Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Exact $19.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401k plan
Job Description
Kimpton Hotels & Restaurants is a renowned boutique hospitality company founded on the principle that heartfelt, human connections significantly enhance people's lives. Established with a unique San Francisco entrepreneurial spirit in 1981, Kimpton set a new standard in the boutique hotel industry, offering an environment where genuine connections and creativity flourish. The organization prides itself on fostering a vibrant, inclusive culture that celebrates diversity, encourages self-leadership, and empowers employees to bring their authentic selves to work. This culture not only enriches the work environment but also enhances the guest experience, making Kimpton a leader in the hospitality sector.
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Job Requirements
- 1 year of related or supportive experience preferred
- Time management and organizational skills
- Experience with garde manger, sauté, fry, and grill stations
- Ability to work across all meal periods including breakfast, lunch, dinner, and brunch
- Ability to work independently with minimal supervision
- Food Handler Certification if applicable
- Proficiency in knife skills and basic kitchen equipment
- Ability to multitask effectively under pressure
- Flexible to work evenings, weekends, and holidays
Job Qualifications
- 1 year of previous experience in a related or supportive role preferred
- Time management and organizational ability required for high quality food production
- Experience and proficiency with cooking including garde manger, saute station, fry station, and grill station
- Familiarity with working at a high level of performance within all meal periods including breakfast, lunch, dinner, and brunch
- Ability to work with minimal direction or supervision
- Food Handler Certification if applicable
- Trained in knife skills and basic kitchen equipment
- Ability to multi-task under pressure
- Flexible schedule to work evenings, weekends, and holidays when needed
Job Duties
- Follow departmental policies and restaurant rules and regulations as set forth in the employee handbook and by management
- Report any maintenance or repairs needed to the Executive Chef
- Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations
- Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures
- Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
- Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
- Provide excellent quality and presentation of all food to the guests
- Demonstrate, prepare and execute each menu item according to item specifications and presentation
- Produce food on a timely basis and be well educated regarding the menu
- Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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