Luxury Hotel Culinary Internship: Hands-On Kitchen

The Crescent Hotels Group; Rossland; On-site; CAD 13,000 - 20,000; Full time

Job summary

The Josie Hotel, part of Crescent Hotels & Resorts, invites aspiring culinarians to join a hands-on internship in a luxury hotel setting. This is a unique opportunity to learn from seasoned professionals, apply classroom skills, and contribute to memorable guest experiences.

The program runs 10 weeks with AM/PM shifts. Interns will follow recipe cards, prep, date/rotate perishables, assist in cost controls, and operate kitchen equipment while developing teamwork and professional conduct.

Qualifications

• Must be currently enrolled at an accredited educational institution.
• Pursuing degree in Hospitality, Culinary, Food & Beverage, or related field.
• Must be at least 18 years of age.
• Strong written and verbal communication skills preferred.

Responsibilities

• Follow and complete 10-week internship program.
• Prepare food of consistent quality following recipe cards and standards.
• Start food items prepared ahead of time to avoid over-preparation.
• Date and rotate perishables; keep temperatures in check.
• Check pars for shift use; note shortages and assist in buffet stocking.
• Return unused food to storage with proper labeling.
• Assist in addressing food cost and waste control per Crescent standards.
• Operate and clean kitchen equipment including fryer, broiler, stove, steamer, mixers, and grills.
• Attend regularly and be available for shifts.
• Perform other duties as assigned.

Skills

Self-starting

Professional appearance

Guest communication

Team player

Dexterity

Education

Enrollment in accredited institution

Pursuing Hospitality/Culinary degree

Tools

Microsoft Office

Job description

The Josie Hotel, part of Crescent Hotels & Resorts, invites aspiring culinarians to join a hands-on internship in a luxury hotel setting. This is a unique opportunity to learn from seasoned professionals, apply classroom skills, and contribute to memorable guest experiences.

The program runs 10 weeks with AM/PM shifts. Interns will follow recipe cards, prep, date/rotate perishables, assist in cost controls, and operate kitchen equipment while developing teamwork and professional conduct.