Culinary J1 Intern
Job Summary
This is a J-1 culinary internship at Grand Hyatt Deer Valley in Utah, offering structured training across cold kitchen, hot kitchen, and banquet operations. Trainees will gain hands-on experience in luxury hotel food preparation, kitchen sanitation, and event execution. The program follows a progressive training plan supervised by professional chefs.
Responsibilities
- Participate in kitchen orientation and safety training
- Prepare cold dishes, dressings, and station setups
- Execute hot kitchen cooking methods including grilling and sautéing
- Handle banquet production, portioning, and plating
Required Skills
- Hospitality degree (minimum 2-year full-time course)
- Recent work experience in luxury hotels
- Knowledge of kitchen sanitation and food safety
- Ability to work in cold, hot, and banquet stations
Job Details
Training Plan:
Orientation (0,5 month):
You will attend orientation, tour the hotel and kitchens, meet supervisors, review emergency and workplace procedures, and receive information about local resources and cultural activities. The designated trainers will introduce menus, equipment, sanitation and allergen procedures and assess starting skills.
Cold Kitchen Cook (3,5 months):
Following chef demonstrations, you will practice basic cuts, dressings and individual cold dishes before progressing to complete station setup and supervised service. Instruction will cover hotel recipes, ingredient quality, allergens, labeling and temperature control. Restaurant orders and banquet platters will provide practice in different quantities and presentation styles. Guidance will decrease as accuracy and consistency improve, with chef supervision maintained.
Hot Kitchen Cook (4 months):
You will begin with chef demonstrations and guided practice in the cooking methods used on current menus, such as sautéing, grilling, roasting, frying, braising and poaching. Training will progress from individual components to complete plates and supervised station service. You will practice reading orders, organizing mise en place, checking temperatures and coordinating timing with other cooks. Relevant dishes may be produced for restaurant or banquet service within the phase’s learning objectives.
Banquet Cook (4 months):
You will review event menus and guest counts with a chef, learn to adjust recipe quantities and follow a production schedule. Guided practice will cover banquet dishes, hot and cold holding, dietary requests and station setup for scheduled functions. You will progress from individual banquet components to supervised station execution and coordinated plate-up, with exposure to plated and buffet formats where available. Post-event discussions will reinforce accuracy, timing and consistency.
Requirements:
- You have a hospitality degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education
- Recent relevant work experience in the (ultra) luxury hotel industry