Culinary Lead & Training Specialist

Metal-Interface; Islas Baleares; On-site; EUR 24,000 - 32,000; Full time

Job summary

St. Regis Hotels & Resorts in Spain seeks a non-management kitchen professional to prepare meals, regulate oven temperatures, thaw items, portion and garnish, and maintain high food quality. You will support service staff, communicate menu specials, and help ensure safety and cleanliness in a luxury setting.

The role requires at least 3 years of related experience and a Technical/Vocational degree. This full-time position offers growth within Marriott International's luxury brand and is based

Qualifications

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: At least 3 years of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None

Responsibilities

• Prepare meals and substitute items as needed.
• Regulate oven, broiler, grill, and roaster temperatures.
• Thaw frozen items in the refrigerator and maintain proper portions and garnishes.
• Maintain food logs and monitor quality and quantity.
• Communicate needs during busy periods; inform Chef of surplus items.
• Inform staff of specials and out-of-stock items; ensure food quality.
• Prepare according to recipes and standards; prepare cold foods.
• Assist management with hiring, training, scheduling and coaching.
• Follow safety policies; report issues to manager; maintain professional appearance.

Education

Technical, Trade, or Vocational School Degree

Job description

St. Regis Hotels & Resorts in Spain seeks a non-management kitchen professional to prepare meals, regulate oven temperatures, thaw items, portion and garnish, and maintain high food quality. You will support service staff, communicate menu specials, and help ensure safety and cleanliness in a luxury setting.

The role requires at least 3 years of related experience and a Technical/Vocational degree. This full-time position offers growth within Marriott International's luxury brand and is based