Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,800.00 - $104,500.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
Kimpton Hotels is a pioneering boutique hotel brand founded in San Francisco in 1981 by Bill Kimpton. The company was started as a rebellion against impersonal and generic hospitality experiences, aiming to create heartfelt, human-centered environments that foster genuine connections among guests, employees, and communities. Over the decades, Kimpton Hotels has become synonymous with creativity, individuality, and exceptional service, cultivating a culture that is lively, irreverent, and empowering. This spirit of entrepreneurial zest and commitment to authentic experiences remains at the core of the brand, making it a unique and inspiring place to work and visit.
Working at Kimpton... Show More
Working at Kimpton... Show More
Job Requirements
- 2 or 4 year degree in Culinary Arts or Hospitality Management preferred
- Minimum 3 years of experience as an Executive Chef preferably leading large, fast-paced, multi-outlet kitchens
- Passionate about industry trends and techniques
- Knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management
- Excellent interpersonal communication skills that foster positive working relationships with all teammates
- Able to work with PR and Marketing in the creation of campaigns and budgets
- Flexible schedule, available to work weekends, nights, mornings, and holidays when needed
- Food Handler Certification, Alcohol Awareness Certification if applicable
- Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software may be required
Job Qualifications
- Degree in Culinary Arts or Hospitality Management preferred
- Minimum 3 years experience as an Executive Chef leading large, fast-paced, multi-outlet kitchens
- Passionate about industry trends and techniques
- knowledgeable of product, presentation, quality, and preparation
- menu concept, design, food costing, and people management
- Excellent interpersonal communication skills fostering positive working relationships
- Able to work with PR and Marketing in creation of campaigns and budgets
- Food Handler Certification
- Alcohol Awareness Certification if applicable
- Knowledge of Microsoft Office Suite, restaurant POS system, inventory management or procurement software, payroll and timekeeping software, business and accounting software may be required
Job Duties
- Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards
- Fill in where needed to ensure guest service standards and efficient operations
- Perform inventory and purchasing responsibilities daily
- Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures
- Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area
- Responsible for meeting financial targets while achieving food quality and service objectives
- Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
- Foster opportunities for the team to learn, grow, and develop their abilities, collaborate with your staff to create a culture and work environment founded on respect
- Continually strive to develop your staff in all areas of managerial and professional development as well as in food education
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
- Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests
- Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives
- Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs
- Interview, hire, and train employees
- plan, assign, and direct work
- appraise performance
- reward and discipline employees
- address complaints and offer positive solutions to issues
- Be knowledgeable of restaurant policies regarding employees and together with the People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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