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:

The purpose of the position of Pastry/Line Cook is to assist with production in the Pastry Department and assisting occasionally on the line while maintaining quality, quantity control and presentation. And in accordance with established standards of quality, food cost and labor cost as established by the Chef.  All functions are carried out to maintain an environment of teamwork.

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

• Assists in the production of all pastry and bakery items in accordance with standards of quality, quantity control, taste and presentation as established by the Pastry Chef.
• Ability to cover all stations.
• Creates and maintains a sound working relationship with all preparation personnel (i.e. day time and night time shifts).
• Assist and take on special projects deemed necessary by Pastry Chef.
• Keep a clean and orderly work area especially for the crew behind you.
• Be in kitchen ready to work at scheduled time.
• Adheres to cost control procedures.
• Adheres to all purchasing and receiving procedures.
• Works with all personnel to ensure that each assigned station is kept clean, properly stocked and properly maintained.

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); and two year related experience and/or Culinary Program curriculum; 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 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 weight measurement, volume and distance.

REASONING ABILITY: Ability to apply common sense understanding to carry out simple one or two step instructions.  Ability to deal with standardized situations with only occasional or no variables.

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 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.