Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $38,100.00 - $61,000.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401k
Job Description
This job opportunity is with an established boutique hotel and restaurant company that centers its mission on heartfelt, human connections. Founded by Bill Kimpton, the company was created as a rebel against impersonal and generic hospitality experiences that make guests and employees alike feel disconnected. Since 1981, the company has been a trailblazer in the boutique hotel space, originating in San Francisco with a dynamic entrepreneurial spirit and an authentic zest for life. The establishment celebrates individuality, creativity, and self-leadership, fostering an environment where diverse backgrounds, talents, and personalities are embraced and encouraged to shine. This inclusive culture creates a... Show More
Job Requirements
- 1 year of previous experience in a similar or supportive role
- 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred
- Able to coordinate and lead a team while managing multiple priorities under tight timelines in a rapidly changing environment
- Able to learn, retain, and present product, menu, and allergy information to customers
- Advanced knowledge of Back-of-House and/or Front-of-House restaurant operations and management
- Knowledge or ability to quickly learn financial and business metrics and their effect on the restaurant operation
- Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, and in-room dining, as well as people management skills
- Hands-on experience planning menus and ordering ingredients
- Familiarity with kitchen sanitization and safety regulations
- Food Handler 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
- 1 year of previous experience in a similar or supportive role
- 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred
- Able to coordinate and lead a team while managing multiple priorities under tight timelines in a rapidly changing environment
- Able to learn, retain, and present product, menu, and allergy information to customers
- Advanced knowledge of Back-of-House and/or Front-of-House restaurant operations and management
- Knowledge or ability to quickly learn financial and business metrics and their effect on the restaurant operation
- Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, and in-room dining, as well as people management skills
- Hands-on experience planning menus and ordering ingredients
- Familiarity with kitchen sanitization and safety regulations
- Food Handler 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 Duties
- Interview, hire, and train employees
- plan, assign, and direct work
- appraise performance
- reward and coach employees
- address complaints and problem solve
- Responsible for ongoing training and communicating standards to the staff
- Ensure that all food is produced on a timely basis and that the servers are well-educated regarding the menu
- Participate in service education through daily line-ups, quarterly menu meetings, and new server training programs
- Assist the Chef in training staff to produce meals promptly
- Assist the restaurant in meeting financial targets
- Maintain a high level of cleanliness in the kitchen facilities, supervise all daily cleaning
- Communicate with the kitchen staff, identify developable teammates and provide necessary training as positions open
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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