Culinary- Manager in Training

GATE • Ponte Vedra Beach, FL

6d • Onsite

About The Position

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.

Requirements

• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: Associate degree