Seasonal Culinary Arts Student Externship, Private Golf Club, Sanibel, FL, Full-Time, $20-$22 per hour

Description

The Sanctuary Golf Club, located on Sanibel Island, Florida, is seeking motivated culinary and baking and pastry students to join our culinary team for the upcoming season, October 2026 - May 2027. 

Our preferred candidates will have already begun formal culinary or baking and pastry training and be interested in working with the Club for the full season while completing their externship requirements. Candidates may already live within commuting distance of Sanibel Island or be willing to relocate to the area for the season. This opportunity may combine:

• A school-approved culinary or baking and pastry externship
• Seasonal employment as a cook or pastry cook before, during, or after completion of the externship

The timing and structure may be coordinated with the candidate and their culinary school. This allows a qualified student to fulfill academic externship requirements while gaining meaningful professional experience and contributing to the club’s culinary operation throughout the season.

Externship requirements, work schedules, and the transition between externship and seasonal employment may be coordinated with the candidate’s culinary school. Continued employment remains subject to successful performance and the operational needs of the club. 

PROFESSIONAL LEARNING ENVIRONMENT WITH HANDS-ON EXPERIENCE

The Sanctuary Golf Club offers a structured, hands-on learning environment in which experienced and highly qualified chefs work directly with developing culinary professionals. Candidates will receive training in the preparation, production, organization, sanitation, presentation, and service standards expected within a Platinum-level private club culinary operation. Pastry externs will focus primarily on baking and pastry, while culinary externs will focus primarily on savory culinary production. Candidates in either category may be assigned to work in other areas of the culinary department for part of their workday to support production, service, and the operational needs of the club. These assignments provide broader experience while allowing each extern’s primary training to remain aligned with their chosen area of study. Whether assigned primarily to the savory or pastry kitchen, the selected candidate will learn within a professional environment built around quality, consistency, teamwork, discipline, cleanliness, and attention to detail. This experience is intended to provide a strong technical foundation and a meaningful beginning for a successful career in the culinary or baking and pastry profession. 

Compensation: Approximately $20–$22 per hour, based on education, experience, demonstrated ability, and position assignment. 

SCHEDULE: Full-time, flexible hours are required. Must work days, mid and evening shifts, weekends and holidays.

The Sanctuary Golf Club's benefits package includes:

• Paid toll(s), if applicable
• Participation in Holiday Bonus program
• Peer and On-the-Spot Bonuses
• Employee golf privileges and merchandise discounts
• Health club membership
• Meals and other employee incentives!

Housing 

Subsidized, off-island employee housing may be available in limited cases for candidates relocating to the area for the season; Employee housing is limited, is not guaranteed, and is designated specifically for individuals who require seasonal relocation.

Requirements

Culinary and Pastry candidates will be held to the same professional expectations. Depending on the candidate’s area of study, training, abilities, assigned position, and departmental needs, responsibilities may include:

• Assisting with food preparation, production, finishing, plating, and service
• Supporting à la carte dining, banquets, special events, and other club food-service operations
• Preparing savory foods, desserts, breads, pastries, sauces, vegetables, proteins, starches, salads, and other menu components appropriate to the assigned area
• Following standardized recipes, production schedules, portioning guidelines, and presentation standards
• Learning and applying proper culinary or baking and pastry techniques under the direction of the club’s chefs
• Setting up, maintaining, cleaning, and breaking down assigned workstations
• Cleaning and sanitizing equipment, tools, work surfaces, storage areas, and production spaces
• Properly labeling, dating, storing, rotating, and handling food products
• Maintaining an organized, clean, safe, and efficient work environment
• Following all food-safety, sanitation, personal-hygiene, and workplace-safety requirements
• Communicating effectively and working collaboratively with chefs, cooks, stewards, and other team members
• Completing assigned prep lists and production responsibilities accurately and on time
• Participating in cross-training and assisting in other areas of the culinary department when needed
• Performing additional culinary-department duties as assigned

Ideal Candidates will be:

• Currently enrolled in a culinary arts or baking and pastry program and have begun foundational training in their chosen area
• Eligible to complete a school-approved externship
• Living within a reasonable commuting distance of Sanibel Island or be willing to relocate for the season
• Interested in committing to employment for the full Club season
• Motivated, dependable, organized, and eager to learn
• Receptive to instruction, coaching, and constructive feedback
• Willing to follow direction and work effectively as part of a professional culinary team
• Willing to demonstrate a commitment to quality, consistency, cleanliness, sanitation, and attention to detail
• Flexible and willing to support multiple areas of the culinary department when needed
• Available to work a varied schedule that may include mornings, mid and evening shifts, weekends, and holidays

Physical Requirements and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach
• Working with and exposure to industrial equipment including heat, flame, cold storage and similar kitchen-related hazards
• Able to meet and perform the physical requirements and to work effectively in an environment which is typical of this position
• Push, pull or lift up to 50 pounds
• Continuous repetitive motions
• Work in hot, humid, noisy and fast-paced environment

Founded in 1992, The Sanctuary and surrounding community encompass 500 acres and is the only private club in the country that lies within a U.S. Wildlife Preserve. The Sanctuary is Audubon International Certified and a five-star rated Platinum Club that has been awarded over 25 accolades from around the world including: Platinum Club of America, Platinum Club of the World - Top 100, The Club of Excellence, Exceptional status by Boardroom Distinguished and 2026 AGM Platinum Golf Shop Best of the Best distinction. 

The Sanctuary Golf Club is an Equal Opportunity Employer, Drug and Alcohol-Free Workplace and participates in E-Verify.