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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $16.00 - $32.50
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
flexible scheduling
Job Description
This job opportunity is offered by a boutique hotel company that was founded with a passion for creating heartfelt, human connections within the hospitality industry. Established in 1981 in San Francisco, the company disrupts generic and impersonal hospitality services by fostering an environment where genuine interactions and personal connections are at the core of their service philosophy. Through its entrepreneurial spirit and vibrant culture, the hotel group has built a unique brand that encourages creativity, self-leadership, and authentic personalities. This approach results in an empowering, exceptional, and engaging workplace atmosphere, which reflects in the superior experience delivered to its guests.... Show More
Job Requirements
- Minimum of one year previous experience in a similar or supportive role
- Degree in Culinary Arts or Hospitality Management is preferred
- Food Handler Certificate if applicable
- Ability to coordinate and lead a team while managing multiple priorities under tight timelines
- Ability to learn and present product, menu, and allergy information to guests and staff
- Knowledge of or ability to quickly learn financial and business metrics and their effect on restaurant operation
- Advanced knowledge of culinary arts, oenology, pastry, banquet, and in-room dining, along with people management skills
- Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software, payroll and timekeeping software, business and accounting software
- Flexible schedule with ability to work weekends, nights, mornings, and holidays
- Familiarity with health requirements, OSHA regulations, and Department of Labor regulations as they pertain to kitchen and restaurant employees
Job Qualifications
- Minimum of one year of experience in a similar or supportive culinary role
- Degree in Culinary Arts or Hospitality Management preferred
- Food Handler Certificate if applicable
- Ability to coordinate and lead a team while managing multiple priorities under tight timelines
- Ability to learn and present product, menu, and allergy information to guests and staff
- Knowledge of financial and business metrics related to restaurant operations
- Advanced knowledge of culinary arts, pastry, banquet, and in-room dining
- Strong people management skills
- Proficiency with Microsoft Office, POS systems, inventory management, payroll, and accounting software
- Flexible availability including weekends, nights, mornings, and holidays
- Familiarity with health, OSHA, and Department of Labor regulations relating to kitchen and restaurant employees
Job Duties
- Coordinate and supervise all pastry and bakery item preparation
- Maintain quality and quantity control and presentation standards
- Supervise and expedite all pastry and bakery items ensuring quality control on taste and presentation
- Supervise the training and cross-training of staff and manage assignments and duties
- Establish and maintain sound working relationships with staff and other departments providing mentorship and coaching
- Review banquet function sheets to ensure adequate preparation of pastry items
- Report any needed maintenance or repairs
- Review and update recipes regularly for profitability
- Verify all food and beverage requisitions, inter-kitchen transfers, and special food requests with the Executive Chef
- Ensure sanitation practices are followed
- Make menu recommendations for future development including holidays and special events
- Supervise development of daily specials and test new pastry items
- Prepare a variety of menu items including local and seasonal specialties
- Commit to total quality efforts and work cooperatively as a team member
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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