Intern Jobs

About The Position

Requirements

• Be currently enrolled in or recently graduated from a bachelor's degree program in Hospitality or a related field.
• Be able to meet the physical requirements of the job, including repetitive motion of the extremities and back, continual kneeling, bending, and twisting; lifting up to 50 pounds; pushing up to 100 pounds; and long periods of standing and walking.
• Be able to 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 and the ability to interact professionally and courteously with diverse guests and employees.
• Be able to 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 project the expected 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.

Benefits

• Low-cost employee housing (dormitory-style).
• On-site employee meals (cafeteria-style).
• Fitness equipment.
• Free on-site laundry facility.
• Free shuttle service.
• Wi-Fi.
• Retail, lodging, and travel discounts.
• $350 referral bonus program.
• Competitive benefit programs and services for eligible employees.
• Supervisor critique with a performance scorecard.
• Certificate of completion recognizing achievements.