Program Summary

NEW FOR 2021! WELCOME TO THE SEAGATE HOTEL AND SPA!


Expand your horizons and put your training into practice in Delray Beach, Florida. The Seagate Hospitality Group is an exclusive collection of hospitality settings, all in one outstanding location: Hotel, Spa, Beach Club, Country Club, and Yacht Club. 
 
Their corporate mission is to exceed expectations by providing the finest hospitality services for every aspect of hospitality management, meaning that during this 12 month Program, Interns have a golden opportunity to work and learn alongside a Team of extremely passionate and talented hospitality professionals. 
 
Having won several awards and accolades, The Seagate Hotel and Spa is looking for motivated hospitality students or graduates to join their inspired and dedicated Team.  Immerse yourself in the rich culture of Seagate Hospitality. We are recruiting students to work in Food and Beverage, Rooms Division, and Culinary Arts. 
 
 
Born from the distinguished Seagate heritage of hospitality, The Seagate offer the luxury of a resort with the intimacy of a retreat, where island ease meets urban chic.
 
Beyond the charming, beach-chic façade, contemporary comfort is surrounded by mesmerizing aquariums and sea-inspired fixtures evoking tropical tranquility. Luxuriously appointed guest rooms offer sophisticated style and relaxed elegance alongside with the finest features, a full-service spa and fitness center, a poolside paradise, six distinctive dining venues, and endless amenities that capture the tranquility of the sea—all in Seagate style.
 
Read all about their awards and accolades here
 
Let Yummy Jobs take you on an amazing adventure with The Seagate Hotel and Spa  ... #MYYUMMYSTORY
During your internship with The Seagate Hotel and Spa you will closely follow a unique training plan, there to ensure you are exposed to all areas of Culinary Operations. Students will work with the Culinary team to learn all aspects of food preparation and overall operations including Hot Kitchen, Cold Kitchen, Pastry and Advanced Culinary Operations.
 
Areas of focus include the importance of structure, policies, procedures, and qualifications required to establish a successful career in the industry. This internship program is designed to offer a high level of hands-on experience including rotation through various situations in the kitchen and to prepare students to successfully lead their own station. The chef will guide students through the program, giving consistent progress feedback on capabilities and strengths in the kitchen.
 
Participants will be required to work full-time throughout the program and will be provided with a minimum of 32 hours work each week. Participants will be paid a competitive hourly wage.
 
Housing is provided on this program.
 

CHEF ADAM GOTTLIEB

Adam Gottlieb is the Executive Chef at The Seagate Hotel & Spa in Delray Beach, Florida. Chef Adam handles operations and menu creation at the Hotel’s signature Atlantic Grille and Etc. Café, as well as for catering & banquets, and in-room dining. Gottlieb’s recipes have been featured on StarChefs.com, in the Palm Beach Daily News, and in the Sun-Sentinel. A graduate of the Culinary Institute of America, Adam is well known for his talent with traditional and new American dishes, which he often prepares with an emphasis on locally sourced seafood and seasonal ingredients.  Formerly Executive Chef at the Palm Beach Yacht Club, Adam has also held several culinary positions at fine-dining restaurants and hotels in South Florida, Boston, Hawaii, and New York. When Chef Adam is not in the kitchen, he is spending time with his wife, Jennifer, and their 11-year-old son, Cole, and Cole’s service dog, Boone.  The Gottlieb family has served as ambassadors for the March of Dimes, Easter Seals, and for Clinics Can Help in West Palm Beach, Florida.
 

CHEF GARRICK FERUGSON JR.

Infused Caribbean, Italian, French and Asian International Chef, Garrick Ferguson Jr. was born in Clarendon, Jamaica and migrated to the USA at the age of 15.  His interest in culinary arts started in his mother's kitchen, the skills she taught him early in life gave birth to his desire to be a renowned Chef. 
 
Following his education at the Culinary Institute of Chicago, he wanted to explore and diversify his experiences, moving to Florida where he worked on a cruise ship as Line Cook, Garde Manger Chef at Mar-a-Lago Club, working under Kalhauser, a three Michelin star Head Chef from Germany, Mizner Country Club and then became Sous Chef at the Hamlet Country Club, working under Jason Zeller, an Executive Chef from the Four Seasons Hotel. He constantly and assiduously worked to reach his current position as Executive Chef and has found his culinary home with The Seagate Hotel and Spa.
INTERVIEWING PROCESS
  • Interviews with the Yummy Jobs Team will take place via Skype/ZOOM. 
  • If successful, applicants will be required to attend a final interview with The Seagate Hotel and Spa HR Team via Skype/Zoom.
 
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