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Second Harvest Food Bank of Central Florida has several culinary internship opportunities available for qualified culinary students or recent graduates.
Internships are offered year-round for the length of time specified by students’ academic requirements. Internship hours are Monday through Friday, 7 a.m. - 4 p.m., with an opportunity to participate in evening catered events and off-site press events. Students will report to the Executive Chef, unless otherwise instructed based on daily tasks; weekly schedules will be provided.
Because of the many food-related services we provide to the community, the Second Harvest Culinary Internship Program is unique, providing a well-rounded experience for students. In addition to working in a high-volume production kitchen, students will experience special event and banquet catering (BOH and FOH), and gain an understanding of food service through the non-profit and philanthropic sectors.
While working with each of our kitchen programs, students will gain an understanding of recipe development and testing, food sourcing, purchasing and receiving, scheduling, HACCP, labor costs, portion and cost control, marketing and social media, food production, quality control and guest satisfaction, while learning to work successfully by themselves and with a team.
To be eligible for a Second Harvest Culinary Internship, you must:
For more information, please contact:
Nancy Brumbaugh, Food Service Director
Phone: 407-514-1031 Email: NBrumbaugh@feedhopenow.org