The following is a list of previous internships, including both on-mountain and indoor positions. There are many possibilities to fulfill your internship within Deer Valley Resort.
Popular Majors for Internships:
We will work to place you in a paid position which will give you practical experience for future career opportunities. Students can work in various positions such as Skier Services Sales Agents, Accounting Clerks, Front Desk Clerks, Bell Staff, Lift Operators, Maintenance Technicians, Race Hill Crew, Ski Instructors, Green Team and Children’s Programs, to name a few.
Deer Valley Resort does not offer summer academic internship opportunities. Thank you for your interest.
For further information on Academic Internships, please contact Lisa Angotti, Recruiting and Internship Coordinator at 800-475-4562, 435-615-6137 or via email at langotti@deervalley.com.
Deer Valley's Culinary Arts, Baking and Pastry Externships are designed around the concept that has made our resort #1: classic, consistent, quality from a winning team.
Each externship is designed for you to take your skills to the next level - from the classroom to the professional kitchen. You will have the opportunity to work in various locations and become exposed to a diverse culinary experience, while building your confidence along the way.
In its 30-year history, Deer Valley Resort has received countless awards and recognition of which we are very proud. The Mariposa restaurant and Seafood Buffet have received prestigious Zagat Restaurant Guide awards, including #1 rankings since Zagat began rating Salt Lake in 1999. The Mariposa also consistently receives the Wine Spectator Award of Excellence. Deer Valley's Silver Lake Executive Chef, Clark Norris, was the first Utah chef invited to the prestigious James Beard House and was the inaugural recipient of Salt Lake Magazine's annual Best Chef Award in 2006. Salt Lake Magazine also honored Deer Valley Resort Director of Food and Beverage, Julie Wilson, in 2008 with the Lifetime Achievement Award. Deer Valley is consistently ranked #1 by the readers of SKI Magazine for on-mountain dining, grooming and guest service. Deer Valley has ten on-mountain restaurants that offer everything from casual dining to gourmet fare.
Deer Valley Resort does not offer summer externship opportunities. Thank you for your interest.
For more information on Culinary Arts Externships, please contact:
Jodie Rogers
Snow Park/Empire Canyon Lodges Executive Chef
jrogers@deervalley.com, 435-649-1000
For more information on Baking and Pastry Externships, please contact:
Letty Flatt
Executive Pastry Chef
lflatt@deervalley.com, 435-649-1000
International applicants are a large part of Deer Valley's winter seasonal workforce.
The Work and Travel Program allows students to spend up to four months working for Deer Valley Resort during their vacation. Deer Valley is looking for enthusiastic applicants who have a passion for working at a ski resort.
Deer Valley Resort will be working with the following J-1 companies to complete our hiring for the 2012-13 ski season. Please visit their websites for more information on how you can interview with Deer Valley Resort.
Deer Valley Resort will not be participating in the H-2B visa program for the 2012-13 ski season. We will continue to evaluate the status of the program for future seasons.
The founder of Deer Valley Resort, Edgar Stern wanted to combine his love of skiing with the service, food and amenities of a five star hotel. Stern was known as a visionary. “He built Deer Valley as a first-class resort when nothing was happening in Utah. Everybody thought he was crazy,” said Deer Valley’s President/General Manager Bob Wheaton. “He stuck with high quality and high service even through hard times. Sometimes the chips were down, but his vision never wavered.”
Our staff, known for being welcoming, knowledgeable, attentive and approachable, pride themselves on the exceptional customer service they provide. The Deer Valley three-circle business model teaches employees to find the balance between taking care of the guest, the company and each other. They are encouraged to emulate a professional and friendly attitude at all times.
