Paid Luxury Culinary J-1 Program

Description of the Host Property:
Waldorf Astoria Monarch Beach Resort & Club is the perfect blend of Southern California’s legendary laid-back luxury and the iconic culture of True Waldorf Service. Perched on 175 acres atop a 150-foot seaside bluff and featuring a private beach club, this elegant AAA Five-Diamond retreat offers both indulgence and inspiration—from oceanfront culinary experiences to unique coastal activities and adventures. It’s a place to celebrate our love affair with the beach, passing moments and memories from generation to generation.

Description of the Training:
Step into the kitchen of a world-leading luxury hotel/resort and learn from the best chefs in the American hospitality industry at Waldorf Astoria Hotels & Resorts. Through this J-1 Hospitality internship or traineeship program, you will rotate to different stations, acquiring the skills and techniques necessary to take the culinary world by storm. This rotational program is designed to give you exposure to the international hospitality industry and give you the experience needed to excel in your career when you return to your home country.

ITN & ODYSSEY All-Inclusive Program:
Unlike most J-1 Program providers, a regional ITN representative will guide you through a streamlined registration process, thanks to ITN and ODYSSEY’s all-inclusive approach. ITN and ODYSSEY will be on hand to provide you with the very best personalized service from the time that you arrive in the United States until your departure from the United States upon completion of your program.

Description of the Location:
Dana Point is situated on the beautiful Southern California coast, halfway between San Diego and Los Angeles. It prides itself with nearly seven miles of coastal bluffs and rolling hills along the Pacific Ocean with its charming beaches and wild surfs.

• Must be a current student of a Hospitality or Culinary post-secondary academic institution.
• Or recent graduate (less than 12 months ago) of a Hospitality or Culinary post-secondary academic institution.
• Or a graduate of a Hospitality or Culinary post-secondary academic institution (more than 12 months ago,) with 12 months of verifiable related work experience.
• Or must have 5 years of verifiable related work experience.