Evening Hotel Prep Cook

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. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. You'll 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. You'll 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.

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

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.

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.

Time management and organizational ability required for high quality food production, with minimal supervision necessary.

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.

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

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.

Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. While performing the duties of this job, the employee is constantly required to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with hand or hands), finger (picking, pinching, fine manipulation), stand, walk, see, hear, and speak. The employee is minimally required to use written communication, have contact with customers, and give presentations.

While performing the duties of this job, the employee may be continuously exposed to heat, odor, fumes, dampness, oil, grease, noise, vibrations, and 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.