Summer 2026 Culinary Internships - Grand Canyon South Rim

Denver, CO Corporate Office

75d•Onsite

About The Position

Create lifelong memories while learning about high-volume hospitality at Grand Canyon National Park's South Rim! Our Culinary Interns will complete an intense 12-week culinary work program with cross-training in different roles across different restaurants within Grand Canyon Village The Details: Position Type: Seasonal, Full-time Internship Season Dates: Must complete 12-week program between May 2026 - September 2026 Schedule: Typical schedule is 40 hours, 5 days/per week (may include weekends, evenings, and holidays) Why Grand Canyon South Rim? We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we are the primary authorized concessionaire at the Grand Canyon South Rim, and proud stewards of the park. Life at the South Rim: In-park employee housing (dormitory-style) and on-site employee meals (cafeteria-style) Free on-site laundry facility, free shuttle service, and WiFi (limited bandwidth) A fast-paced, exciting work environment Meet people of all ages from all over the country and world! Benefits and Perks: Rec Center – Fitness Equipment, Computers, and Free WiFi Paid Day off on your birthday with restaurant & retail discounts Discounted mule rides Summer Property Olympics Free Grand Canyon Railway Train Rides Exclusive retail, lodging, and dining discounts at other Xanterra properties 15% Verizon service/products discount $350 Referral Bonus Program The adventure of a lifetime!

Requirements

Be currently enrolled or recently graduated from a Bachelor's degree program in Hospitality or related field.
Able to meet all physical requirements of the job, which include repetitive motion of all extremities and the back including continually kneeling, bending, and twisting; lifting up to 50 pounds; pushing up to 100 pounds; and long periods of standing/walking.
Ability to maintain high quality of work and high energy while taking more than 15,000 - 20,000 steps per work day at an elevation of 7,000 feet.
Must have good communication and interpersonal skills with the ability to professionally and courteously interact with a broad cross-section of diverse guests and employees.
Ability to balance and prioritize multiple tasks while remaining organized and efficient in order to meet required production standards.
Maintain the company's Core Values and Mission Statement in everyday work and project this level of service to our 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 prep and service.
Attend Culinary & Hospitality Learning & Development classes..
Attend a departmental management meeting with Chefs and F&B 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, guest recovery, and more.