RESTAURANT OVERVIEW
The restaurant offerings will balance timeless food and modern, contemporary sensibility with craft cocktails. There will focus on a hyper seasonal approach to California Cuisine with a market driven menu featuring, a variety of fresh pastas, in house cheese program as well as a large presence at the local Farmer’s Markets. Our approach encourages a relationship with local producers highlighting a fluidly seasonal menu.
The ideal candidate should be passionate about using fresh and local ingredients with modern techniques and the desire to learn and grow within the business.
PROPERTY OVERVIEW
The renovation and remodel of Commune Hotels + Resorts newest Joie de Vivre property is underway in Palo Alto – The Epiphany Hotel. This unique luxury boutique hotel is located right in the heart of downtown Palo Alto and is slated to open its doors in early 2014. With 86 rooms, full restaurant and bar, innovative meeting space, and roof top hospitality suites; The Epiphany showcases the best of Joie de Vivre’s creativity towards innovation and design aesthetic. This property will harness the entrepreneurial passion and enthusiasm of Silicon Valley, while offering an unforgettable guest experience.
COMPANY OVERVIEW
We are an international hotel management company with a leading portfolio of transformative, boldly innovative boutique hotel and resort brands. We create the kind of distinct experiences that can transform your day, your trip, or even your life. Currently, in the midst of ambitious national expansion, Commune plans to add 20 more properties by 2015 through management agreements, joint ventures and acquisitions.
Take a look at what we’ve created so far:
• Joie de Vivre—our hip collection of hotels that focus on the quirky and the local.
• Thompson Hotels—urban and sophisticated properties that appeal to the modern nomad.
• Tommie—a design-centric, value-conscious line of hotels in gateway cities internationally.
At Commune, we are passionate about our culture and proud to hire high performing individuals that are aligned with our purpose – Creating Transformative Experiences that Inspire the Human Spirit.
WHO WILL LOVE THIS POSITION
• Cooks who are inspired by and connected to the great produce and artisan products that California has to offer.
• A person who can remain calm and focused on quality in the madness of a busy kitchen.
• Someone who wants to learn a lot and work hard—an opening team is a great opportunity and a big challenge— so we need someone who is “up for it”.
POSITION PROFILE
Ensures the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards laid out in kitchen handbook. Coordinates the purchase of food with chef, bar and restaurant managers.
REQUIREMENTS:
Essential:
1. Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
2. Ability to accurately compute and manipulate mathematical calculations.
3. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
4. Ability to prioritize work assignments.
5. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
6. Ability to work well under pressure of organizing and attaining production schedules.
7. Ability to use all senses to ensure quality standards are met.
8. Ability to differentiate dates.
9. Ability to operate, clean and maintain all equipment required in job functions.
10. Ability to expand and condense recipes.
11. High school diploma or equivalent vocational training certificate.
12. One year experience in a similar position at a three star hotel or restaurant.
13. Ability to work all stations in kitchen.
14. Punctuality and regular, reliable attendance.
15. Interpersonal skills and the ability to work well with others and the public and timelines.
16. Must own a professional set of well cared for knifes and kitchen tools including but not limited to a Chef’s knife, bread knife, paring knife, serving spoons, sharpening steel, peeler, perforated fish spatula (Peltex) and Japanese Madeline slicing device.
Desirable:
1. Culinary college degree or training.
2. Drivers license.
3. Ability to communicate in a second language, preferably Spanish.
4. Culinary talent.
5. Artistic talent.
6. Serv-Safe certification and training
7. Must possess strong verbal skills and be able to communicate freely and easily in English with employees, supervisors, guests and vendors
8.Demonstrate a basic competency with food cost formulas