3955
California
32-40 hours per week
$18.91 (Hourly)
$100 / week
12
La Quinta Resort & Club, Curio Collection by Hilton is a historic luxury desert resort located in La Quinta, California, near Palm Springs in the Coachella Valley. Originally opened in 1926, the resort is part of the Curio Collection by Hilton and is recognized for its upscale hospitality, unique Spanish-style architecture, and exceptional guest experiences. The resort spans 45 acres and offers more than 700 guest accommodations, including casitas, suites, and villas. Amenities include multiple swimming pools, championship golf courses, tennis and pickleball facilities, a luxury spa, fitness center, and extensive meeting and event spaces.
A Culinary J-1 Intern/Trainee would generally be responsible for:
Assisting chefs with daily food preparation and mise en place
Preparing menu items according to Hilton and resort recipes, standards, and presentation guidelines
Learning and supporting multiple kitchen outlets, including: Restaurants Banquets and events Room service Breakfast, lunch, and dinner operations
Maintaining cleanliness, sanitation, and food safety standards at all times
Properly storing and labeling food products following HACCP and health department regulations
Assisting with inventory organization and stock rotation (FIFO)
Supporting banquet and high-volume culinary production
Operating kitchen equipment safely, including ovens, grills, slicers, steamers, and mixers
Working collaboratively with culinary and food & beverage teams
Assisting with plating and food presentation for guests
Learning luxury hospitality service standards and kitchen workflow management
Following instructions from Sous Chefs, Executive Chefs, and kitchen supervisors
Participating in all phases of the training program and departmental rotations Training Areas
Participants are usually expected to demonstrate: Passion for culinary arts and hospitality
Positive attitude and willingness to learn
Ability to work in a fast-paced environment
Teamwork and communication skills
Attention to detail and food presentation
Time management and organization
Understanding of food sanitation and kitchen safety
Flexibility with schedules, weekends, and holidays
Typical Learning Objectives