Culinary Externships

The Glacier Park, Inc. Culinary Externship Program is a paid educational opportunity for culinary students seeking to fulfill their schools educational requirements. 
Culinary Externship Essential Functions:
  • Culinary externs play a valuable role in our restaurant, banquet and cafeteria operations. 
  • Externs are provided an opportunity for hands-on, high volume, production experience in full service, seasonal kitchens. Interns gain valuable experience in all stages of restaurant operations; from opening to close, they are able to develop their culinary persona, while immediately putting into practice the valuable skills they have learned. 
  • This Externship program provides a rotation through all culinary operations, providing a valuable approach to learning and experiencing the culinary industry from all stations. Students enjoy an opportunity for development and refining of their educational knowledge, culminating in a comprehensive performance evaluation by their Chef. This performance evaluation, conducted at the end of the internship, provides the student and educational institution with critical feedback on the student’s knowledge, skills & abilities and professional development over the course of the program. 
  • Students must commit to a consecutive 12-20 week externship that will satisfy both the employment agreement and their school requirements.
  • All qualified GPI externs are provided on-site housing options as well as other benefits. 
Culinary Externship Qualifications:
  • Must be at least 18 years of age
  • Authorization to work in the U.S. or Canada
  • A letter of recommendation from your professional or academic institution
  • Commitment to a consecutive 12-20 week internship
  • Ability to work varying shifts, including evenings, weekends, and holidays
  • Ability to competently work in varying rotations and kitchen stations 
  • Must be able to communicate effectively and professionally in all settings

US Applicants Apply Now       Canadian Applicants Apply Now