Location : Location
    US-MT-Glacier National Park
    Job ID
  • Overview

    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. 

    Work Environment

    • 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.


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