Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $22.00 - $37.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Flexible Schedule
Professional Development
Job Description
Our company is a boutique hotel with a rich legacy rooted in San Francisco’s vibrant and entrepreneurial spirit since 1981. Founded by Bill Kimpton, who revolutionized hospitality by rejecting impersonal and generic service, our hotel emphasizes heartfelt, genuine human connections. We prioritize creating an environment where employees and guests feel connected and valued, with work that holds meaning beyond routine tasks. This approach has cultivated a unique culture characterized by creativity, self-leadership, diversity, and an empowering spirit that encourages employees to bring their whole selves to work. Our culture nurtures individuality, celebration of diverse backgrounds, talents, and experiences, and a... Show More
Job Requirements
- Minimum of 1 year of relevant experience
- Degree in Culinary Arts or Hospitality Management preferred
- Food Handler Certificate if applicable
- Ability to lead and coordinate a team effectively
- Strong multitasking and time management skills
- Capacity to learn and communicate product and allergy information
- Knowledge or ability to learn financial and operational metrics
- Experience with relevant software systems
- Flexible availability including weekends, holidays, and various shifts
- Understanding of health and safety regulations and compliance
Job Qualifications
- Minimum of 1 year of previous experience in a similar or supportive role
- 2 or 4-year degree in Culinary Arts or Hospitality Management preferred
- Food Handler Certificate if applicable
- Ability to coordinate and lead a team while managing multiple priorities
- Able to learn, retain and present product, menu, and allergy information to guests and staff
- Knowledge of or ability to quickly learn financial and business metrics affecting restaurant operation
- Advanced knowledge of culinary arts, pastry, banquet, and in-room dining
- Strong people management skills
- Proficiency with Microsoft Office Suite, restaurant POS system, inventory management, procurement software, payroll and timekeeping software
- Familiarity with health requirements, OSHA, and Department of Labor regulations
Job Duties
- Coordinate, supervise and prepare all food items in the pastry department
- Maintain quality and quantity control and presentation according to standards
- Supervise and expedite all pastry and bakery items and provide quality control on taste and presentation
- Supervise the training and cross-training of staff, assignments, and specific duties
- Build and maintain a sound working relationship with all staff and other departments, provide mentorship and coaching
- Review banquet function sheets daily to ensure adequate preparation of pastry items
- Report maintenance or repair needs to appropriate supervisor or maintenance representative
- Ensure all recipes are reviewed regularly to maximize profitability
- Review food and beverage requisitions, inter-kitchen transfers and production quantities, verify all special food requests with the Executive Chef
- Ensure adequate sanitation practices are being followed
- Make menu recommendations for future development, holidays, special events, and promotions
- Supervise the development of daily specials, introduce special pastries and test new items
- Make a variety of menu items, offer local and seasonal specialties
- Demonstrate commitment to total quality efforts by striving for continual improvement and team cooperation
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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