Culinary Manager-in-Training: 18-Month Leadership Program

Gate Hospitality Group; Sawgrass (FL); 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

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.