Jobs at Carté Hotel San Diego, a Curio Collection by Hilton

• Breakfast Cook (Chefs/Kitchen)

  Prepare food items for complimentary food service, according to recipes and standards, while maintaining a safe and sanitary work environment.

• Steward (Dishwasher) (Chefs/Kitchen)

  Cook or Stewarding Supervisor - Executive Steward or Sous Chef

• Kitchen Supervisor (Chefs/Kitchen)

  Supervise set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with established guest service and sustainability standards.

• Public Area Attendant (Housekeeping)

  Maintain cleanliness of public areas in accordance with established guest service and sustainability standards.

• Maintenance Technician (Engineering/Maintenance)

  Perform preventative and repair maintenance work to ensure the hotel is maintained according to established quality and sustainability standards while treating guests in a warm and friendly manner.

• Accepting Applications - Hourly Hotel Positions (Operations)

  Accepting Applications for Hourly Hotel Positions. Explore opportunities in the following areas: Engineering Food and Beverage Front Office Housekeeping

• Engineering Supervisor (Hotel Maintenance) (Engineering/Maintenance)

  Perform general maintenance functions to ensure guest service and sustainability standards are achieved and maintained throughout the hotel structure.

• Room Attendant - Housekeeper (Housekeeping)

  Clean and maintain guest rooms to ensure rooms meet established standards.

• Guest Service Agent (Guest Services)

  Greet, register and service guests in a friendly and courteous manner according to hotel/brand and sustainability standards.

• Director of Rooms (Rooms Division)

  Oversee all aspects of the rooms division with an emphasis on engineering and housekeeping operations in accordance with established guest service and sustainability standards.

• Catering Services Manager (Catering/Banquet)

  Sell and service banquet and meeting functions in order to achievecatering department goals.

• Host (Food & Beverage)

  Greet and escort guests to restaurant tables in accordance with established guest service and sustainability standards.

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