Food and Nutrition Service Intern

This internship position is a time-limited, temporary position with a start date and orientation on January 25th, 2027. The total number of hours that an intern can work during this timeframe is 250 hours. Please include your GPA on your resume The Food and Nutrition Service Intern at Cone Health provides a hands-on opportunity to support professionals with menu planning, community outreach, and research to promote health. Interns gain hands-on experience in clinical, public health, or food service settings, developing educational materials, managing food inventory, and analyzing data, typically under the guidance of a Registered Dietitian. This role is ideal for students seeking exposure to healthcare operations, analytics, and cross-functional collaboration.

Key Responsibilities

• Collect, analyze, and summarize data related to program performance, workforce trends, and strategic planning.
• Assist with menu planning, evaluate meal patterns for nutritional quality, and manage food safety/inventory, including cost and nutrient analysis, collection of patient data regarding meal quality
• Create nutrition education materials, present seminars, and support community programs or cooking classes.
• Collaborate with internal departments and external partners on campaigns, initiatives, and special projects.
• Manage multiple concurrent tasks and priorities effectively.
• Support the development, implementation, and tracking of internal initiatives, events, and retention programs.
• Assist with database management, reporting, and documentation of key processes.
• Prepare presentations, reports, and communication materials for leadership and stakeholders.
• Conduct research on industry benchmarks, best practices, and emerging trends.
• Coordinate logistics for events, meetings, and program rollouts.
• Perform other duties as assigned by the supervisor or project lead.

Education:

• Required: Must be in process of a college-level degree in a related field and a student in good standing.
• Junior, senior, or graduate student with a minimum 3.0 GPA.
• Currently pursuing a degree in Nutrition, Dietetics, Food Science, or a related field.