Chef de Cuisine - $63200 to $86500 per YEAR

Kimpton Hotels - a recognized leader in the hospitality industry known for pioneering heartfelt and genuine connections in boutique hotel experiences. Founded in 1981 in San Francisco by Bill Kimpton, the brand was established with a vision to revolutionize hospitality by creating environments where guests and employees alike feel welcomed, valued, and inspired to be their authentic selves. Today, Kimpton Hotels continues to uphold this ethos across its portfolio of boutique properties, combining entrepreneurial spirit with a passionate commitment to community, creativity, and exceptional guest experiences. At Kimpton, every employee has a purpose beyond just a job. The culture encourages unique individual contributions, creativity, and a dedication to making meaningful impacts on the lives of coworkers, guests, owners, and communities. The workplace environment is lively, empowering, and inclusive, fostering diversity of thought and background. Employees are supported to lead themselves and shine within their roles as part of an energetic team. Kimpton’s hospitality philosophy centers on connection, passion, and trust, cultivating a workplace that values every individual’s contribution and encourages authentic expression. The Sous Chef role at Kimpton is an exciting opportunity to be a key player in the culinary operations of both commercial and private kitchens. This position reports directly to the Executive Chef and involves overseeing all aspects of daily kitchen management, including menu building, recipe development, and leading the culinary team. As a Sous Chef, you will apply your advanced culinary expertise along with people management skills to deliver outstanding food experiences while ensuring operational efficiency and compliance with health and safety regulations. In this role, you will demonstrate leadership by coordinating the kitchen staff, assigning tasks, evaluating performance, and fostering talent through coaching and constructive feedback. You will also be responsible for managing inventory and procurement, monitoring kitchen equipment, and upholding rigorous standards related to hygiene and safety. Kimpton values flexibility and teamwork, so you may occasionally be required to adapt and take on additional responsibilities beyond the defined scope of the job. Ideal candidates will have at least two years of progressive experience in high-volume, full-service restaurants, along with formal education in Culinary Arts or Hospitality Management preferred. Certifications such as Food Handler and Alcohol Awareness are essential where applicable. The position demands strong organizational abilities, adaptability to fast-changing environments, and a passion for mentoring team members and enhancing guest satisfaction. Familiarity with financial and business metrics, POS systems, and inventory or payroll software will support your success in this role. Kimpton’s commitment to diversity is profound, welcoming individuals of all backgrounds, life experiences, and identities. The company embraces inclusive hiring practices and fosters a workplace where differences are celebrated as strengths. Joining Kimpton means becoming part of a distinctive hospitality culture that values authenticity, creativity, and making every moment meaningful. If you aspire to lead yourself and make a notable impact within a respected hospitality brand, this Sous Chef role offers a rewarding and dynamic career path.

• 2 years of previous experience in similar or supportive role in a high-volume, full-service restaurant
• 2 or 4-year degree in Culinary Arts or Hospitality Management is preferred
• Food Handler Certification
• Alcohol Awareness Certification (if applicable)
• Able to coordinate and manage a team while handling multiple priorities under tight timelines in a rapidly changing environment
• Able to learn, retain, and present product, menu, and allergy information to guests and staff
• Knowledge or ability to quickly learn financial and business metrics and their effect on the restaurant operation
• Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, in-room dining, as well as management skills is preferred
• Knowledge of Microsoft Windows operating system, Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software may be required
• Flexible schedule, able to work evenings, weekends, and holidays when needed
• Excellent knife skills and product knowledge
• Passion for the hospitality industry and a desire to build a healthy and collaborative team