Program Summary


Sea Island is located on five miles of private beach on the south eastern coast of Georgia and is well-known as an exceptional destination, offering discerning guests gracious service and heartfelt hospitality. It is the only resort in the world to have received four Forbes Five-Star awards for 12 consecutive years. Site of a G-8 Summit of world leaders, Sea Island provides exceptional settings and service for conferences and executive retreats.
Sea Island has a well-established Culinary program which allows students access to over thirteen unique restaurant outlets as well as the opportunity to work in one of two properties in the world that has Four Forbes Five Stars. This enables students to work alongside some of the most gifted and inspirational chefs in the world, all within one property.
The expert Team at Sea Island create a personalized training plan for each student to grow and learn hands on the areas that they are most interested in.
Let Yummy Jobs take you on an amazing culinary adventure to Georgia... #MYYUMMYSTORY 
During your Internship you will closely follow a unique training plan which ensures you are exposed to all areas of Culinary Operations;
Culinary Fundamentals
The participant will be introduced to the Sea Island culinary team and gain hands-on experience in the operations of various kitchen stations including, but not limited to appetizer, broiler, gardemanager, grill, expedite, breakfast, and sauté. The individual will learn how their department fits into the overall Food and Beverage program at Sea Island and how to work with other departments such as stewarding, conference services, etc.
Culinary Training & Development
The participant will advance their knowledge and focus on understanding the various food and beverage outlets at Sea Island including Banquets, Bake Shop, as well individual restaurant kitchens ranging from fast causal, three meal a day, to fine dining. The participant will rotate through stations to learn a variety of different dishes for various venues based on their experience.
Operations and Leadership
The participant will build upon the skills they have learned regarding various stations and will dive deeper into restaurant operations. The Intern will learn how the operations of the kitchen affect the food and beverage department as well as the company as a whole as it pertains to profit. The participant will learn to build a mise en place, gain exposure to profit and loss reports, and learn ordering and basic food costing.
The pay rate for this program is $14.50 USD per hour and you will be scheduled to work a minimum of 32 hours per week.

Participants on this program will be required to obtain a J-1 Intern or Trainee visa through Yummy Jobs and will be able to train for a period of time as outlined by the Sea Island Resort. Upon completion of the program, participants will have up to 30 days to travel within the United States. Participants must then return to their home country upon completion of the program.

Here is just a small selection of the Chefs at Sea Island..
Chef Jonathan Jerusalmy has traveled a long, winding, and delicious road throughout his distinguished culinary career. From his education at the Institute Technique des Métiers de L’Alimentation in Tournai, Belgium, to internships at Michelin-rated restaurants in France, to kitchens at top resorts, Chef Jerusalmy is one of only 350 Master French Chefs in the world. He has worked and traveled around the globe, committed to using home-grown, seasonal ingredients at Sea Island.
Daniel Zeal joined Sea Island in February 2006 as the Sous Chef of the opening team of the Georgian Room in pursuit of a Forbes Five-Star Award. Chef Zeal was promoted to Chef de Cuisine in February 2009 and was the Chef de Cuisine until mid-2015. In July 2015, he was promoted to Executive Chef of The Lodge and Retreat. Chef Zeal has been in the industry for 24 years at multiple levels, and was a graduate of the Culinary Institute of America in Hyde Park, NY.
Chef Alan is from Veracruz, Mexico and has a bachelor’s degree in Culinary Arts. Joining Sea Island in May 2013 as a Training Chef, he then moved to Tavola, working on the pasta station and transitioned from station to station perfecting his skills. Prior to Sea Island, Alan worked at the Swan and Dolphin Resort under Chef Rob Ciborowski as a culinary lead running a high-volume buffet. Alan was a Manager Consultant at Rox Restaurant, Royal Caribbean, Gaylord Texan Resort & Convention Center, and various restaurants in Mexico, along with running his own catering company. Chef Alan has over 10 years of culinary experience working in Mexico, the United States, and Europe.
Ashley began her pastry career in 2011 as a Pastry Prep Cook at Colonial Country Club and later continued her career working in several private clubs and bakeries throughout the Charlotte- metro area. While working in the industry, she pursued a Bachelor of Science degree in food service management and an associate’s degree in Baking and Pastry Arts, both from Johnson & Wales University in Charlotte, North Carolina. She attended Ecole Nationale Superieure de Patisserie in Yssingeaux, France, where she completed a Certificate in French Pastry Arts. Ashley joined the Sea Island team in February 2017 as a Chef de Partie, rising to Sous Chef in 2018 and Executive Pastry Chef in 2020. 

Housing for this program is provided by the Sea Island, you will be housed as well as sharing a room with fellow program participants in a fully furnished house or apartment complex.


Housing is payroll deducted at a rate of $16.00 USD per day inclusive of all utilities*.


*subject to change 


  • Applicants will be required to attend a pre-screen interview via video call with a member of the Yummy Jobs Team in order to be considered.​
  • If successful, applicants will be required to attend a final interview with the Sea Island HR Team via video call