Overview

This is an exciting opportunity to spend the Spring 2026 season up close and personal with the Food and Beverage operations at Hilliard Center. The intern will observe, work with, and learn from our Hospitality Team. 

This role pays an hourly rate of $14.00. This internship is open to students of Del Mar College. 

This internship will begin in January 2026 and last into April 2026.

Key Learnings:

(Catering and Concessions Operations):

• Hands-on experience in the food and beverage industry: Gain practical experience in a fast-paced hospitality environment, where you'll actively contribute to day-to-day operations, from guest service to food preparation and event management.
• Exposure to industry tools and technology: Learn to navigate the latest hospitality management systems and point-of-sale (POS) software, including inventory tracking and customer service tools.
• Professional development opportunities: Benefit from one-on-one mentorship with industry professionals and access networking opportunities with industry leaders to help shape your career.
• A deeper understanding of key business areas: Gain insight into key areas such as customer experience management, restaurant operations, inventory control, and food safety, equipping you with a well-rounded understanding of the hospitality industry.
• Portfolio-building projects with measurable impact: Take on real-world projects that contribute directly to the business, allowing you to showcase your work and results in a professional portfolio.

(Culinary):

• Hands-on experience in culinary arts and kitchen operations: Gain direct experience working in a professional kitchen environment, honing skills in food prep, cooking techniques, plating, and kitchen organization, while learning from seasoned chefs.
• Exposure to industry tools and technology: Familiarize yourself with modern kitchen equipment, inventory management systems, and food safety protocols that ensure quality, efficiency, and consistency in high-volume settings.
• Professional development opportunities: Receive personalized mentorship from culinary experts, presentation, and kitchen management, and expand your network through connections within the industry.
• A deeper understanding of key culinary business areas: Gain comprehensive insight into menu design, recipe development, cost control, kitchen team dynamics, and the relationship between the kitchen and front-of-house operations, empowering you with a well-rounded culinary skill set.

This position will remain open until December 31, 2025.

Responsibilities

Under the direct supervision of the Director of Catering, Concession Manager, or Executive Chef, the candidate will receive instruction in the planning, scheduling, and supervising of an effective, safe, and profitable food and beverage department. They will assist the Food & Beverage Department and its day-to-day operations for concessions, premium, and culinary.

The ideal candidate will have an interest in, as well as prior experience in, the planning and scheduling of employees. Additionally, experience with inventory management and familiarity with the state food safety and state liquor laws pertaining to the storage, handling, and preparation and the dispensing of food and beverages. 

Qualifications

To perform this job successfully, the ideal candidate will:

• Be a self-starter and self-motivated.
• Must be comfortable working in an extremely busy environment.
• Have experience in retail, catering, concessions, and/ or alcohol service to the public in a hospitality setting is highly recommended.
• The individual must be outgoing, energetic, motivated & professional.
• Team player with excellent customer service and analytical skills.
• Proven ability to solve time-sensitive issues.
• Possesses good organizational skills.
• Proactive in making suggestions, creating new ideas & troubleshooting while paying close attention to detail.
• Prior experience with point of sales systems.