Internship – Nutrition & Food Allergy, Food Safety Quality Control (Summer 2027)

Universal Destinations & Experiences Internship Program

• Applications Close: October 26, 2026, at 11:55PM ET. Submit your application as soon as possible – don’t delay!

• Summer 2027 Program Dates: Approximately May 2027 – August 2027.

JOB SUMMARY

The Nutrition & Food Allergy Intern will gain hands-on experience supporting Universal Orlando Resort's Nutrition and Food Allergy Program through ingredient and allergen management, documentation review, guest support, and operational partnerships. Working closely with Nutrition and Culinary professionals, the intern will learn how allergen information is researched, maintained, and communicated to help support informed dining decisions and food safety practices across the resort. This role provides valuable exposure to nutrition, food safety, regulatory compliance, and large-scale foodservice operations.

MAJOR

RESPONSIBILITIES

• Review ingredient statements, product specifications, recipes, and supporting documentation to identify FDA Top 9 major food allergens.

• Assist with maintaining ingredient, recipe, and allergen information within food management and recipe systems.

• Perform data entry, validation, and quality assurance activities to support the accuracy and consistency of allergen records.

• Scan, upload, organize, and maintain product specifications, ingredient documentation, and related records.

• Match product specifications to ingredients and SKUs and assist in identifying missing, incomplete, or outdated documentation.

• Support the review and response process for guest food allergy and special dietary inquiries under the guidance of the Nutritionist/Food Allergy Specialist.

• Research menu items and dietary information to support guest communications and allergy-related requests.

• Assist with creating, reviewing, and maintaining allergy grids, menu allergen information, special event resources, and other educational materials.

• Compare recipes, ingredient documentation, and published resources to identify discrepancies and support information accuracy.

• Participate in restaurant and venue visits to gain an understanding of food preparation processes, allergen procedures, and cross-contact prevention practices.

• Collaborate with Culinary and operational teams to support allergen management initiatives and program objectives.

• Understands and actively participates in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training, and Team Member involvement activities.

• Performs other duties as assigned.

MINIMUM

QUALIFICATIONS

• In pursuit of an Associate, Bachelor or Graduate degree at an Accredited Institution with current class standing of Sophomore or above.

• Minimum cumulative 2.8 GPA is required.

• A transcript is required upon application.

• Strong attention to detail and accuracy.

• Strong written communication and organizational skills.

• Proficiency with Microsoft Office (Outlook, Word, Excel, Teams).

• Ability to research information and identify discrepancies.

• Ability to manage multiple priorities and follow established procedures.

• Ability to work independently and collaboratively.

• Commitment to maintaining confidentiality and professionalism.

PREFERRED SKILLS & KNOWLEDGE

• Preferred majors include: Nutrition or Dietetics, Food Science, Food Safety, Public Health, Biological Science, Health Science, or similar.

• Coursework in food allergies, food science, food safety, nutrition, or foodservice operations is preferred.

• Knowledge of the FDA Top 9 major food allergens and allergen labeling principles.

• Understanding of food safety and allergen cross-contact prevention.

• Interest in nutrition, food allergy management, food safety, or hospitality.

Please note the following

• This internship will be an in-person experience, based in our Orlando offices.

• Interns must be currently pursuing a degree at an accredited university, and must have a graduation date