J1 - Management Trainee – Culinary Operations Internship Program (12 Months)

Pyramid Global Hospitality; Saint Michaels (MD); On-site; USD 22,730 - 32,373; Full time

Benefits offered by this job

Comprehensive health insurance

Retirement plans

Paid time off

On-site wellness programs

Employee hotel rates

Ongoing training and development

Job summary

Pyramid Global Hospitality in Saint Michaels, Maryland, is seeking passionate culinary students for multiple Demi Chef positions. As part of an inclusive team, you will engage in hands-on learning while preparing cold dishes, pastries, and savory entrees under experienced chefs.

With a focus on professional development, the role offers $20.00 per hour and various opportunities for mentorship in a historic resort setting.

Qualifications

• Current student or recent graduate in Culinary Arts, Hospitality Management, or a related field preferred.
• Strong interest in culinary operations and hospitality leadership.
• Excellent communication and interpersonal skills.
• Ability to work collaboratively in a team-oriented environment.
• Eagerness to learn and grow within a professional hospitality setting.

Responsibilities

• Prepare and coordinate the production of cold food items as Garde Manger Demi Chef.
• Create specialty pastries and baked goods as Pastry Demi Chef.
• Prepare savory items and entrees as Meat/Grill/Saute Demi Chef.

Skills

Culinary Arts

Team Collaboration

Excellent Communication

Eagerness to Learn

Education

Current student or recent graduate in Culinary Arts or Hospitality Management

Job description

Company Overview

Welcome to Pyramid Global Hospitality, where people come first. We are dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing.

We offer comprehensive health insurance, retirement plans, paid time off, on‑site wellness programs, local discounts, employee hotel rates, and ongoing training and development opportunities.

Location

The Inn at Perry Cabin is a historic 4‑star resort located in St. Michaels, Maryland, offering a unique Chesapeake Bay experience with premium amenities including a golf course, spa, and sailing fleet.

Onboarding

Department: Orientation, Position: Onboarding, Duration: 0.5 month. Summary Role Description: [FIRST NAME] will receive an orientation to the company and the local community, learn about company culture, payroll schedules and tax withholding, complete computer training on company systems, meet key contacts, and learn about local cultural centers, volunteer opportunities, sporting events, and entertainment venues. Orientation is scheduled for up to one month and runs concurrently with the first training phase.

Garde Manger Demi Chef

Department: Culinary, Position: Garde Manger Demi Chef, Duration: 2.5 months. Summary Role Description: [FIRST NAME] will learn to prepare and coordinate the production of cold food items, maintain high standards of quality, present American contemporary buffet styles, prepare cold food for buffet, banquet, and restaurant use, visually inspect appearance, prepare requisitions for supplies, and ensure proper storage of all food items in refrigerators and freezers to maintain freshness.

Pastry Demi Chef

Department: Culinary, Position: Pastry Demi Chef, Duration: 3 months. Summary Role Description: [FIRST NAME] will learn to create specialty pastries and baking goods under the direction of the Executive Pastry Chef, prepare and bake specialty items according to recipe, work chocolate for garnishes, bake cakes to order, spin ice cream and manage temperatures, perform knife work including brunoise, batons, and chiffoniers, set up and break down the service station, plate desserts, maintain menu knowledge, and assist team members.

Meat/Grill/Saute Demi Chef

Department: Culinary, Position: Meat/Grill/Saute Demi Chef, Duration: 6 months. Summary Role Description: [FIRST NAME] will learn to prepare savory items and entrees, develop culinary knife skills and cuts, conduct product tasting, organize stations, practice egg cookery, produce small sauces, cook proteins such as braising, stewing, roasting, sautéing, broiling, grilling, and poaching, manage simultaneous preparation of vegetables, starches, and proteins, construct food presentations, and evaluate results.

Qualifications

• Current student or recent graduate in Culinary Arts, Hospitality Management, or a related field preferred.
• Strong interest in culinary operations and hospitality leadership.
• Excellent communication and interpersonal skills.
• Ability to work collaboratively in a team‑oriented environment.
• Eagerness to learn and grow within a professional hospitality setting.

Compensation

$20.00 per hour. (Actual compensation may vary based on skill set, experience, certifications, and location.)

EEO Statement

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.