Culinary Management Trainee
2 weeks ago
Schedule: Full time
Availability: Morning, Afternoon, Evening (Includes Weekends)
Age Requirement: Must be 18 years or older
Pay: $22 / hour
EARN A BONUS UP TO $1,000
This role offers a unique opportunity to engage in a 1-2 year accelerated training program designed to provide hands-on experience in the kitchen. Participants will work closely with products, dishes, and guests to enhance their culinary skills and ignite their passion for the culinary arts.
Program HighlightsThroughout the program, you will:
- Gain insight into Wegmans' core values, business metrics, and culinary standards.
- Master recipes and cooking techniques aimed at preparing you for a successful career as a Sous Chef.
At Wegmans, we prioritize the well-being of our employees, believing that our success is built on fulfilling their needs. We offer competitive compensation and a range of benefits and perks, including:
- Premium pay for working on Sundays or holidays.
- Comprehensive health care coverage and wellness programs to support your overall well-being.
- Paid time off (PTO) to help you maintain a healthy work-life balance.
- A retirement plan featuring both profit-sharing and 401(k) matching.
- A generous scholarship program to assist employees in achieving their educational aspirations.
- Exclusive discounts on various services and products.
We recognize that each individual has unique scheduling needs. Wegmans is proud to offer flexible scheduling options, allowing employees to prioritize what matters most to them while meeting the operational needs of our business.
Join a Recognized WorkplaceFor 25 consecutive years, Wegmans has been honored on FORTUNE magazine's list of the 100 Best Companies to Work For. Experience the benefits of working for a family-owned, mission-driven company that values caring, respect, empowerment, and community impact.
At Wegmans, you will find a supportive atmosphere, leaders who genuinely care about your success, and opportunities for growth in your culinary career.
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