Program Summary

APPLICATIONS ARE OPEN FOR OUR CULINARY ARTS INTERNSHIP WITH LOEWS ARIZONA - FLEXIBLE START DATES!


Our Culinary Internship with Loews provides international students and recent graduates the opportunity to experience cultural exchange in Arizona, USA. As a participant on the program, you will spend 12 months training with Loews Hotels; a world leading hospitality organisation. This unique opportunity will give participants an insight into culinary at its best, offering you a highly sought-after training experience along with the ability to share your culture and make friends for life. 
 
 
Let Yummy Jobs take you on an amazing culinary adventure to Arizona... #MYYUMMYSTORY
 
During your Internship you will closely follow a unique training plan, there to ensure you are exposed to all areas of Culinary Operations within the hotel. Participants will spend time in each of the following areas:
  • Banquets and Events
  • Signature Dining
  • Casual Dining
Participants will be required to work full-time throughout the program and will be provided with a minimum of 32 hours work each week. Participants will be paid an hourly wage of $10.00 USD per hourHousing is not provided on this program - you will therefore be required to source your own housing for the duration of your program. 
 
Participants on this program will be required to obtain a J-1 Intern or Trainee visa through Yummy Jobs and will be able to train for a period of time as outlined by Loews Hotels.  Upon completion of the program, participants will have up to 30 days to travel within the United States.  Participants must then return to their home country upon completion of the program.
 
KEN HARVEY - EXECUTIVE CHEF
The first requirement for becoming a chef is to love food, and Ken Harvey, Executive Chef of Loews Ventana Canyon Resort, fell in love while working in the produce department at a grocery store when he was just 18. Whilst there, he discovered new fruits and vegetables and learned how to taste them and determine their ripeness. 
 
Harvey travelled to Houston where he attended culinary school at The Art Institute. After graduating in 2001 he interned at the St. Regis in Houston, eventually moving on to work for the Ritz Carlton Hou-ston and St. Regis hotels in Aspen, Colorado and Laguna Nigel, California. 
 
Harvey eventually made his way to Tucson, where he cooked at Hacienda del Sol and the JW Marriott Starr Pass Resort, before settling in at Loews Ventana Canyon as the Banquet Chef and now Executive Chef. He has been with Loews since May 2007.
Harvey is known amongst his peers as a leader in Southwestern cooking and he received the 2015 Outstanding Manager of the Year Award from the Arizona Lodging & Tourism Association. 
 
 
BRANDON CATHEY - EXECUTIVE SOUS CHEF
Chef Brandon Cathey comes to Loews with over 15 years of experience running culinary operations at top hotels. Before joining Loews, Brandon served as Executive Chef at Miraval Spa and Resort in Tucson, where he was responsible for menu development and creating a true farm to table dining experience. Incorporating local bee hives, managing a composting program, and building a two acre garden are a few of his favorite accomplishments.
 
Prior to his role at the Hotel Congress, Chef Brandon served as Banquet Chef at Loews Ventana Canyon, Chef de Cuisine at Flying V at Loews Ventana Canyon and Executive Sous Chef at Maynard’s Market and Kitchen. Chef Brandon began his career as a Banquet Chef at the Bavarian Inn in Sheperdstown, West Virginia working directly under Certified German Master Chef Wolfgang Vomend. 
 

TO BE ELIGIBLE FOR THIS PROGRAM AS A J-1 INTERN, YOU MUST MEET THE FOLLOWING CRITERIA:

  • Be at least 18 years of age at the time of application.
  • Speak fluent English.
  • Be available for a 12-month contract.
  • Be currently enrolled in full-time education at a University outside of the United States.
  • Studying towards an undergraduate degree in Culinary Arts OR have graduated from these studies no more than 12 months prior to your program start date.


TO BE ELIGIBLE FOR THIS PROGRAM AS A J-1 TRAINEE, YOU MUST MEET THE FOLLOWING CRITERIA:

  • Be at least 18 years of age at the time of application.
  • Speak fluent English.
  • Be available for a 12-month contract.
  • Be a graduate from an undergraduate degree in Culinary Arts PLUS at least one year of related work experience in this industry. This experience must have been obtained outside of the United States. 
  • If you have not studied at University level, you must have at least five-years work experience in the culinary industry to qualify. This experience must have been obtained outside of the United States. 

APPLICATION DATES

  • Applications for the Loews Hotels Ventana Canyon Culinary Program for 2018/2019 are open.
  • Applicants are required to be available for a full 12-month contract in order to be considered.
  • We currently have start dates available throughout 2018 and into 2019.

INTERVIEWING PROCESS

  • Interviews with the Yummy Jobs Team will take place via Skype.
  • Applicants will be required to attend a pre-screen interview via Skype with a member of the Yummy Jobs Team in order to be considered.​
  • If successful, candidates will then be invited to a final interview via Skype with Loews HR.
​Please note, all dates are subject to change

 

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Participants on our Culinary Internship with Loews Hotels will be required to submit the following fees (after acceptance of an offer):

PROGRAM FEE

£2,600.00 GBP - 12-month full Placement Program Fee inclusive of Visa Sponsorship, Medical Insurance, U.S SEVIS Fee, Pre-arrival Support and Pre-arranged Job.

ADDITIONAL FEES FOR 2019

  • U.S. Embassy appointment fee = $160.00 USD
  • Flights to the United States = Varies

POST ARRIVAL FEES

  • Weekly accommodation costs = Varies (participants are responsible for sourcing their own housing)
  • Additional supporting funds between $350.00 - $750.00 USD are recommended

 

Please note, all fees are subject to change and may change without notice. Prices stated above are correct for 2019 arrivals.

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