At Kimpton it all starts with our culture, which is focused on supporting our employees' personal and professional growth. We believe that if we take care of our employees they will be able to take care of our guests, ensuring the satisfaction of our investors and our future. Our culture inspires confidence and leads to caring service that comes straight from the heart.

We also are a socially responsible employer and citizen thanks to our Kimpton EarthCare and Kimpton Cares programs. Kimpton EarthCare is our industry-leading environmental program in which we have adopted eco-friendly operational practices and products to do our part in supporting a sustainable world.

"Fortune Magazine named Kimpton one of the 100 Best Places to Work For in 2013!"

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

Providing restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service.  Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

FOOD QUALITY

The Sous Chef will assist the Executive Chef in providing "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.

In maintaining the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the staff.

SERVICE

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.

It is the Sous Chef's responsibility to participate in service education through:

1. Daily line-ups;
2. Quarterly menu meetings; and
3. New server training programs

It Sous Chef is also responsible assist the Executive Chef in training the kitchen staff to produce meals promptly.  The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

It is the Sous Chef's responsibility assist the Restaurant in meeting the financial targets while achieving the food quality and service objectives.  If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager.

FACILITY MAINTENANCE

Maintain a high level of cleanliness in the kitchen facilities.

It is the Sous Chef's responsibilities to assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.

PERSONNEL MANAGEMENT

            Assist in filling any open positions with qualified internal or external candidates.

The Sous Chef is responsible for communicating with the kitchen staff, identifying developable personnel and providing the necessary training as positions open.  The chef is also responsible for filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them.

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.

EDUCATION and/or EXPERIENCE:

A degree in Culinary Arts and/or one to two years experience as an Executive Sous Chef.  Expertise in food product, presentation, quality and preparation along with menu concept and design.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports, purchase orders, menus and correspondence.  Ability to communicate to groups of customers or employees of the organization.

MATHEMATICAL SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports, purchase orders, menus and correspondence.  Ability to communicate to groups of customers or employees of the organization.

REASONING ABILITY:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of the job, the employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell.  The employee frequently is required to walk.  The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25-50 pounds.  Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.  Daily activities involve the use of knives, slicers, mixers, etc.  The kitchen floor may be slippery and wet.  Hot liquids in large containers are moved and must be carefully transported.

The noise level in the work environment is usually loud.

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