Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,700.00 - $104,300.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement savings plan
Employee Discounts
Professional development opportunities
flexible work scheduling
Job Description
Kimpton Hotels & Restaurants is a pioneering hospitality company known for setting a unique boutique hotel standard that prioritizes heartfelt human connections. Founded in 1981 by Bill Kimpton, the brand emerged as a rebellion against the impersonal and generic hospitality experiences prevalent in the industry. With a deep commitment to genuine interactions, Kimpton has created environments where guests and employees alike can connect authentically. Headquartered in San Francisco, Kimpton Hotels & Restaurants embodies a vibrant, entrepreneurial spirit that continues to influence its culture and operations today. The company values the individuality of each team member, encouraging a work environment that... Show More
Job Requirements
- 2 or 4 year degree in Culinary Arts or Hospitality Management preferred
- Minimum 3 years experience as an Executive Chef, preferably leading large, fast-paced, multi-outlet kitchens
- Food Handler Certification
- Alcohol Awareness Certification if applicable
- Knowledge of Microsoft Office Suite, restaurant POS system, inventory management or procurement software, payroll and timekeeping software, business and accounting software may be required
- Flexible schedule, available to work weekends, nights, mornings, and holidays when needed
- Excellent interpersonal communication skills
- Ability to work with PR and Marketing on campaign and budget creation
Job Qualifications
- 2 or 4 year degree in Culinary Arts or Hospitality Management preferred
- Minimum 3 years experience as an Executive Chef, preferably leading large, fast-paced, multi-outlet kitchens
- Passionate about industry trends and techniques
- knowledgeable of product, presentation, quality, preparation, menu concept, design, food costing, and people management
- Excellent interpersonal communication skills fostering positive relationships
- Able to work with PR and Marketing on campaigns and budgets
- Flexible schedule, available weekends, nights, mornings, and holidays
- Food Handler Certification
- Alcohol Awareness Certification (if applicable)
- Knowledge of Microsoft Office Suite, restaurant POS system, inventory management or procurement software, payroll and timekeeping software, business and accounting software may be required
Job Duties
- Use your experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu
- Lead daily operations with efficiency, integrity, patience, awareness, and compassion
- Own team leadership, communication, training, development, and problem resolution while providing outstanding service to guests
- Act as an advocate for the restaurant and create personal experiences to develop lasting guest relationships
- Ensure all food products are consistently prepared and served according to recipes, portioning, and cooking standards
- Fill in where needed to ensure guest service standards and efficient operations
- Perform inventory and purchasing responsibilities daily
- Receive all products in correct unit count and condition and ensure deliveries follow receiving policies and procedures
- Supervise the daily cleaning of pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area
- Meet financial targets while achieving food quality and service objectives
- Ensure all equipment is kept in excellent working condition through inspection and preventative maintenance
- Foster team learning, growth, and development and create a culture founded on respect
- Develop staff in managerial, professional development, and food education
- Prepare all required paperwork, including forms, reports, and schedules timely
- Follow all regulations pertaining to health, safety, and labor requirements for the restaurant, employees, and guests
- Schedule labor while maintaining labor cost objectives
- Lead service education through daily line-ups, menu meetings, and training programs
- Interview, hire, train employees
- plan, assign, direct work
- appraise performance
- reward and discipline employees
- address complaints and offer positive solutions
- Administer corrective action consistently and fairly regarding company policies, rules, and procedures
Job Location
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