Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,900.00 - $80,300.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Flexible Schedule
Job Description
Kimpton Hotels & Restaurants is a leading boutique hospitality brand founded in San Francisco in 1981. Known for its entrepreneurial spirit, creative culture, and commitment to heartfelt human connections, Kimpton has revolutionized the boutique hotel experience by focusing on genuine hospitality that makes both guests and employees feel connected and valued. The company’s founder, Bill Kimpton, established this unique approach as a rebellion against the impersonal and generic hospitality commonly found in the industry. This vision continues to define Kimpton’s culture and guest experience today. The organization prides itself on creating an environment where creativity, self-leadership, and diverse talents are... Show More
Job Requirements
- Minimum of 2 years of Sous Chef experience in a high-volume, full service restaurant
- degree in Culinary Arts or Hospitality Management preferred
- flexible schedule including weekends, nights, mornings, and holidays
- Food Handler Certification required, Alcohol Awareness Certification if applicable
- strong passion for cooking methods, ingredients, and industry practices
- proficiency in Microsoft Office Suite and restaurant management software
- ability to adhere to recipes, health regulations, and company food 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’s 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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