Summer 2027 Culinary Internships - Grand Canyon South Rim

Xanterra Travel Collection•GRAND CANYON, AZ

2d•Onsite

About The Position

Culinary Interns complete an intensive 12-week culinary work program at Grand Canyon National Park’s South Rim, with cross-training in different roles across restaurants within Grand Canyon Village. The seasonal, full-time internship must be completed between May 2027 and September 2027. The typical schedule is 40 hours per week over five days and may include weekends, evenings, and holidays. The wage is $16.05 per hour. Interns gain experience in high-volume hospitality and food and beverage operations, including cooking, food preparation, kitchen supervision, scheduling, inventory management, food cost control, team coaching, and guest recovery. Interns also take part in culinary and hospitality learning and development classes and shadow a Sous Chef. The position offers low-cost dormitory-style employee housing, cafeteria-style meals, fitness equipment, an on-site laundry facility, shuttle service, Wi-Fi, retail, lodging and travel discounts, and a $350 referral bonus program. At completion, interns receive a supervisor critique with a performance scorecard and a certificate of completion. Benefit programs and services are available to eligible employees.

Requirements

Be currently enrolled in or recently graduated from a bachelor’s degree program in Hospitality or a related field.
Meet the physical requirements of the job, including repetitive motion of all extremities and the back; continual kneeling, bending, and twisting; lifting up to 50 pounds; pushing up to 100 pounds; and standing or walking for long periods.
Maintain high-quality work and energy while taking more than 15,000–20,000 steps per workday at an elevation of 7,000 feet.
Have good communication and interpersonal skills, including the ability to interact professionally and courteously with diverse guests and employees.
Balance and prioritize multiple tasks while remaining organized and efficient to meet production standards.
Maintain the company’s Core Values and Mission Statement in everyday work and provide that level of service to guests.

Responsibilities

Cross-train in Food & Beverage operations.
Learn to write schedules for kitchen and dining staff.
Train as a Line Cook and Prep Cook in multiple dining outlets.
Shadow a Sous Chef and assist with daily preparation and service.
Attend Culinary & Hospitality Learning & Development classes.
Attend a departmental management meeting with Chefs and Food & Beverage leaders.
Work shifts in different dining venues serving a combined total of hundreds of guests daily.
Train as a Lead Cook or Kitchen Supervisor.
Learn about inventory management, food cost control, team coaching, and guest recovery.