Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $56,900.00 - $76,800.00
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 unique boutique hotel and restaurant, born in San Francisco in 1981, with a vibrant entrepreneurial spirit and a deep commitment to heartfelt, human connections. Founded by Bill Kimpton as a rebellion against impersonal and generic hospitality, the company has fostered a culture that celebrates individuality, creativity, and genuine interaction. This approach transforms the hospitality experience for guests, creating environments where meaningful connections are nurtured and life is improved for everyone involved. From employees to guests, owners, and the surrounding community, this enterprise believes in making a positive impact through every action and every service offered.
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Job Requirements
- 1+ years of previous culinary experience in a high-volume, full-service restaurant or equivalent experience
- Flexible schedule with the ability to work weekends, nights, mornings, and holidays when needed
- Knowledge of various cooking methods, ingredients, equipment, and industry practices
- Strong knife skills
- Leadership qualities and team-building capabilities
- Ability to multitask effectively in a fast-paced environment
- Excellent 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
- Leadership abilities 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 with diverse personalities
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 a goal 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
- Assist the restaurant in meeting financial targets while achieving 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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