Cook I

Why Were Here

We believe heartfelt human connections make peoples lives better. Especially the people who work here. Our founder Bill Kimpton rebelled against impersonal generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect from the heart. That was the goal then and it is still our purpose today.

Your work here has meaning. Youre here to improve the lives of coworkers, guests, owners, and communities, and together we make that happen. Its what drives all that we do. Every day you can improve lives in your own unique way, and you can expect the same in return. It all starts with you.

How Were Different

Our San Francisco-born entrepreneurial spirit and zest for life kick-started this culture in 1981 and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome and celebrated here. Because we know that when people can be themselves at work, they shine. Thats what we seek out and celebrate. Its people of all kinds who share a knack for creativity and self-leadership. People who dont need to be told what to do to get things done. People who have an innate passion for making others lives better.

It adds up to a work environment thats a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it, youll feel it too.

What Youll Do

Youll provide guests with excellent food, quality and consistency in an attractive environment, and with professional service. You are hardworking with a real passion for crafting quality dishes according to restaurant specifications. You love maintaining and building sound working relationships with your teammates. Youll act as an ambassador for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Follow departmental policies as well as restaurant rules and regulations as set forth in the employee handbook and by management.

Report any maintenance or repairs needed to the Executive Chef.

Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.

Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies, and procedures.

Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

Maintain a clean and sanitary work station area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.

Provide excellent quality and presentation of all food to the guests.

The demonstration, preparation, and execution of each menu item, and the item specifications and presentation will be agreed upon.

Proper guest service requires that the food is produced on a timely basis, and that employees are well-educated regarding the menu.

Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.

SPECIFIC EXPERIENCE WERE SEEKING

1 year of experience in related or supportive position preferred.

Time management and organizational ability required for high-quality food production.

Must have experience and proficiency with cooking, including garde manger, sauté station, fry station, and grill station.

Must have experience and familiarity to work at a high level of performance within all meal periods, including breakfast, lunch, dinner, and brunch.

Ability to work with minimal direction or supervision to complete assigned tasks.

Food Handler Certification, if applicable.

Trained in knife skills and basic kitchen equipment.

Ability to multi-task under pressure.

Flexible schedule, able to work evenings, weekends, and holidays when needed.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Our hotels and restaurants operate 365 days a year, and scheduling requirements may be based on business needs.

Education and/or Experience

1 year of previous experience in a related or supportive role is preferred.

Language Skills

Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.

Ability to diplomatically deal with difficult situations and people while exhibiting a consistent level of professionalism.

Physical Demands

While performing the duties of this job, the employee is constantly required to:

• Balance, twist, stretch, push, pull, handle, grasp, turn, or otherwise work with hand or hands, finger picking, pinching, fine manipulation, stand, walk, see, hear, and speak.
• Bend and crouch.
• Occasionally climb stairs, collate, file, and write.
• Minimally kneel, crawl, squat, climb ladders, use a keyboard, dial, and sit.
• Frequently lift and/or move 10-25lbs, occasionally lift and/or move up to 50lbs, and minimally lift and/or move 75-100lbs.

Mental Demands

While performing the duties of this job, the employee is constantly required to:

• Produce detailed work.
• Verbally communicate.
• Handle multiple concurrent tasks and constant interruptions.
• Occasionally use math and reasoning skills.
• Minimally use written communication, have contact with customers, and give presentations.

Work Environment

While performing the duties of this job, the employee may be continuously exposed to:

• Heat.
• Odor.
• Fumes.
• Dampness.
• Oil.
• Grease.
• Noise.
• Vibrations.
• Will continuously use tools and equipment, including knives and cutting instruments, equipment used for heating and chilling prepared foods and beverages, including stoves, ovens, torches, fryers, grills, refrigerators, freezers, and scales.
• May be moderately exposed to dirt.

Please note that management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.