Trainee - Culinary J1-666070

Join to apply for the Trainee - Culinary J1-666070 role at Kimpton Hotels & Restaurants

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.
• 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.

• 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.

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: 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, finger, 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:
  The employee is constantly required to produce detailed work, verbally communicate, handle multiple concurrent tasks, and experience 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:
  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, 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.