to-Order action stations at meals where feasible. Creating nutrition specific educational hand-outs                   
  • Week 5: Conducting Nutrition focused food demonstrations, presentations and/or grocery store tours. Train and work with Nutrition specialist/ Dietitian on Food and Nutrition Management system. Produce Nutrition information, quantity recipes and produce weekly menu.
  • Week 6-7: Shadowing the Dietitian (shadowing the Dietitian with the daily assessment of athletic diets to include, but not limited to BMI, diet analysis and Caloric intake calculations as a practice exercise
  • Week 8: Administrative (Evaluating an Athletes diet through nutrition analysis software, scheduling, operations, budgets - including meal cost/day, evaluation of dept - i.e. meal reviews, training of employees
  • Week 9-16: Area of Concentration: To be discussed with the student and Facility Manager and Registered Dietitian to gain more experience in areas of students’ focus, or areas student is assigned to. Work with Executive Chef to accomplish department goals.

 

Operations

  • Work with culinary management on day-to-day tasks
  • Train and work with Performance Dietitian to ensure the daily dietary needs of the athletes are met 
  • Exhibit working knowledge of health codes and sanitation regulations
  • Assist with prep before meal service and all meal service duties 
  • Develop recipes and menu items independently for service
  • Demonstrate awareness, understanding and skills necessary to work in a diverse athletics environment
  • Experience opportunities to learn, observe and practice a variety of experiences in Performance culinary nutrition
  • Cook performance-driven meals with taste, quality and functionality of ingredients in mind
  • Assist in Training Table menu development, pre and post training fueling and contribute to athlete weight management and recovery fuel recipe development
  • Help plan and conduct food demos with teams in conjunction with the Team Dietitian
  • Develop performance recipes for fueling stations as needed (e.g. smoothies, packaged meals, snacks)
  • Develop educational opportunities with Team Dietitian during preseason camp and team meals

 

Job Requirements 

  • Senior status pursuing BS Culinary Nutrition or Dietetics & Applied Nutrition degree
  • Able to communicate effectively with management team, guests and team members by speaking and comprehending English
  • English reading, writing, math and computer skills required
  • Ability to taste and evaluate food and beverage products
  • Must be flexible with schedule and able to work different shifts
  • Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains
  • Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift

 

Internship Dates

  • Summer 2026: May 4 – August 15, 2026
  • Fall 2026: Late August – Mid December
  • Or other dates negotiated by both parties

Compensation and Benefits

  • Hourly Wage - $18 per hour
  • Small allotment of Purdue gear provided
  • All meals provided during working hours

Associates of Levy are offered many fantastic benefits.

  • Instapay (early access to your wages) and high interest savings both through the EVEN app
  • Associate Shopping Program
  • Health and Wellness Program
  • Discount Marketplace
  • Employee Assistance Program

Application Instructions