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Second Harvest Culinary Internship Program

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.

Learning objectives:
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.

Eligibility:
To be eligible for a Second Harvest Culinary Internship, you must:

• Be a culinary student with at least 25 credit hours (first and second semester completed), or a recent culinary school graduate
• Be in good standing at the college or university with a minimum 3.0 average
• Have passed your school’s food safety and sanitation class with a minimum 3.0 average
• Must have the physical ability to perform required duties as assigned, including standing for long periods of time, lifting (which may include up to 50 lbs.), bending and working in rooms with cool temperatures (below 40° F)
• Be drug- and alcohol-free
• Be a non-smoker (Second Harvest is a smoke-free workplace and does not provide an outdoor smoking area or permit smoking anywhere on the premises.)
• Be at least 18 years of age
• Not have a violent felony criminal history, do not have an arson, domestic violence, or sexual offence history, and are not currently on probation or parole.
• Speak and understand English

Application Process

• A completed and signed application
• A resume and letter of intent
• Two letters of recommendation from culinary industry professionals or chef instructors
• Official transcripts, or an official letter from the Admissions office verifying your current GPA

Please send your application to info@feedhopenow.org

Questions? Please contact:

Nancy Brumbaugh, Food Service Director
Email: NBrumbaugh@feedhopenow.org
Direct line: 407-514-1031
Cell: 407-454-0941