Kimpton Hotels & Restaurants
What You’ll Do
Work in collaboration with the Executive Chef in crafting exciting, innovative, and delicious food. You’ll participate in team leadership, communication, training, development, and problem resolution—all while providing outstanding service to our guests. You’ll act as an advocate for the restaurant, create memorable experiences, and develop relationships with guests that compel them to return.
Responsibilities
Lead all aspects of the kitchen in the absence of the Executive Chef.
Inventively solve 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—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 everyone is well‑educated regarding menu items.
Assist the restaurant in meeting financial targets while achieving food quality and service objectives.
Maintain a high level of cleanliness in kitchen facilities by supervising daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk‑in.
Qualifications
1+ years of previous culinary leadership 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, able to work weekends, nights, mornings, and holidays when needed.
Knowledgeable and passionate about various cooking methods, ingredients, equipment, and industry trends.
Excellent knife skills.
Leadership desire to build a healthy and collaborative team.
Ability to multitask in a dynamic environment.
Excellent interpersonal communication skills to foster positive relationships with many types of personalities.
Why We’re Here We believe heartfelt, human connections make people’s lives better. Our founder, Bill Kimpton, rebelled against impersonal, generic hospitality that makes people feel disconnected. He created a new boutique hotel standard and environment where people can connect from the heart. This purpose still drives us today. Your work here has meaning—you improve the lives of coworkers, guests, owners, and communities, and you can expect the same in return. It all starts with you.
Diversity & Inclusion We are committed to creating a culture that reflects the diversity of our guests. We welcome and embrace people of all races, ethnicities, ages, religions, sexual orientations, gender identities, and abilities. For our complete EEO policy click here.
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Responsibilities
Lead all aspects of the kitchen in the absence of the Executive Chef.
Inventively solve 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—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 everyone is well‑educated regarding menu items.
Assist the restaurant in meeting financial targets while achieving food quality and service objectives.
Maintain a high level of cleanliness in kitchen facilities by supervising daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk‑in.
Qualifications
1+ years of previous culinary leadership 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, able to work weekends, nights, mornings, and holidays when needed.
Knowledgeable and passionate about various cooking methods, ingredients, equipment, and industry trends.
Excellent knife skills.
Leadership desire to build a healthy and collaborative team.
Ability to multitask in a dynamic environment.
Excellent interpersonal communication skills to foster positive relationships with many types of personalities.
Why We’re Here We believe heartfelt, human connections make people’s lives better. Our founder, Bill Kimpton, rebelled against impersonal, generic hospitality that makes people feel disconnected. He created a new boutique hotel standard and environment where people can connect from the heart. This purpose still drives us today. Your work here has meaning—you improve the lives of coworkers, guests, owners, and communities, and you can expect the same in return. It all starts with you.
Diversity & Inclusion We are committed to creating a culture that reflects the diversity of our guests. We welcome and embrace people of all races, ethnicities, ages, religions, sexual orientations, gender identities, and abilities. For our complete EEO policy click here.
#J-18808-Ljbffr