Culinary Internship: Hands-On Cook & Kitchen Leadership

Xanterra; Arizona; Presencial; USD 18.000 - 26.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Dormitory housing

On-site meals

Free laundry

Shuttle service

Wi-Fi

Discounts on retail, lodging and旅行

Referral bonus

Descripción de la vacante

Xanterra at Grand Canyon South Rim offers a 12-week Culinary Internship in seasonal, full-time capacity. You will cross-train in Food & Beverage operations, learn to draft kitchen and dining schedules, and train as Line Cook and Prep Cook across several outlets.

Shadow a Sous Chef, participate in management meetings, and support daily service for hundreds of guests. The program emphasizes hands-on learning, rigorous prep, and exposure to inventory control, guest recovery, and team leadership

Formación

• Enrolled in or recently graduated from a Bachelor's degree in Hospitality or related field.
• Able to meet physical requirements including lifting up to 100 pounds and long periods of standing.
• Willing to work a 40-hour week, including weekends, evenings, and holidays.
• Strong communication and interpersonal skills with guests and teammates.
• Ability to balance multiple tasks and maintain high energy.
• Comply with Grand Canyon South Rim and Xanterra Core Values.

Responsabilidades

• Cross-train in Food & Beverage operations.
• Learn to write schedules for kitchen and dining staff.
• Train as a Line Cook and Prep Cook across multiple outlets.
• Shadow a Sous Chef and assist with daily prep and service.
• Attend Culinary & Hospitality Learning & Development classes.
• Attend departmental management meetings with Chefs and F&B leaders.
• Work shifts across dining venues serving hundreds of guests daily.
• Assist with inventory management and cost control basics.

Conocimientos

Communication

Interpersonal skills

Stamina

Educación

Bachelor's degree in Hospitality or related field

Descripción del empleo

Xanterra at Grand Canyon South Rim offers a 12-week Culinary Internship in seasonal, full-time capacity. You will cross-train in Food & Beverage operations, learn to draft kitchen and dining schedules, and train as Line Cook and Prep Cook across several outlets.

Shadow a Sous Chef, participate in management meetings, and support daily service for hundreds of guests. The program emphasizes hands-on learning, rigorous prep, and exposure to inventory control, guest recovery, and team leadership