The Culinary Internship position is a paid Culinary internship designed specifically for Culinary and/or Patisserie students seeking to meet their programs educational requirements, while building their skill set toward a career in the food & beverage or hospitality industry.

This internship includes exposure to operations within the back of house, including rotation through individual stations, including but not limited to; prep, pantry, baking, production, expo, banquets, cafeteria, storeroom, ordering & inventory, etc.

Interns are provided the opportunity to work in high volume, production kitchens, learning from Chefs and along with fellow culinary interns. As a seasonal operation, students gain valuable experience in restaurant/kitchen start up and closing procedures.

Interns must commit to a consecutive 12-16 week internship, determined by work site location.

Internships typically begin between mid-May and July 1 and conclude between late August and the end of September.

  • Reports to work on time and in proper uniform.

  • Will work in designated station as set by Location Chef/Sous Chef.

  • Assists in producing a quality product in a timely and sanitary fashion for guests and employees.

  • Assists Location Chef and Cooks with preparation of; soups, sauces, appetizers, entrees, cold side items, salads, desserts and Employee cafeteria production.

  • Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

  • Inventories menu items, stocks and preps area with needed supplies.

  • Follows all set recipes and standards as set by company.

  • Cleans and maintains Kitchen equipment, utensils, dishes, pots, pans, glassware, tables, refrigerators, deep fat fryers, ovens, ranges and all other work areas in accordance with sanitation regulations.

  • May periodically train new employees or staff from other departments.

  • May assist with stocking and inventory, unloading of trucks, organization of storeroom, etc..

  • Completes GPI Sanitation program.

  • Complies with all health and safety codes in handling and storage of all food products and kitchen equipment.

  • Adheres to all hotel policies and regulations.

  • Assists in other departments and with other duties as assigned.

  • Must be a minimum of 18 years of age.

  • Must be enrolled or recent graduate of an accredited Culinary/Patiserrie program.

  • A letter of recommendation from academic instructor or work place Manager is required.

  • Previous commercial kitchen experience helpful.

  • Must understand basic cooking techniques.

  • Must demonstrate knowledge of proper, current sanitation standards.

  • Must be able to multi-task and perform all manual aspects of Kitchen operations.

  • Must be able to read and write clearly.

  • Strong interpersonal skills required.

  • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.

  • Must be team-oriented, positive and upbeat.

  • Must be able to speak clearly and respectfully with coworkers and guests.

  • Must be respectful of diversity and possess the ability to work effectively with all levels of staff.

  • High volume Kitchen/EDR in a National Park environment.

  • Seasonal hotel operations.

  • Kitchen environment may have times of high noise levels.

  • Climate control equipment may or may not be present.

  • Working in varying degrees of temperatures is expected, including coolers, freezers, production line, etc.

  • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.

  • Non-smoking environment.

Job ID # (iCIMS): 2016-7352