Culinary- Manager in Training

Gate Hospitality Group; Florida; On-site; USD 42,000 - 52,000; Full time

Job summary

Gate Hospitality Group’s Ponte Vedra Inn and Club invites a motivated professional to join an 18-month Culinary Manager-in-Training program. You’ll rotate through restaurant kitchens, banquet operations, and kitchen management while receiving mentorship and leadership development.

The program emphasizes hands-on cooking, menu development, food safety, and team leadership, with placement possibilities based on performance in a hospitality environment.

Qualifications

• Culinary degree, certificate, or relevant hands‑on kitchen experience preferred.
• A strong interest in pursuing a career in culinary leadership.
• Basic knowledge of cooking techniques and food safety practices.
• Strong communication, organization, and teamwork skills.
• Ability to accept feedback and adapt in a fast‑paced environment.
• Commitment to completing the full 18-month program.
• Availability to work a flexible schedule, including evenings, weekends, and holidays.

Responsibilities

• Prepare and execute dishes according to established recipes and quality standards.
• Participate in assigned rotations and complete training objectives.
• Support daily kitchen operations, including preparation, service, and closing procedures.
• Follow food safety, sanitation, and proper equipment-handling practices.
• Assist with inventory, ordering, and efforts to reduce food waste.
• Learn to coordinate production and prioritize tasks during service.
• Develop leadership skills through mentorship, feedback, and increasing responsibility.
• Demonstrate professionalism, teamwork, and a willingness to learn.

Skills

Culinary degree

Hands-on kitchen experience

Strong communication

Teamwork

Education

Culinary degree or certificate

Job description

Culinary Manager-in-Training — 18-Month Program

Ponte Vedra Inn and Club

Build your culinary career while developing the skills to lead a kitchen team. Ponte Vedra Inn and Club is seeking a motivated Culinary Manager-in-Training for an 18-month program combining hands‑on culinary experience, mentorship, and exposure to kitchen operations.

This program is designed for an aspiring culinary leader who is passionate about food, committed to exceptional quality, and eager to grow in a hospitality environment.

Program Overview

Throughout the program, participants will gain experience in culinary operations such as restaurant kitchens, banquet production, and kitchen management. Working alongside culinary leaders, the Manager-in-Training will build technical skills while learning how to manage people, maintain standards, and support efficient operations.

Training areas include:

• Food preparation, cooking techniques, plating, and presentation.

• Restaurant service and banquet preparation.

• Menu development, recipe consistency, and portion control.

• Purchasing, receiving, inventory, and food cost management.

• Food safety, sanitation, and kitchen organization.

• Colleague training, scheduling, and team leadership.

• Communication with service teams to deliver an exceptional guest and member experience.

Key Responsibilities

• Prepare and execute dishes according to established recipes and quality standards.

• Participate in assigned rotations and complete training objectives.

• Support daily kitchen operations, including preparation, service, and closing procedures.

• Follow food safety, sanitation, and proper equipment-handling practices.

• Assist with inventory, ordering, and efforts to reduce food waste.

• Learn to coordinate production and prioritize tasks during service.

• Develop leadership skills through mentorship, feedback, and increasing responsibility.

• Demonstrate professionalism, teamwork, and a willingness to learn.

Qualifications

• Culinary degree, certificate, or relevant hands‑on kitchen experience preferred.

• A strong interest in pursuing a career in culinary leadership.

• Basic knowledge of cooking techniques and food safety practices.

• Strong communication, organization, and teamwork skills.

• Ability to accept feedback and adapt in a fast‑paced environment.

• Commitment to completing the full 18-month program.

• Availability to work a flexible schedule, including evenings, weekends, and holidays.

Physical Requirements

Ability to stand and walk for extended periods; bend, reach, and lift kitchen supplies and equipment; and work safely in an environment with heat, cold, and frequent activity.

Career Development

Participants will receive mentorship and practical experience to prepare for future culinary leadership opportunities. Placement following program completion will depend on performance and available positions.

GATE Hospitality Group is an Equal Opportunity Employer and maintains a Drug-Free Workplace.