Is it too late in the year for students to find food service internships?

Finding a food service internship, including those in restaurant kitchens, caterers, and event centers, can seem challenging for college and university students, especially as the calendar year progresses from winter to spring to summer. This article offers valuable insights from industry experts on securing food service internships, even when time appears to be running out.

• Restaurants Welcome Off-Peak Season Interns
• Small Food Companies Seek Innovative Interns
• Strategic Approach to Late-Season Food Internships
• Pitch Your Value to Small Food Brands
• Specialty Food Producers Value Passionate Interns
• Boutique Hotels Offer Last-Minute Kitchen Opportunities
• Year-Round Internships in Various Food Sectors

Restaurants Welcome Off-Peak Season Interns

At my restaurants, we’ve welcomed interns during off-peak seasons since it gives us more time to properly train and mentor them—I actually just brought on two culinary students last month at Prelude Kitchen. From my role with the California Restaurant Association, I know many local restaurants are constantly looking for passionate people, especially as we approach busy seasons. I’d suggest stopping by restaurants in person during slower hours (2-4 pm is best) to introduce yourself and drop off your resume, as many opportunities aren’t formally posted.

Allen Kou, Owner and Operator, Zinfandel Grille

Small Food Companies Seek Innovative Interns

I founded my company after completely reinventing myself at 45, transitioning from financial analyst to food scientist and entrepreneur. Based on my journey building a company with 60+ products, it’s definitely NOT too late for students to find food service internships.

Many food companies (including mine) operate on different hiring cycles than traditional industries. We often need extra help for summer product development and are still finalizing those positions now. Look beyond the obvious big names—smaller health food companies like WiO are constantly innovating and need fresh perspectives.

I personally value candidates who demonstrate initiative. When I was developing our SmartShakes that block carb and fat absorption, I brought on an intern who cold-emailed me with specific ideas for improving our manufacturing process. That impressed me more than perfect timing or credentials.

My advice: Directly contact companies you’re interested in, even if they don’t advertise positions. Emphasize any nutrition knowledge, meal planning experience, or food science coursework. Be specific about what interests you—product development, operations, marketing—and why you connect with their mission.

Jason Whitney, President, WiO SmartFoods

Strategic Approach to Late-Season Food Internships

As someone who works daily with food manufacturers, restaurants, and service providers across Canada and beyond, one of the most common questions I receive from students this time of year is: “Is it too late to find a food industry internship?”

The short answer? No. It’s not too late.

But the approach needs to be intentional, strategic, and—most importantly—aligned with what food businesses truly need right now.

Felicia Loo, Food Safety Consultant and Trainer, SFPM Consulting Inc

Pitch Your Value to Small Food Brands

Not at all—it is definitely not too late for students to seek meaningful food service internships! For companies like mine, the summer and early fall are the times of year when we actively seek additional people to prepare for the holiday rush.

Many small and mid-sized food companies, unlike the large restaurant chains or corporate programs with early spring deadlines, hire on a rolling basis, depending on need. Students who reach out now often have an advantage since they are reaching out right before seasonal demand picks up.

My advice, rather than just applying, is to pitch yourself. Email a small food brand and tell them how you can add value for them. Offer to help with packing, social media, or photography. Show them that you understand their business and aren’t just trying to fill a line on your resume.

In the food service world, we value hustle, creativity, and real-life experience over operationally controlled applications. So no, it is not too late. In fact, it’s a great time now to come in and set yourself apart!

Mary Case, Founder, The Happy Food Company

Specialty Food Producers Value Passionate Interns

It’s definitely not too late for food service internships. As someone who built a specialty spice brand and works with emerging food companies, I’ve seen many operations make hiring decisions on rolling schedules rather than strict academic calendars.

The artisanal food space particularly values passion and initiative over perfect timing. When I was developing our pepper grinder line, I brought on interns mid-spring who simply reached out expressing genuine curiosity about our traditional grinding mechanisms and global flavor profiles.

Consider specialty food producers and kitchenware companies beyond just restaurants. My brand regularly takes on students interested in recipe development, content creation, and e-commerce. These positions offer valuable experience in how culinary products are marketed and sold – skills that transfer directly to food service careers.

Direct outreach works wonders. One of our most successful interns simply emailed us with specific observations about our spice blend recipes and packaging design. Their initiative impressed us far more than when they applied. Include a personal note about why you connect with a company’s specific culinary approach or product innovation.

Joseph Rosenblatt PM, Owner, Peppermate

Boutique Hotels Offer Last-Minute Kitchen Opportunities

Sous-chefs at boutique hotels constantly face staffing shifts, so internship spots can open at any moment, even in the week they’re needed. Because kitchens operate in perpetual motion, losing a prep cook on Monday might trigger intern interviews by Friday. Candidates stand out by walking in or emailing a concise resume, then talking food: citing a favorite dish to cook and outlining clear learning goals. Genuine curiosity and a readiness to tackle tasks can highlight the eager learners.

Gary Edwards, Owner, Voceer

Year-Round Internships in Various Food Sectors

Many restaurants, hotels, and food companies hire interns all year round, not just during summer. They often need extra help during peak periods like holidays, spring break, and back-to-school.

Restaurants are often busy in the spring with students back in school, and summer workers returning for the fall means that restaurants have a lot of open positions, which leads to new internship opportunities.

Different types of places hire at different times:

1. Hotels and resorts need help during their busy seasons.
2. Corporate food companies bring on interns for winter and spring projects.
3. Catering companies need more employees for holiday events.
4. Many food magazines and blogs need help with content.

What you can do right now is contact the places you want to work at. Even if they don’t have openings currently, they may remember you and reach out later. Your career center at school is a good place to start, as they often have networks with local businesses.

Don’t ignore these options:

• Part-time internships during school
• Winter break programs
• Food trucks and pop-up restaurants
• Your school’s dining services

The food industry is moving fast and always needs good people. If you are serious about learning, most managers will find a way to give you experience. Start applying now!

Jan Lutz, Director HR | Co-Founder, Quantum Jobs USA