Head Chef Team Lead

We're a hospitality company that's passionate about making people's lives better. We believe in creating heartfelt connections with our guests and each other.

As a team, we're driven by a sense of purpose and a desire to make a positive impact. Our founder, Bill Kimpton, rebelled against generic hospitality and created a boutique hotel standard that prioritizes personal connections. That's still our goal today.

Your work here has meaning. You're here to improve the lives of your colleagues, guests, owners, and communities. It's what drives us every day. Every day you can make a difference in someone's life and expect the same in return.

Our San Francisco-born entrepreneurial spirit and zest for life have shaped our culture since 1981. It shines through in our employees' diverse backgrounds, talents, experiences, and personalities. When people are themselves at work, they shine. That's what we celebrate.

We're looking for people who share our passion for creativity and self-leadership. People who don't need to be told what to do to get things done. People who are passionate about making others' lives better. They add up to a work environment that's unique, empowering, and exceptional.

Job Description

Work collaboratively with the Executive Chef to create exciting, innovative, and delicious food. Participate in leadership, communication, training, development, and problem resolution while providing excellent service to our guests.

Some key responsibilities include:

• Supervise food production at all stations, assist cooks, and expedite food when needed.
• Lead the kitchen in the absence of the Executive Chef, address any issues, and take control of problematic situations. Assist in preparing and designing menu items.
• Handle paperwork, including forms, reports, and schedules in an organized and timely manner.
• Interview and hire employees, plan, assign, and direct work, appraise performance, reward and discipline employees, address complaints, and solve problems.
• Identify developable staff and provide necessary training as positions open.
• Fill open positions with qualified internal or external applicants.
• Order, stock, and ensure that products are received in the correct unit count and condition.
• Maintain budgeted labor costs and assist in controlling overtime, track food costs as requested.
• Ensure timely food production.
• 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 and 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, and walk-in.