Job Description

Nestled in the heart of Delray Beach, The Seagate Golf Club is a South Florida resort that captures the essence of coastal luxury, where refined sophistication, laid-back elegance, and oceanfront serenity come together in harmony.

The property offers a luxurious coastal experience with an 18-hole championship course designed by J. Drew Rogers, access to a private beach club, multiple dining options (including Bourbon Steak by Michael Mina), spa services, and hotel amenities, accessible to members and guests of the hotel which is now part of Marriott's Autograph Collection. 

Training Plan:

• Onboarding (0,5 months): You will receive an orientation to the company and the local community which includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes, and transportation options; meet key contacts and other employees; receive computer training on company systems; receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase.
• Line Cook 3 - high-volume pastry and cold cooking skills (2,5 months): You will learn will hands-on experience in professional banquet kitchen operations, focusing on food preparation, sanitation, and teamwork. The trainee will learn and apply standardized recipes for both the cold volume and the pastry stations, learn portion control techniques, manage and implement food safety and sanitation protocols; develop skills in station setup, ingredient preparation, and equipment usage; learn proper food labeling, dating, and storage using FIFO principles; assist in training new team members and contribute to a positive team dynamic; cultivate a strong work ethic and desire for growth in the culinary field; maintain a clean and organized workstation, and support overall kitchen efficiency. This role emphasizes attention to detail, time management, and collaboration in a fast-paced culinary environment in the banquet kitchen that supports all on site events.
• Line Cook 2 - high-volume savory and hotline cooking skills (6 months): You will learn how to set up and organize the workstation with all necessary supplies and equipment; follow standardized recipes and Standard Operating Procedures (SOPs) for menu item such as savory hotline menu items and entrees; learn culinary knife skills and cuts; learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching; Ensure consistent, high-quality food products daily; Demonstrate a strong understanding of volume cooking methods for the on-site events and learn all food items according to company specifications and standards; Adhere to proper sanitation and cleanliness standards in all food areas; Monitor food quality and ensure correct quantities of products are prepared; Support line staff and perform additional tasks as assigned by the Chef.
• Chef de Partie - mastering high volume cooking skills (3 months): You will work closely with the Chef de Cuisine and Sous Chefs to ensure consistency, quality, and presentation across all dishes for large scale menu creation; coordinate work assignments to ensure department is prepared for large-scale events and service. Will assist in preparing and presenting high-quality dishes; Ensure all kitchen stations are set up correctly before service, adjusting as needed for efficiency; Provide training and guidance to kitchen staff to maintain consistent quality standards; Implement and oversee adherence to the Hazard Analysis Critical Control Point (HACCP) program for safe food handling, processing, and storage; Promptly report any food quality or product concerns to minimize waste and maximize utilization; Foster positive guest relations, especially in public areas of the restaurant; Assume the responsibilities of the Chef de Cuisine or Sous Chef when they are absent; perform additional duties and projects assigned.
  

Job Requirements

• A culinary and hospitality degree from a post-secondary academic education with a minimum 2-year full-time course
• Recent relevant work experience in the (ultra) luxury hotel industry and fine dining restaurants.

Skills