Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,100.00 - $79,300.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Flexible work schedule
Career development opportunities
Job Description
Kimpton Hotels and Restaurants is a renowned boutique hospitality leader founded in 1981 in San Francisco by Bill Kimpton. The company is celebrated for its heartfelt, human connection approach, setting a high standard in an industry often criticized for impersonal and generic hospitality. The organization thrives on creating environments where guests and employees alike experience genuine connection and joy. This focus on meaningful interactions is deeply embedded in the Kimpton culture, which embraces diversity, creativity, and an empowering spirit that encourages each employee to shine in their unique way. The firm is known for rejecting the usual corporate hospitality mold... Show More
Job Requirements
- Minimum of 2 years previous sous chef experience in a high-volume full service restaurant
- Degree in culinary arts or hospitality management preferred
- Flexible schedule able 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 procurement software payroll and timekeeping software business and accounting software
- Able to read and follow recipes and standards maintain health department regulations food quality and company standards
Job Qualifications
- Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant
- 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred
- Flexible schedule, able to work weekends, nights, mornings, and holidays when needed
- Food Handler Certification, Alcohol Awareness Certification if applicable
- Passionate about various cooking methods, ingredients, equipment, and the industry standard practices and trends
- Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software
- Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards
Job Duties
- Supervise the production of food at all stations, assist the cooks, and expedite food when needed
- Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise and seize control of any problematic situations, assist in the preparation and design of menu items
- Assist with any required paperwork including forms, reports, and schedules in an organized and timely manner
- Interview and hire employees
- plan, assign, and direct work
- appraise performance
- reward and discipline employees
- address complaints and solve problems
- Identify developable staff and provide necessary training as positions open
- Assist in filling open positions with qualified internal or external applicants
- Order, stock, and ensure that all products are received in the correct unit count and condition
- Maintain budgeted labor costs and assist in controlling overtime, track food costs as requested
- Ensure that food is produced on a timely basis
- Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs
- Assist the restaurant in meeting the financial targets while achieving the food quality service objectives
- Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, and walk-in
Job Location
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