Jobs & Internships


 DESCRIPTION: At LeCroissant Catering and Events, we believe our guests select LeCroissant because of our caring and attentive team members, who are focused on providing efficient service and meaningful experiences. Le Croissant Catering is more than a full-service catering company. We create relationships with our clients. We enjoy getting to know our clients — their dreams and their passions. We pride ourselves on making our clients’ dreams a reality by consistently partnering with them each and every step of the way. We closely monitor the latest trends in food, style, art, and entertainment. And we always make sure, no matter how big or small an event may be, to pay attention to detail.

 Founded in 1995, LeCroissant Catering has continually grown to what it is today. We help our customers build events for the future. This philosophy is born from our love of food, events, telling stories, pushing boundaries, and by creating experiences. We are a team of artisans, pioneers, and mavens with a lifetime of combined expertise.

EXTERNSHIP/JOB: LeCroissant Catering and Events is looking for a Catering Extern to join our team this summer, and hopefully longer! This is a paid externship program for students seeking an understanding of the hospitality industry. We offer a limited number of baking externships in our pastry kitchen! Come join our team and gain hands-on professional experience.

TIME/PAY: Externships require 24 hour per week commitment. The position is paid and you will benefit from learning how to work in a high volume production pastry kitchen and you will leave with a clear idea of what it is like to be a pastry cook. This externship  is an hourly position.

LeCroissant associates work in an environment that demands exceptional performance yet reaps great rewards. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, we are ready for you. We are Utah’s Premier Caterer. We know food. We know events!


  • Continuous authorization to work in the U.S.
  • 2nd year student (1st year student, with recommendation from professors)
  • Studying hospitality or related major
  • Capable of a 10 week minimum commitment

 TO APPLY:  Here is the externship info for our bakery department. You don't have to be looking to do the externship, it can be for a full-time position. We loved our last intern. She got hired on full time and is amazing!  Please contact Stephanie Romero directly at stephanie@lecroissantcatering,com or call 801.466.2537.

Posted 1/26/15

The Bistro at Courtyard by Marriott-Lehi at Thanksgiving Point - Hiring a Bistro Cook


  • Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
  • Prepare food of consistent quality following recipe cards and production and portion standards and per request from servers. 
  • Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
  • Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. 
  • Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
  • Date all food containers and rotate making sure that all perishables are kept at proper temperatures. 
  • Check pars for shift use, determine necessary preparation, freezer pull and line set up. 
  • Note any out-of-stock items or possible shortages. 
  • Assist in keeping buffet stocked. 
  • Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. 
  • Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
  • Assist in prep work of vegetables and condiments as required for the next shift. May perform other duties as assigned. 


  • Must be available weekdays, weekends, holidays. Hotels operate 365 days per year.
  • Great hotel to work in! Fun, positive work environment!


  • $9.00 per hour
  • Part-time hours


  • Courtyard by Marriott 
  • Lehi at Thanksgiving Point 
  • 2801 W. Clubhouse Dr. 
  • Lehi, UT 84043


  • Please send your resume to or come in personally calling Mellissia C. Yonk, Food and Beverage Manager, at 801-768-1174

 Posted: 1/20/15

Cupcake Chic Gourmet Bakery - Baker/Decorator Position Open

JOB DESCRIPTION:  At Cupcake Chic Gourmet Bakery we strive to create the best, most tasty treats out there. That happens from having a creative, detail oriented, and “let’s-try-new-things” team. We are looking to add to our award winning team.

QUALIFICATIONS:  We are seeking any students still in school with availability to work, graduating students, or graduated students that may be interested in the opportunity. 

 - Experience in baking and/or cake decorating. We value the talent.

- Good people skills is a must. You’ll be collaborating with customers and co-workers.

- Great attention to detail. That’s where a quality product comes from.

- A creative drive and no fear attitude to try new things. We want you to love it!

SALARY/HOURS: If you have skills in baking and/or cake decorating we would love to talk to you about a full/part time position with us.

 - Position is full time. Part time possible.

- Pay depends on experience.

TO APPLY:  - Email your resume to

- If you have pics of some of your creations, feel free to attach them, we’d love to see.

