Fall 2026 Culinary Co-Op

Campbell's • Camden, NJ

1d • Onsite

About The Position

Since 1869, we've connected people through food they love. We’re proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell’s brand, as well as Cape Cod, Chunky, Goldfish, Kettle Brand, Lance, Late July, Pacific Foods, Pepperidge Farm, Prego, Pace, Rao’s Homemade, Snack Factory, Snyder’s of Hanover. Swanson, and V8. Here, you will make a difference every day. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us. Culinary Co-Op Job Description 2026 Campbells Culinary Co-Op/Research Chef August 2026 – January 2027 Imagine... working for a company that knows that its people are the key to its success in the marketplace. A company in which achieving extraordinary results and having a stimulating work experience are part of the same process. At Campbell’s, we cultivate and embrace a diverse employee population. We recognize that people with diverse backgrounds, experiences and perspectives fuel our growth and enrich our global culture. We are looking for an individual who enjoys working in a fast-paced, team-oriented environment, likes to be challenged, and values the opportunity to make a difference. General Summary We are currently seeking an individual for a six-month Co-Op position with our Culinary Innovation Hub at our World Headquarters location in Camden, New Jersey, located just outside of Center City Philadelphia. Campbell's Co-op Program provides students/graduates with an opportunity to contribute to activities within Soup, Sauce and Beverage, and North American Food Service to work on brands including Swanson Broth, Campbell's Condensed and Ready-to-Serve Soups, Pace Salsa, Prego Italian Sauce and V8 Beverages. Students/Graduates will be part of a team and will work alongside other experienced professionals on critical project initiatives. The Co-Op will be from August 2026 to January 2027.

Requirements

• Candidates must be either actively pursuing or have completed a bachelor’s or master’s degree in culinary arts or culinary science program
• Candidates must have or be in good academic standing with their college or university.
• 3.0 GPA or higher preferred
• Preferred experience working in a kitchen with intermediate cooking skills
• Strong organizational and time management skills
• Great verbal and written communication skills
• Candidates must be able to commute to Camden, NJ office.
• Proficiency with Microsoft Excel, Word, and PowerPoint
• Candidates must demonstrate an ability to learn quickly, and to be able to work well independently, in a team environment and on multiple projects
• Physical ability to handle weight of approximately twenty-five pounds
• You must have authorization to work in the U.S. to participate in the Campbell’s Co-op Program.

Responsibilities

• Assist with prototype development in the kitchen and commercialization process for new products and/or line extensions.
• Learn the basics about thermal processing and the SOPs for producing shelf-stable products.
• Support chefs in food preparation for inter-company events and customer visits.
• Participate in and lead product tastings.
• Generate new innovations & concepts leveraging culinary trends.
• Effectively collaborate with immediate and cross-functional team members.
• Lead a project and present results to the R&D organization upon completion of the six-month term

What This Job Offers

• Career Level: Intern
• Education Level: Associate degree