Culinary Leadership Development Program, Restaurant Division
Lessing's Hospitality Group
If you are passionate about the culinary arts and eager to grow into a leadership role,
Lessing's invites you to apply for our Culinary Leadership Development Program!
Join our team and embark on an exciting journey toward a rewarding career in culinary
management and hospitality excellence.
Program Summary:
The Culinary Leadership Development Program (Culinary LDP) is an intensive, 3-month
development program designed to sharpen your culinary expertise and cultivate your
leadership potential. Through a dynamic, fast-paced, rotational experience, you will
receive hands-on training across kitchen operations, menu development, and team
leadership — gaining a deep understanding of what it takes to run a world-class culinary
program. Participation in development opportunities, learning seminars, skill-building
sessions, and mentoring with seasoned culinary professionals will prepare you for a
leadership role at an accelerated rate.
This is a development program first. You will be trained, coached, and supported through each area below before moving into a leadership role.
The CLDP will provide hands-on training in the following areas:
Culinary Operations & Production:
- Train across all stations within the kitchen to build a complete understanding of production
- Learn how to maintain consistency and quality standards across every service
- Develop your skills in prep, mise en place, and station readiness
- Master food safety, sanitation, quality control and earn your ServSafe Manager Certification
- Learn how the kitchen communicates with FOH to ensure smooth, seamless service
Operations & Financials:
- Learn to read and understand financial reports as they relate to the kitchen
- Gain an understanding of food cost, labor, and waste, and how daily decisions affect the P&L
- Learn how to monitor inventory levels and place orders
- Get hands-on exposure to forecasting, ordering, and invoicing
- Build your knowledge of emerging culinary and operational trends
Team Leadership & Development:
- Learn how to supervise, direct, and support a kitchen team
- Develop the skills to coach, communicate, and lead a crew during a busy service
- Learn the fundamentals of scheduling and labor management
- Gain exposure to recruiting, interviewing, and onboarding kitchen team members
- Understand Company policies, HR best practices and compliance requirements
Guest Experience:
- Learn how the kitchen drives the dining room and the Lessing's standard of hospitality
- Understand how to maintain guest satisfaction through quality and service standards
- See how BOH and FOH coordinate to support the full guest experience
Project Management:
- Learn to identify a kitchen or operational opportunity and develop a solution
- Gain experience measuring and reporting on outcomes
- Complete a CLDP project via a “Menu Tasting”, including a development plan for program completion
Qualifications:
- Passionate about food and the culinary profession
- Eager to learn with a growth mindset
- Positive attitude and strong work ethic with a drive to succeed
- Solid fundamentals in technique and food safety
- Reliability, ownership, and the ability to stay steady under pressure
- Effective listening and communication skills
- Strong organizational skills
- Dedication to delivering remarkable guest experiences
- Full-time, flexible availability including nights, weekends, and holidays
The Company: Lessing’s Hospitality Group is comprised of over 100 locations throughout the Northeast and Florida. Lessing’s operates 23 wedding and catering venues, 16 full-service restaurants, over 75 corporate and academic dining centers, a historic inn, and a presidential yacht. Steeped in 135 years of tradition, Lessing’s Hospitality Group’s focus is on providing each guest and client with unique, personalized experiences and remarkable hospitality.
Job Type: Full-time
Pay: From $30.00 per hour
Ability to Commute:
- Suffolk County, NY (Required)
Work Location: In person