Posted: 1/16/15

Copper Kitchen Restaurant - Line Cook, Pantry/Garde Manager, Saute & Grill Jobs Open

LOCATION:  Copper Kitchen Restaurant, 4640 South 2300 East, Holladay, UT

JOB DESCRIPTION / HOURS:  Lunch Service, shifts will be 7 am-3 pm, 8 am-4 pm and/or 9 am-5 pm

SALARY:  Pay Rate is DOE, starting rate range $11-13 per hour.

TO APPLY:  Please email cover letter, resume and references to Ashley Weaver, Executive Chef at

Posted:  1/14/15

Copper Onion Restaurant - Line Cook-Pantry/Garde Manager Needed

LOCATION:  Copper Onion, 111 East Broadway, Ste 170, Salt Lake City, UT

JOB DESCRIPTION / HOURS:  Dinner Service. Shifts will be 2-10 pm and/or 4 pm - midnight. 

SALARY:  Pay Rate is DOE, starting rate range $11-13 per hour

TO APPLY:  Please email cover letter, resume and references to Ashley Weaver, Executive Chef at

Posted: 1/14/15

Westgate Park City Resort & Spa - Positions Open!

Resort Telephone Operator  $ 12.00 per hour

  • 3:00 PM - 11:00 PM
  • Must be able to work weekends/holidays
  • Answer the resort switchboard, forward calls, take messages.
  • Set up wake up calls.
  • Other duties as asssigned

Resort Night Auditor   $ 12.50 per hour

  • 11:00 PM - 7:00 AM
  • Must be able to work weekends and holidays
  • Check guest in/out.
  • Provide customer service
  • Review and close out the daily accounting deposits of various departments
  • Cover the switchboard during the night shift.

Posted 1/2/2015

Baker Needed for 2015!


JOB: We are looking for an amazing baker for 2015! We want someone that wants to be with us for a long time -- Must be reliable!

HOURS:  Flexible schedule, working any time from 4 am to 4 pm


QUALIFICATIONS:   Awesome personality – Driven - Hard working - Loves to work - Easy going and Works well with others!

TO APPLY:  Send your resume to

Posted 12/30/14

The Mouse Trap Food Truck – Now Hiring

Hiring/Training NEW Employees - Send Resume!

Perfect for College Students

JOB DESCRIPTION:  Temp or P/T help wanted for The Mouse Trap Food Truck in Utah County. The food truck is launching very soon to be on the road 6 days a week for lunch, dinner and events.

TIME & PAY: Each shift is 3-4 hours and will be paid an hourly wage, depending on experience.

TO APPLY:  Please email for questions and consideration.


Posted: 12/22/14

Tower Deli at Thanksgiving Point - Part-time Food Service Cashier Needed!


  • Come join our team at the Tower Deli at Thanksgiving Point! We need to fill a part-time position for a friendly multi-tasker to handle all aspects of food service for our Tower Deli including making and serving food and to ring up customers. This is a great job for students!


  • Greet guests and take orders.
  • Operate and balance a till. 
  • Prepare menu items, buss tables, take phone orders and do general cleaning.
  • Other duties as requested by supervisor.


  • Applicants must work well with the public, have a current food handler's permit or obtain one within 30 days of hire, and money handling abilities.
  • Must be able to lift 30 lbs. and be able to stand for long periods of time and climb stairs.
  • Must be a team player and be self-motivated. 


  • Primarily day shifts between the hours of 10:30 to 4:00 Monday through Friday with open availability on Saturdays and Holidays.


  • Depends on Experience


 Posted 12/17/14 

NEW JOB at Thanksgiving Point - Full-time, Salaried Banquet Manager Position!

Thanksgiving Point Conferences and Catering


The Banquet Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. Pay DOE

QUALIFICATION STANDARDS -- Education & Experience
• At least 2 years of progressive experience in a hotel or a related field required.
• High School diploma or equivalent required.
• Supervisory experience required.
• Must be proficient in Windows, company approved spreadsheets and word processing.
• Must have a valid driver's license for the applicable state.

Physical requirements
• Long hours regularly required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. • Ability to stand during entire shift.

