The Culinary Externs play a valuable role in the many restaurant, banquets, Garde Manger, pastry, and bakeshop kitchens. Students are provided the opportunity for hands-on training in a Forbes and AAA-rated environment. The culinary externship typically begins anywhere from early February through late August and consists of consecutive full-time work. Nemacolin externs are provided on-site housing options as well as other benefits.
This is a paid Culinary Externship program for Culinary students seeking an understanding of the hospitality industry. This externship includes exposure to the operations division and includes rotations throughout the various kitchens, stewarding, and purchasing departments. Students must commit to a rotation of kitchens and their school agreement.
Continuous authorization to work in the U.S. for the duration of the externship
2nd or 3rd-year student in an accredited collegiate culinary program
Commit to the extern rotation and school agreement.