Part-Time Merchant and Trade Cook

kimptonhotelsandrestaurantscareers; North Carolina; On-site; USD 22,000 - 31,000; Full time

Benefits offered by this job

Paid time off

Medical/dental/vision insurance

401k

Job summary

Kimpton Hotels & Restaurants is seeking an experienced line cook to join our culinary team. You’ll craft high-quality dishes in a fast-paced environment, maintain clean stations, and collaborate with teammates to deliver consistent presentation.

Must have 2–4 years related experience, knife skills, garde manger/saute/fry/grill station expertise, and ability to work breakfast through brunch; flexible schedule; Food Handler Certification preferred; hourly pay $19.45 with a comprehensive benefits

Qualifications

• 2 years of previous experience in a related or supportive role is required.
• Must have experience with garde manger, saute, fry, and grill stations.
• Food Handler Certification (If applicable).
• Trained in knife skills and basic kitchen equipment.

Responsibilities

• Follow departmental policies and restaurant rules.
• Report maintenance or repairs to the Executive Chef.
• Prevent contamination through proper sanitation practices.
• Maintain standard portion sizes and quality standards.
• Stock and maintain food levels at line stations.
• Keep a clean, sanitary workstation.
• Provide high-quality food presentation to guests.
• Prepare and execute menu items per specifications.
• Ensure timely food production and proper staff education.
• Assist in daily pantry and prep area cleanup.

Skills

Time management

Organizational ability

Cooking techniques

Garde manger

Saute station

Fry station

Grill station

Multi-tasking

Flexibility

Knife skills

Food safety

Education

2 years related or supportive role experience

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’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.

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 WE'RE SEEKING:

• Must have a minimum of two (2) to four (4) years of experience in a related or supportive position.
• Time management and organizational ability required for high quality food production, with minimal supervision necessary.
• Must have experience and proficiency with cooking including garde manger, saute 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.

The hourly pay for this role is $19.45.

We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees.

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

Education and/or Experience: 2 years of previous experience in a related or supportive role is required.

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, 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 frequently required to bend and crouch. The employee is occasionally required to climb stairs, collate/file, and write. The employee is minimally required to kneel, crawl, squat, climb ladders, use a keyboard, dial, and sit. The employee is constantly required to lift and/or move 10-25lbs, frequently required to lift and/or move up to 50lbs, and minimally required to lift and/or move 75-100+lbs.

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. The employee is occasionally required to use math and reasoning skills. The employee is minimally required to 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, 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. The employee may be moderately exposed to dirt.

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