Mental requirements
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations, must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Thanksgiving Point standards, as required by scheduling which will vary according to business levels. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
• Comply at all times with Thanksgiving Point standards to encourage safe and efficient operations.
• Prepare schedules and wage progress reports for all Banquet employees.
• Prepare payroll for the Banquet department.
• Assist as necessary in the setup, service and breakdown of banquet functions.
• Coordinate all banquet related food and beverage requirements with the appropriate department(s).
• Keep kitchen informed of accurate counts for plating.
• Recruit, hire, train and evaluate all Banquet personnel. 
• Review menu/service with Catering Event Managers and Food and Beverage Director.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Responsible for ongoing training of captains/hourly employees to maintain standards of service.
• Respond to guest requests as needed.
• Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
• Notify the Food & Beverage Director all materials and equipment that require ordering or need to be replaced.
• Responsible for safety, sanitation, and cleanliness of service areas.
• Responsible for loss prevention programs among service employees.
• Attend Daily Food & Beverage Meeting and Weekly BEO Meeting to ensure proper communication between departments.
• Conduct menu classes as necessary to develop staff.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Ensure that pre-meal meetings are conducted for all functions.
• Review Banquet Staffs hours worked for payroll compilation and submit to accounting on a timely basis.

• Supervise the work of Banquet Captains/Housemen and observe the performance of hourly service personnel.
• Assist Food & Beverage Director and Catering Director with budgeting.
• Responsible for control and maintenance of all service equipment. Write service requests as necessary.
• Correct hazards and notify the Director of Maintenance or Food & Beverage Director.
Submit order of all FOH supplies to Food & Beverage Director for approval and maintain inventory levels.


Posted 12/17/14

Legacy House if Spanish Fork - 3 Server Internships/Positions Open!


  • Able to work on weekends and holidays
  • Able and willing to work with elderly
  • Possess good communication skills
  • Able to work at 7 or 7:30 a.m.
  • Able to work until 7 or 7:30 p.m.
  • Able to lift more than 25 lbs.
  • Must have a positive attitude all time
  • Able and willing to work with others
  • Must have a Food Handlers Permit or ServSafe Certified 


  • Always having a happy smile on at all times!
  • Taking meal orders from the residents in the dining area on a daily basis
  • Helping residents decide what to order
  • Helping residents feel comfortable in the dining area
  • Delivering ordered meals to residents in the dining area
  • Ensures that the service rendered is of superb quality
  • Ensures that the service rendered is up to standard and expectation of Legacy House
  • Making sure the residents are satisfied and are happy
  • Cleaning and vacuuming the dining area after each meal service
  • Making sure that tables are set correctly and ready for next meal service
  • Change table cloths when needed
  • Washing dishes after each meal service
  • Making sure that kitchen is completely clean before leaving for night
  • Making sure that checklist is being followed
  • Putting dishes away after being washed
  • Follow chef’s instructions
  • Helping out in the kitchen as directed by chef in charge
  • Ensures that all equipment are wiped down after each use
  • Help putting truck order away as directed by the chef in charge
  • Follow all other assignments as directed by Food Service Director 


  • Depends on experience 


  • Go to Legacy House of Spanish Fork to fill out and application by going to 1449 E. 150 So., Spanish Fork, UT.
  • In addition, please tell the receptionist you are from UVU Culinary Arts Program, and she will get a hold of Kilifi Tuaitanu, Food Service Director, and let the director know you are there.
  • KILIFI TUAITANU / Food Service Director
  • Tel: 801-804-5106
  • Web:

Posted 12/16/14

Legacy House if Spanish Fork - 2 Chef Positions Open!


  • Be able to cook from recipes
  • Be able to lift more than 25 lbs.
  • Be able to stand for long period of time
  • Must have food handlers permit or ServSafe Certified
  • Must be able to work with the elderly
  • Posses’ good communication skills
  • Must work weekends and holiday
  • Must have basic knowledge of different kitchen equipment
  • Posses’ good knife dexterity
  • Be able to work nights until 7 or 7:30 p.m. (sometimes we have catering, so sometimes it can go till 10 or 10:30 p.m.)
  • Must have a positive attitude at all time
  • Willing to submit to drug testing at any given time 


  • Cooking meals for 60 to 80 residents on a daily basis (these numbers will go up)
  • Making sure that food is superb and of good quality
  • Ensures that food is up to standard and expectations of Legacy House
  • Ensures that all meals go out on time
  • Ensures the safety of the kitchen on a daily basis
  • Will be responsible for opening and/or closing the kitchen
  • Making sure the kitchen staff are doing their work
  • Will be responsible for all pulled products from freezer to cooler
  • Ensures that kitchen is clean before kitchen staff leaves for the day/night
  • Help servers with washing dishes
  • Responsible for the cook’s line – making sure that all product(s) are dated, and refreshed with new product(s)
  • Will be responsible for putting away all truck orders
  • Will be responsible for getting all kitchen staff out on time
  • Follow all and any other assignments given to you by Food Service Director 


