Externship- Culinary

Organization- Grand Hyatt DFW

Summary

At Hyatt, we believe our guests choose us because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. Grand Hyatt DFW is seeking motivated culinary students for a hands-on Culinary Externship designed to support continued growth, technical development, and real-world kitchen experience in a professional hotel culinary environment.

The Culinary Externship provides students with the opportunity to apply classroom learning in a fast-paced, full-service hotel setting. Externs will gain practical experience in food preparation, kitchen operations, sanitation, organization, teamwork, and service execution while working alongside experienced culinary professionals.

This externship is intended to serve as a continuation of culinary training and provide meaningful exposure to professional food service operations. The experience is designed to help students build confidence, speed, accuracy, professionalism, and a stronger understanding of hospitality-focused culinary operations.

Externship Structure

• The externship consists of 210 clock hours of hands-on culinary training.
• The extern will coordinate their schedule with the designated Grand Hyatt DFW culinary representative based on business needs and school requirements.
• The extern may be required to submit a weekly training log and complete any required school assignments.
• A designated site supervisor or culinary leader will complete an evaluation at the conclusion of the externship.
• The externship may be paid or unpaid, depending on the agreement between the school, student, and host site.
  
  

Key Learning Opportunities

• Gain exposure to professional hotel kitchen operations.
• Support preparation and production for restaurant, banquet, event, colleague dining, and other culinary areas as assigned.
• Learn proper mise en place, station setup, food storage, labeling, dating, and rotation procedures.
• Practice knife skills, cooking techniques, prep methods, portioning, plating, and presentation standards.
• Develop speed, accuracy, attention to detail, and consistency in food preparation.
• Learn how to work safely and efficiently in a high-volume kitchen environment.
• Understand the importance of sanitation, food safety, cleanliness, and organization.
• Observe and support communication between culinary, stewarding, banquet, restaurant, and hotel operations teams.
• Build professional habits related to punctuality, reliability, grooming, communication, teamwork, and initiative.
• Receive coaching and feedback from culinary professionals throughout the externship.
  
  

Key Responsibilities

• Report to scheduled shifts on time, in proper uniform, and prepared to work.
• Follow direction from the assigned culinary supervisor, chef, or trainer.
• Assist with food preparation, production, setup, and breakdown as assigned.
• Maintain clean, organized, and sanitary work areas at all times.
• Follow all hotel, department, safety, sanitation, and food handling procedures.
• Properly label, date, store, and rotate food products.
• Use knives, kitchen tools, and equipment safely and responsibly.
• Communicate questions, concerns, or production needs to culinary leadership.
• Demonstrate a positive attitude, willingness to learn, and openness to feedback.
• Work cooperatively with supervisors, chefs, cooks, stewards, and other hotel colleagues.
• Complete required training logs, assignments, or documentation in accordance with school requirements.
• Perform other culinary training duties as assigned within the scope of the externship.
  
  

Evaluation Criteria

Extern performance will be reviewed at the completion of the externship. The site supervisor may evaluate the extern’s progress in areas including:

Professionalism

• Reliability and punctuality
• Discipline and decision-making
• Professional grooming
• Attitude and enthusiasm
• Communication and integrity
• Initiative and ability to accept feedback
  
  

Culinary Skills

• Quality of work
• Knife skills
• Cooking skills
• Safety and sanitation
• Speed and accuracy
• Attention to detail
• Ability to learn new tasks quickly
• Ability to work under pressure
• Knowledge of systems and procedures
• Self-starter behavior
  
  

Interpersonal Skills

• Cooperation with supervisors
• Cooperation with coworkers
• Teamwork and communication
• Professional conduct in the kitchen environment
  
  

Qualifications

• Current enrollment in a culinary program or approved culinary externship course required.
• Interest in hotel culinary operations, food production, banquet service, restaurants, or hospitality preferred.
• Basic culinary knowledge and knife skills preferred.
• Ability to follow directions, ask questions, and accept coaching.
• Strong attention to detail, cleanliness, organization, and safety.
• Positive attitude and willingness to learn in a professional kitchen setting.
• Ability to work independently and as part of a team.
• Food handler certification or ability to obtain required certification, if applicable.
• Ability to complete the required externship hours within the designated timeline.
• Flexible availability based on business needs, including mornings, evenings, weekends, and holidays.
  
  

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.