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Job Overview
Employment Type
Hourly
Compensation
Hourly
Exact $26.45
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401k
Job Description
Kimpton Hotels & Restaurants, founded by Bill Kimpton in 1981 in San Francisco, is a pioneering brand known for its heartfelt and human-centered approach to hospitality. The company was built on the belief that genuine connections make life better, both for guests and employees. Unlike larger hotel chains that often offer impersonal and generic experiences, Kimpton established a boutique hotel standard designed to foster meaningful interactions among people. This philosophy creates an atmosphere where employees and guests feel welcomed, appreciated, and connected. Kimpton's unique culture is characterized by entrepreneurial spirit, creativity, and a sense of rebellion against convention, encouraging individuality,... Show More
Job Requirements
- 1+ years of previous culinary experience in a high-volume, full-service restaurant and/or culinary program curriculum or equivalent combination of education and experience
- Bachelor's degree in Culinary Science or related certificate is preferred
- Flexible schedule with availability to work weekends, nights, mornings, and holidays when needed
- Knowledge of various cooking methods, ingredients, and industry practices
- Excellent knife skills
- Leadership skills
- Ability to multitask in a fast-paced environment
- Strong interpersonal communication skills
Job Qualifications
- 1+ years of previous culinary experience in a high-volume, full-service restaurant and/or culinary program curriculum or equivalent combination of education and experience
- Bachelor's degree in Culinary Science or related certificate is preferred
- Knowledgeable and passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends
- Excellent knife skills and accuracy
- Leadership abilities with a desire to build a healthy and collaborative team
- Excellent interpersonal communication skills to foster positive working relationships
- Ability to multitask in a dynamic environment
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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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