  • Depends on experience 


  • Go to Legacy House of Spanish Fork to fill out and application by going to 1449 E. 150 So., Spanish Fork, UT.
  • In addition, please tell the receptionist you are from UVU Culinary Arts Program, and she will get a hold of Kilifi Tuaitanu, Food Service Director, and let the director know you are there.
  •  KILIFI TUAITANU / Food Service Director
  • Tel: 801-804-5106
  • Web:

 Posted 12/16/14

Sundance – Foundry Grill Chef Position

Job Title:                 FOUNDRY GRILL CHEF

Reports To:             Executive Chef                                     

FLSA Status:          Exempt/Salaried

Rate of Pay:            D.O.E

Shift:                      Minimum five days a week.  Average 50+ hours. Candidate must be available seven days a week. Full time, year round position, holidays mandatory

 ESSENTIAL DUTIES AND RESPONSIBILITIESinclude the following. Other duties may be assigned.

  • Training and Supervision of all line, pantry, prep cooks and dishwashers.
  • Expedite on one of the kitchen lines nightly. Coordinate nightly specials.
  • Control costs by watching labor, and monitor staffing levels. Establish and maintain a positive work environment.
  • Produce orders for restaurant. Ordering and requisition of all necessary products. Monthly inventories.
  • Rotation of food and food products to maximize company profitability.
  • Oversee the cleanliness of the kitchen and dishwashers.
  • Ensure a professional atmosphere between front and back of the house staff.
  • Work closely with Executive Chef on menu planning, costing & execution.
  • Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices, and applicable laws.
  • Responsible for tracking, documenting, and ensuring all kitchen staff have appropriate certification, licensing and training according to Sundance Policies and State and Federal Laws.


  • Embrace and promote all facets of the Sundance Guiding Principles:  vision, mission, cause, tenets service standards and values.
  • Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.
  • Strategically balance customer, business, and employee needs. Demonstrate cooperative behavior with colleagues and supervisors.
  • Be able to work a flexible schedule, work well under pressure, and meet multiple and sometimes competing deadlines.
  • Keep information confidential as directed in the confidentiality agreement and furthermore support and comply with all Sundance policies, procedures, and standards. Protect Sundance assets. Be an ambassador of Sundance inside and outside of work.


  • Manages 1 subordinate supervisor and supervises up to 20 employees in the Foundry Grill. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees.


  • Support and participate in environmental programs associated with position:  minimizing waste, recycling, energy conservation, purchase and use of sustainable products, education on environmental ethic, support vendors with similar ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats.


  • Sundance recognizes the impact that our image has on the guest’s impression of the resort, and in order to best promote a positive, professional image and dress in a professional, conservative fashion that is appropriate for their area.


  • Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Partners, LTD.
  • Ability to manage change effectively. Provide leadership to position Sundance to achieve its vision.
  • Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.
  • Clear concise written and verbal communication skills. Ability to sell concepts and ideas to management, peers, and employees.
  • Instill a guest service attitude in all employees. Excellent time management skills.
  • Follow, support and enforce company policies and procedures. Excellent problem resolution skills.
  • Assume responsibility and accountability for self and employees. Ability to quickly evaluate alternatives and think creatively.


  • Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
  • Minimum one to two years experience in fine dining facility. Minimum one year in management role.
  • Working knowledge of classical and proper techniques for all line stations including Saucier, Entremitier, Charcuterie and Tournant Positions.
  • Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail. 
  • Must have current Utah food handlers permit. All certification, licensing, and training as required by State & Federal Law for food service. 
  • Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.
  • Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry, solve practical problems, deal with a variety of concrete variables, interpret a variety of instructions furnished in written, oral, diagram, or schedule form.


  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to stoop, kneel, crouch, or crawl.  The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move more than 100 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and depth perception.


  • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.  The employee is frequently exposed to fumes or airborne particles and extreme heat.  The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, extreme cold, and risk of electrical shock. The noise level in the work environment is usually loud.    

