Chef de Cuisine

Kimpton Hotels & Restaurants; Vero Beach (FL); On-site; USD 65,000 - 85,000; Full time

Job summary

Kimpton Hotels & Restaurants seeks an experienced kitchen leader to run the commercial and private kitchens, overseeing daily operations and supporting the Executive Chef.

You will build menus, design recipes, lead staff, track inventory, and ensure compliance with health and safety codes while training new team members.

Qualifications

• 2 years of experience in a high-volume, full-service restaurant.
• Degree in Culinary Arts or Hospitality Management preferred.
• Food Handler and Alcohol Awareness certifications are desirable.
• Able to manage a team and priorities under tight timelines.
• Knowledge of product, menu, and allergy information for guests and staff.
• Familiarity with health and safety codes and restaurant operations.

Responsibilities

• Build menus and design recipes; coordinate preparation.
• Lead all kitchen employees and direct work activities.
• Plan, assign, direct, and coach staff; address issues.
• Participate in service education and staff training programs.
• Track inventory, place orders, monitor equipment, ensure safety codes.
• Be flexible and take on additional responsibilities as needed.

Skills

Kitchen leadership

Menu design

Food safety

Inventory management

Team coordination

Multitasking under deadlines

Communication

Education

Culinary Arts or Hospitality Management degree

Tools

POS system

Microsoft Office

Inventory software

Job description

Why We're Here

We believe heartfelt, human connections make people's 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. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's 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 We're 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.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't 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 that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

You will run both the commercial and private kitchens by leading all aspects of the daily operations and support the Executive Chef. In this position you'll use your managerial, communication, and leadership skills.

Some Of Your Responsibilities Include

• Build menus, design corresponding recipes, coordinate the preparation of those recipes.
• Lead all kitchen employees.
• Plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve.
• Participate in service education through line-ups, menu meetings, and new staff training programs.
• Track the kitchen's inventory, place orders, monitor equipment maintenance and condition, and ensure that the kitchen operates alongside state and federal health and safety codes.
• We all wear multiple hats here at Kimpton. You may have to take on responsibilities outside of this job post at times, as we all do.

What You Bring

• 2 years of previous experience in similar or supportive role in a high-volume, full-service restaurant.
• 2 or 4-year degree in Culinary Arts or Hospitality Management is preferred.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Able to coordinate and manage a team while handling multiple priorities under tight timelines in a rapidly changing environment.
• Able to learn, retain, and present product, menu, and allergy information to guests and staff.
• Knowledge or ability to quickly learn financial and business metrics and their effect on the restaurant operation.
• Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, in-room dining, as well as management skills is preferred.
• Knowledge of Microsoft Windows operating system, Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software may be required.
• Flexible schedule, able to work evenings, weekends, and holidays when needed.
• Excellent knife skills and product knowledge.
• Passion for the hospitality industry and a desire to build a healthy and collaborative team.

Differences make a difference

We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience.

We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

INDSJ

Be Yourself. Lead Yourself. Make it Count.