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
Career development opportunities
Flexible Schedule
Job Description
Kimpton Hotels & Restaurants is a pioneering boutique hospitality company that has set a high standard for authentic, heartfelt guest experiences since its founding in 1981 in San Francisco. With a rich history rooted in rebellion against generic hospitality, Kimpton has cultivated a culture focused on genuine human connections and a welcoming environment for diverse and creative individuals. The company emphasizes the importance of personal and professional growth, fostering a workplace where employees can express themselves fully and thrive while delivering extraordinary service to guests. This approach has positioned Kimpton as a distinctive leader in the boutique hotel and restaurant... Show More
Job Requirements
- 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred
- Minimum 3 years of experience as an Executive Chef, preferably leading large, fast-paced, multi-outlet kitchens
- Passionate about industry trends and techniques and 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 & accounting software may be required
Job Qualifications
- 2 or 4 year degree in Culinary Arts or Hospitality Management is 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
- Skilled in menu concept, design, and food costing
- Strong people management skills
- Excellent interpersonal communication skills
- Experience working with PR and marketing teams to develop campaigns and budgets
- Flexible and available to work varied shifts including weekends and holidays
- Food Handler Certification and Alcohol Awareness Certification (if applicable)
- Proficient in Microsoft Office Suite, restaurant POS, inventory management and/or procurement software, payroll, timekeeping, business, and accounting software
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
We didn't receive the exact location for this job posting,
please contact the employer.
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