Lead Chef

Job Description

Lead Chef | Kimpton

The Tone:
Kimpton is built on the belief that heartfelt, human connections enhance lives, both for guests and especially for our employees. Our founder pioneered a boutique hotel standard that actively countered impersonal hospitality, fostering environments where people could genuinely connect. This vision remains our core purpose, ensuring that every role, including the Lead Chef, contributes meaningfully to improving the lives of coworkers, guests, owners, and the wider community. We celebrate an entrepreneurial spirit and a culture that welcomes lively, rebellious, and genuine individuals, believing that when people can truly be themselves, they shine and thrive in our quirky, empowering, and exceptional work environment.

The TL;DR
• Role: Lead Chef
• Team: Leads kitchen staff; collaborates with the Restaurant Manager.
• Mission: Ensures excellent food quality, consistency, and presentation while overseeing kitchen operations, staff development, and financial objectives.

What You’ll Actually Do
• Culinary Leadership: Lead kitchen staff, coordinating food orders and meticulously supervising food preparation and cooking, checking food plating, temperature, and portion sizes to ensure consistent excellence for restaurant guests.
• Staff Development & Culture: Actively train kitchen staff on precise prep work and advanced food plating techniques, while also encouraging and supporting team members in their ongoing growth and professional development.
• Operational Standards: Ensure strict compliance with all safety practices for food product storage, maintain high sanitation standards within the kitchen area, and actively promote adherence to all kitchen health and safety rules.
• Resource Management: Collaborate with the Restaurant Manager to strategically price menu items, efficiently order all necessary food supplies and kitchen equipment, and diligently maintain weekly and monthly cost reports as required.
• Kitchen Oversight: Assist with the comprehensive scheduling of all kitchen staff and contribute to maintaining general facilities and equipment in optimal working condition to support smooth culinary functions.

The Must-Haves
• Background: Possess demonstrated expertise in food product knowledge, presentation, quality, preparation techniques, and comprehensive menu concept and design principles.
• Core Skills: Exceptional time management and organizational abilities for high-quality food production, coupled with strong self-leadership, initiative, and the capacity to work autonomously.
• Communication & Flexibility: Excellent written communication and presentation skills, alongside a highly motivated and flexible approach to tasks and scheduling.
• Bonus: Preferred 1 year of experience in a related or supportive culinary role; and a valid Food Handler Certification (if applicable).