Job Description

Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

Coordinate, supervise and prepare all food items in the Pastry Department while maintaining quality and quantity control and presentation in accordance with established standards of quality, food cost and labor cost.

Some of your responsibilities include:

• Supervise and expedite all pastry and bakery items and provide quality control on taste and presentation.
• Supervise the training and cross-training of staff, assignments, and specific duties.
• Build and maintain a sound working relationship with all staff and other departments, provide mentorship and coaching.
• Review banquet function sheets daily in order to ensure adequate preparation of pastry items.
• Report any maintenance or repairs needed to the appropriate supervisor or maintenance representative.
• Ensure that all recipes are reviewed regularly to provide maximum profitability.
• Review all pertinent food and beverage requisitions, inter-kitchen transfers and production quantities, and verify all special food requests with the Executive Chef.
• Ensure adequate sanitation practices are being followed.
• Make menu recommendations for future menu development, holidays, special events, and promotions.
• Supervise the development of daily specials, introduce special pastries and test new items.
• Make a variety of menu items, offer local and seasonal specialties.
• Demonstrate an understanding and commitment to total quality efforts by striving for continual improvement, work cooperatively as a team member.

What You Bring

• Minimum of 1 year of previous experience in a similar or supportive role.
• 2 or 4-year degree in Culinary Arts or Hospitality Management is preferred.
• Food Handler Certificate (if applicable).
• Able to coordinate and lead a team while managing 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 of or ability to quickly learn financial and business metrics and their effect on restaurant operation.
• Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, and in-room dining, as well as people management skills.
• Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software.
• Flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Familiarity with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here

Be Yourself. Lead Yourself. Make it Count.