Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,500.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
flexible scheduling
Job Description
Kimpton Hotels & Restaurants is a pioneering boutique hotel brand known for its heartfelt and human-centered hospitality, founded in 1981 in San Francisco by Bill Kimpton. The company prides itself on creating genuine connections among employees, guests, and communities, aiming to improve lives through a unique, enriching work environment. Embracing diversity, creativity, and individuality, Kimpton cultivates a culture where each employee’s distinct background and talents are valued and celebrated, helping them shine both personally and professionally. This vibrant and rebellious spirit has become the cornerstone of the company’s success and reputation in the hospitality industry.
The Culinary Leader ro... Show More
The Culinary Leader ro... Show More
Job Requirements
- 1+ years of previous 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
- Flexible schedule with ability to work weekends, nights, mornings, and holidays when needed
- Knowledge and passion for cooking methods, ingredients, equipment, and industry trends
- Excellent knife skills
- Leadership ability with a desire to build a healthy and collaborative team
- Ability to multitask in a dynamic environment
- Excellent interpersonal communication skills
Job Qualifications
- 1+ years of previous 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
- Knowledgeable and passionate about various cooking methods, ingredients, equipment, and industry standard practices and trends
- Excellent knife skills
- Leadership desire to build a healthy and collaborative team
- Able 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 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 with execution of all tickets in 20 minutes or less
- Participate in service education through line-ups, menu meetings, and new staff training programs
- Assist the restaurant in meeting financial targets while achieving food quality service objectives
- Maintain a high level of cleanliness in kitchen facilities by supervising daily cleaning
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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