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Chef de Partie (Seasonal), Serea - Hotel del Coronado, A Curio Collection by Hilton
Job Overview
Employment Type
Temporary
Full-time
Compensation
Hourly
Exact $32.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Access to pay when you need it through DailyPay
medical insurance coverage
mental health resources including Employee Assistance Program
Paid Time Off
Go Hilton travel program
Career growth and development
Recognition and rewards programs
Job Description
The Hotel del Coronado, A Curio Collection by Hilton, is an iconic and historic beachfront resort located on Coronado Island, just minutes from Downtown San Diego, California. Established in 1888, the hotel is one of the last surviving wooden Victorian beach resorts in the world, known for its stunning architecture and rich heritage. The resort boasts a sprawling 28-acre property that includes over 750 rooms, cottages, and villas. Its facilities include 65,000 square feet of banquet space and 10 food and beverage outlets such as four restaurants, two bars, a food truck, marketplace, ice cream shop, and in-room dining options,... Show More
Job Requirements
- High school diploma or equivalent
- prior culinary experience
- knowledge of health and safety regulations
- ability to work various shifts including weekdays, weekends, and holidays
- strong leadership and organizational skills
- capable of working under pressure
- excellent communication skills
- availability for seasonal employment ending no later than September 2026
Job Qualifications
- High school diploma or equivalent
- previous experience in a similar culinary role
- strong understanding of food safety and sanitation standards
- leadership and supervisory skills
- ability to train and guide kitchen staff
- excellent communication and teamwork skills
- adaptability and ability to work in a fast-paced environment
- commitment to quality and guest satisfaction
Job Duties
- Prepare, season, cook, and test food items to ensure quality, consistency, and presentation standards are met
- maintain compliance with all federal, state, local, and company health, safety, and sanitation guidelines
- provide day-to-day direction and support to line cooks, including training, task assignments, and feedback
- assist with staff scheduling and contribute to performance evaluation processes as directed by the lead chef
- responsible for food ordering, verifying closing paperwork such as cleaning schedules and station production list
- act as a point of contact and assume supervisory responsibilities in the absence of the lead chef
- monitor inventory levels, communicate needs, and assist with maintaining proper food storage and rotation
- collaborate with the culinary team to ensure smooth and efficient kitchen operations
- uphold company service standards, ensuring a positive dining experience for all guests
- all other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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