Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $56,400.00 - $76,100.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Flexible Schedule
Job Description
The hospitality company behind this opportunity is rooted in a heartfelt mission that values genuine human connections and meaningful experiences. Founded by Bill Kimpton, a visionary who challenged the impersonal and generic nature of traditional hospitality, this establishment is a trailblazer in the boutique hotel industry. Since its inception in 1981 in San Francisco, the company has been committed to creating an environment where employees and guests alike can feel connected not only to each other but to the authentic spirit of hospitality. It takes pride in fostering a culture that encourages employees to be their genuine selves, embracing diverse... Show More
Job Requirements
- 1+ years of culinary experience in a high-volume, full-service restaurant or equivalent combination of education and experience
- Bachelor's degree in Culinary Science or related certificate preferred
- Flexible schedule able to work weekends, nights, mornings, and holidays
- Knowledgeable about cooking methods, ingredients, equipment, and industry standards
- Excellent knife skills
- Leadership ability to build and manage a team
- Multitasking skills in a dynamic environment
- Strong interpersonal communication skills
Job Qualifications
- Culinary experience in a high-volume, full-service restaurant or culinary program curriculum
- Bachelor's degree in Culinary Science or related certificate preferred
- Knowledgeable and passionate about various cooking methods, ingredients, equipment, and industry standard practices and trends
- Excellent knife skills
- Leadership skills with a desire to build a healthy and collaborative team
- Ability to multitask effectively in a dynamic environment
- Excellent interpersonal communication skills to foster positive working relationships
Job Duties
- Lead all aspects of the kitchen in the absence of the Executive Chef
- Inventively solve any issues that arise and seize control of any problematic situations
- Lead and train kitchen staff, and establish a working schedule
- Interview and hire employees
- plan, assign, and direct work
- appraise performance
- reward and discipline employees
- address complaints and resolve problems
- Identify developable personnel, and provide necessary training as positions open
- Order, stock, and inspect the quality of all food items necessary for daily service
- Maintain budgeted labor costs and assist in controlling overtime
- Ensure that food is produced on a timely basis -- the goal is to execute all tickets in 20 minutes or less
- Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs so that everyone is well-educated regarding the menu items
- Assist the restaurant in meeting the financial targets while achieving the food quality service objectives
- Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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