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!"

SUMMARY
* Opportunity to work under Chef Jen Biesty with Italian/French Bistro cuisine
* Must have 4 years hot line experience
* Must be able to work in a high volume kitchen
* A culinary school education a plus
* Must be able to work dinner and weekend shifts


ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned
* Perform cooking techniques - broiling, sautéing, etc. in food preparation.
* Food preparation - washing, mixing, rising, etc
* Use of kitchen tools, knives, paring knives, etc., in food preparation
* Understand how to use and operate all kitchen equipment
* Observe all safety procedures
* Maintain an organized and clean work area at all times
* Sets up or restocks his or her work area, equipment, utensils and food supplies
* Keeps the work area clean throughout the shift

SUPERVISORY RESPONSIBILITIES:
None.

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:
High school diploma or general education degree (GED); or six months to one year related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS:
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS:
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY:
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

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. The employee is frequently required to use sharp kitchen tools for slicing and food preparations, such as slicers, dicers, mixers, etc. The floor in the kitchen area may be slippery or wet. Hot liquids are present in the kitchen area in large pots.

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).