Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $18.00 - $22.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Career development opportunities
Job Description
The hiring establishment is part of a renowned boutique hotel and restaurant group that prides itself on creating heartfelt, human connections in an industry often marked by impersonal and generic experiences. Founded by Bill Kimpton in 1981 in San Francisco, this company revolutionized hospitality by establishing an environment where meaningful connections between staff and guests are central to the experience. With a culture rooted in entrepreneurial spirit and a zest for life, the hotel and restaurant group encourages individuality, creativity, and self-leadership among its employees. This approach leads to a lively, empowering, and exceptional work environment that positively impacts coworkers,... Show More
Job Requirements
- One year of previous experience in a related or supportive role preferred
- Time management and organizational ability for high quality food production
- Experience and proficiency with various cooking stations
- Ability to maintain high performance in all meal periods
- Ability to work with minimal supervision
- Food handler certification if applicable
- Training in knife skills and basic kitchen equipment
- Ability to multitask under pressure
- Flexible schedule including evenings, weekends, and holidays
Job Qualifications
- One year of experience in a related or supportive role preferred
- Proficiency in cooking including garde manger, sauté station, fry station, and grill station
- Experience working at a high performance level across all meal periods including breakfast, lunch, dinner, and brunch
- Ability to work with minimal supervision
- Food handler certification if applicable
- Trained in knife skills and basic kitchen equipment
- Ability to multitask under pressure
- Flexible schedule to work evenings, weekends, and holidays
Job Duties
- Follow departmental policies and restaurant rules and regulations
- Report maintenance or repair needs to the Executive Chef
- Prevent food spoilage and contamination by implementing proper sanitation practices
- Know and comply with standard portion size, cooking methods, and quality standards
- Stock and maintain food product levels at line stations
- Maintain a clean and sanitary work station area
- Provide excellent quality and presentation of all food to guests
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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