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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $76,000.00 - $80,000.00
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
The hiring establishment is a boutique hotel and restaurant group founded on the principle of creating heartfelt, human connections that elevate people's lives — especially those of its employees. Founded in 1981 by Bill Kimpton in San Francisco, the company challenged the norms of impersonal, generic hospitality by introducing a vibrant, genuine, and community-driven culture. This culture orbits around empowering every team member to be their authentic self and to engage fully with guests and coworkers, enriching their experiences through meaningful interactions. Their lively, rebellious spirit and zest for life distinguish them in the hospitality industry, making them an exceptional... Show More
Job Requirements
- Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant
- Flexible schedule, able to work weekends, nights, mornings, and holidays when needed
- Food Handler Certification
- Alcohol Awareness Certification (if applicable)
- Able to read and follow recipes and standards
- maintain health department regulations, food quality and company standards
Job Qualifications
- 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred
- 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 & accounting software
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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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