Program Summary

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


New for 2019! Our Culinary Internship with Loews Philadelphia Hotel provides international students and recent graduates the opportunity to experience cultural exchange in Philadelphia, Pennsylvania. As a participant on this 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. 
 
Located in the first skyscraper to be built in the United States, Loews Philadelphia Hotel combines living history with warm sophistication.
 
 
Let Yummy Jobs take you on an amazing culinary adventure to Philadelphia... #MYYUMMYSTORY
During your Internship with Loews 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:
  • Pastry
  • Garde manger (Pantry Chef)
  • Fine Dining
  • Conventions and Events as Extra
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 $16.50 USD per hour
 
Housing is not provided on this program; participants are responsible for sourcing their own accommodation for the duration of their time in the U.S.
 
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.
Loews Philadelphia Hotel is a national historical landmark (earned its status in 1979), as it was the first International style skyscraper built in the United States. The building was formerly the Philadelphia Saving Fund Society Building, or PSFS Building, the nation’s first savings bank. The bank commissioned the construction of a 36-story, 491-foot skyscraper that would provide for the banking and office activities of the Society, designed by architects William Lescaze and George Howe.
 
The bank eventually failed and was bought by developers to turn into a Loews Hotel. Conversion into a hotel began in 1998, and the Loews Philadelphia Hotel opened in April 2000.
 
A sense of the building’s history is visible on the 33rd Floor, the highest floor of the building. This particular part of the building was set aside only for the most top executives of the bank and the most powerful people. The historical features of the prestigious floor have been well maintained as part of the hotel. Today, the original designs remain in place as well as the unique Art Deco style of the building remains, especially the custom Cartier clocks throughout the hotel.
THOMAS HARKINS - EXECUTIVE CHEF
Chef Thomas Harkins developed his passion for cooking when he started his first restaurant job when he was just 14 years old. He graduated from the Culinary Institute of America in 1989, and went on to work in some of the country's finest kitchens at the Bonaventure Resort and Spa, Hotel Atop the Bellevue, Rittenhouse Hotel, Moshulu, Circa and Plate, before coming to our City Center restaurant.
 
As Executive Chef of first SoleFood and now Level 33 at the Loews Philadelphia Hotel, he's become known for his unique and innovative Philadelphia seafood dishes and expert management style. He's been awarded "Best Savor Dish of the Year" by Philly Magazine and Manager of the Year by Loews Hotels. A particular point of pride is that hes been chosen to cook at the James Beard House four times. He says, "I have a passion for sourcing great product and creating something with it."
 
 
JOE THOMAS - RESTAURANT CHEF
Chef Joe Thomas Jr. approaches his menu of contemporary, yet inherently American dishes with energy and creativity, while honoring the simplicity of the ingredients. His connection to creating updated classics comes from his own passion and love of developing flavors that blend the familiar with the unexpected.

He found his love for cooking as a teen, starting in the restaurant industry at age 14, and has been cooking ever since. A 2009 graduate of Walnut Hill College, Joe is a native Philadelphian. His culinary resume includes being mentored by Chef Tom Harkins, of national recognition. Joe worked his way up under Chef Harkins, starting as a culinary apprentice while attending school, and has ascended to Chef de Cuisine of Bank & Bourbon through hard work and a talent for culinary creativity

“Working in a unique, competitive environment in this city presents its own set of challenges, but I’m proud of the team we’ve put together at Bank & Bourbon and all that we’ve achieved”. His achievements include a warm review from Philadelphia Inquirer food critic, Craig Laban, who credited Bank & Bourbon with “striking a tone I could get used to”.
 
AMANDA KAEWVICHIEN
Executive Pastry Chef Amanda Kaewvichien has created desserts for Oprah Winfrey, Presidents George W. Bush, Bill Clinton and Jerry Ford. She now employs her talents at Bank & Bourbon.
 
Born in Vientiane, Laos, she arrived in Philadelphia in 1980 and did not immediately enter the pastry profession. Instead, she attended nursing school. During this time she also took her first culinary job at the Rittenhouse Hotel working under Executive Chef Gary Coyle, formerly the chef at the renowned Tavern on the Green, New York City. She then worked for Jim Coleman, a celebrated author and TV show host. Kaewvichien began her culinary career in garde manger. After two years of making salads and sandwiches, she realized baking was her calling. While at the Rittenhouse Hotel, she requested to work in the pastry kitchen. There, she worked her way up from a cook to becoming an assistant pastry chef under Stanley Keenan. She joined The Loews Philadelphia Hotel in 2000.
 
In addition to her time in the pastry kitchen, Kaewvichien has appeared on local and regional television programs and has prepared desserts for a collaborated dinner at James Beard House, in New York City.

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 Philadelphia Hotel 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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