Banquet and Line Cook at Kimpton Hotels & Restaurants

Sacramento, California, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Aug, 26

Salary

0.0

Posted On

07 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Banquet Cooking, Sanitation Practices, Food Station Setup, Recipe Reading, Communication, Computer Skills, Time Management, Customer Service

Industry

Hospitality

Description

WHAT YOU'LL DO Responsibilities include providing ridiculously personal experiences and leading all aspects of the food production for banquets, room service, and bar operations including food preparation according to the specific descriptions and following all sanitation practices. You'll also have an immense passion for cooking and food! SOME OF YOUR RESPONSIBILITIES INCLUDE: * Prepare high quality food items for customers in a timely and consistent manner. * Accurately set up food stations for events as designed and requested. * Practice sanitation and safety through daily cleaning, labeling, and accurate storage of all items. * Follow all quality standards and attendance policies. * Work varying schedules to reflect business needs including evenings, weekends, and holidays. * Cooperatively and collaboratively work with other departments as needed. WHAT YOU BRING * Prior banquet or cook experience is preferred and a Food Handler Certificate (if applicable). * Clear communication and basic computer skills. * Ability to read recipes and accurately follow instructions. * Successful in a fast-paced and dynamic environment and able to build displays. * Strong love for cooking and phenomenal service! 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. 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 [https://ihg.scene7.com/is/content/ihg/IHG_DAM/kimpton-hotels/2018-brand-pages/amer/pdfs/eeo-policy-kimpton.pdf]. Be Yourself. Lead Yourself. Make it Count.

Responsibilities

Lead food production for banquets, room service, and bar operations while ensuring high-quality preparation and strict adherence to sanitation practices. Responsibilities include setting up event food stations and collaborating with other departments to provide personal guest experiences.