Boutique Hotel Chef de Partie: Elevate Guest Experiences

Noble House Hotels & Resorts; San Diego (CA); On-site; USD 31,000 - 44,000; Full time

Benefits offered by this job

Health insurance

Discounts for hotel & restaurants

401k matching

On-Demand Pay

PTO

Complementary parking

Meals

Job summary

Estancia La Jolla Hotel & Spa, part of Noble House Hotels & Resorts, is seeking a Chef de Partie to support culinary operations across the main kitchen and commissary. You will handle saucier, butcher, and cold production, ensuring quality aligns with guest expectations and financial targets.

The ideal candidate brings strong knife skills, garde manger experience, and a proven ability to maintain service standards in a high-volume hotel kitchen.

Qualifications

• Complete knowledge of all culinary basics; knife skills, stocks, soups and sauces, butcher (meat & fish).
• Garde Manger methods; salads, dressings, sauces, marinades, displays.
• Cooking methods; broiling, grilling, roasting, smoking, braising, blanching, sauteing, poaching, steaming.
• Extensive knowledge of Food and Beverage etiquette, guest relations and service standards.
• Strong written and verbal communication skills.
• Ability to analyze guest needs and resolve challenges.
• Basic mathematical skills for reports and forecasting.

Responsibilities

• Assist in all aspects of culinary operations for the hotel.
• Oversee main kitchen and commissary functions including saucier, butcher, and cold production.
• Ensure food quality and alignment with standards while achieving financial goals.

Skills

Knife skills

Stocks

Soups

Sauces

Butchery

Garde Manger

Broiling

Grilling

Roasting

Smoking

Braising

Blanching

Sautéing

Poaching

Steaming

Guest relations

Service standards

Accounting basics

Job description

Estancia La Jolla Hotel & Spa, part of Noble House Hotels & Resorts, is seeking a Chef de Partie to support culinary operations across the main kitchen and commissary. You will handle saucier, butcher, and cold production, ensuring quality aligns with guest expectations and financial targets.

The ideal candidate brings strong knife skills, garde manger experience, and a proven ability to maintain service standards in a high-volume hotel kitchen.