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
Career development opportunities
flexible scheduling
Job Description
Our establishment is a boutique hotel and restaurant company born from a strong San Francisco entrepreneurial spirit and passion for creating heartfelt, meaningful connections through exceptional hospitality experiences. Founded in 1981 by Bill Kimpton, our company was created as a rebellion against impersonal and generic hospitality that alienates people. Instead, we strive to foster genuine human connections that improve the lives of our coworkers, guests, owners, and communities. We believe that when employees can be authentic and bring their diverse backgrounds, talents, and personalities to work, they shine and help create a unique, inviting atmosphere that our guests truly feel... Show More
Job Requirements
- 1+ years of culinary experience in a high-volume, full-service restaurant or equivalent education
- willingness to work flexible hours including weekends, nights, mornings, and holidays
- knowledge of culinary techniques and industry standards
- excellent knife skills
- leadership ability to train and manage kitchen staff
- strong problem-solving skills
- ability to maintain cleanliness standards and meet financial targets
Job Qualifications
- 1+ years of culinary experience in a high-volume, full-service restaurant or culinary program curriculum or equivalent combination of education and experience
- bachelor's degree in Culinary Science or related certificate preferred
- knowledge and passion for various cooking methods, ingredients, equipment, and industry practices and trends
- excellent and accurate knife skills
- leadership skills with a desire to build a healthy and collaborative team
- ability to multitask 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 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 by executing all tickets in 20 minutes or less
- participate in service education through daily line-ups, quarterly menu meetings, and new staff training
- assist the restaurant in meeting financial targets while achieving food quality service objectives
- maintain a high level of cleanliness in 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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