 TO APPLY:  Qualified candidates may apply online at

Posted: 12/9/14

Telos RTC  -- Cook Position Open

JOB DESCRIPTION: The Telos cook provides well-balanced, healthy meals as directed by the dietician and the nursing director. The afternoon cook is responsible to provide a satisfying, healthy dinner for 60 students and staff members at 5 pm Tuesdays, Thursdays and Saturdays.

ENVIRONMENT:  Telos works with teenage boys who have emotional disorders…depression, anxiety and learning disorders.  We don’t accept boys who have had problems with the law…so the students who are at Telos are soft, good boys who need extra help. 

SCHEDULE:  21-24 hours a week, Tuesday / Thursday / Saturday 11:30 am to 6:30 pm

STATUS:  Non-Exempt, At-Will Employee

REPORTS TO:  Human Resources Director



  • Knowledge of basic nutrition
  • Ability to follow menu plans and dietary recommendations
  • Current food-handler’s permit
  • Team player
  • Prompt and efficient
  • Willingness to work with teenage males
  • Ability to hold appropriate boundaries
  • Reliable and dependable


  • Adheres to safe-food handling and storage procedures
  • Provides special dietary needs as ordered by the MD, dietician, and nursing director
  • Shops for snacks and food per menus approved by the dieticians needed
  • Offers students a variety and adequate amount of food to meet their dietary needs as determined by the  dietician and nursing director
  • Serves meals in a timely manner adhering to the Telos schedule
  • Helps to prepare extra-large meals for Family Days—five times per year
  • Works with a team to provide meals for the students
  • Helps the students to clean up dishes after the meal
  • Participates in daily cleaning activities
  • Participates in family days cleaning days
  • Completes other assignments as given by supervisor

TO APPLY:   Go to

Posted: 12/10/14

Westgate Park City Resort & Spa

3000 Canyons Resort Drive, Park City, Utah 84098

***HIRING***   Send resumes to:

GUEST SERVICE SUPERVISOR/SHUTTLE DRIVER:  Supervise the guest service agents, greets guest, escorts guest to unit, drive company shuttle, answers phones and provides guest with general local information.


GUEST SERVICE AGENT/DRIVER:  $ 8.00 per hour plus tips. Greets guest, escorts guest to unit, drives company shuttle, answers phones and provides guest with general local information.

Full time positions offer the following benefits:

Health Insurance, Dental Insurance, Vision Plan, Long Term Disability, Short Term Disability,  Life Insurance, Employee Assistance Plan (EPA),  401K Plan, Sick / Personal Time, Vacation Time,  Attraction discounts, Westgate Lodging Discounts, Advancement Opportunities, etc.


Posted:  December 8, 2014

Miracles Fitness Retreat - Looking for Chefs


This is not your typical chef position. Come show us what you’ve got and see why this opportunity so unique and rewarding.

DATE: December 16th

TIME: Between 9 am and noon

PLEASE RSVP BY TEXT/PHONE/EMAIL: 801-915-1085 OR, or simply come by between those hours. We’d love to talk and see you show off your skills. We’ll provide you with a variety of ingredients to make a healthy gourmet dish.

INTERVIEWS HELD AT: The Hyatt House, 9685 S Monroe Street, Sandy, UT

Posted: 12/3/14

Westgate Park City Resort & Spa - More FT, PT & Seasonal Positions Available!

Westgate Park City Resort & Spa

3000 Canyons Resort Drive, Park City, Utah 84098

 ***HIRING***  Send resumes to:

FIRST POSITION:  (3) Giftroom Clerks and

PAY: $12.00 per hour

Seasonal FT -- AM / PM / Mid-shift

REQUIREMENTS: Computer and data entry skills, cash and credit card handling, customer service skills.

SECOND POSITION: General Maintenance Positions

FT and Seasonal positions available

REQUIREMENTS: 1 year apartment or resort general maintenance experience, able to work weekends, holidays, night and day shifts available.              

FULL-TIME POSITIONS OFFER BENEFITSHealth Insurance, Dental Insurance, Vision Plan, Long Term Disability, Short Term Disability,  Life Insurance, Employee Assistance Plan (EPA),  401K Plan, Sick / Personal Time, Vacation Time,  Attraction discounts, Westgate Lodging Discounts, Advancement Opportunities, etc.


Posted 12/3/14