This position is an advanced level Cook that requires knowledge and skill in all areas of kitchen, prep, pantry or line. This position is responsible for the production of food items for our F&B operations in a residential style setting. The Culinary Concierge must have a high comfort level with interacting/conversing with guests. Through guest engagement and interactions, this position must have the ability to identify each guest by knowing their names and food and beverage preferences. 

The Culinary Concierge will be expected to proactively communicate with the guests in an effort to obtain food and beverage preferences and have the ability to communicate these preferences to the Guest Experience Specialist, Hospitality Specialist and General Manager. The Culinary Concierge will be responsible for overseeing the day to day operation of the kitchen, including maintenance and cleaning of the equipment, checking supplies, rotating food stock, completing requisitions for food and supplies needed, and maintaining inventory control procedures. 

This position will assist in contributing to the overall guest experience of the guests by discussing menu selections, knowing guests’ food preferences and generally engaging with each guest to ensure that their specific needs/preferences for breakfast, lunch and dinner are met. This position must have a high level of understanding regarding food allergies and dietary needs. This position must be flexible, knowledgeable and accommodating, as guest special requests will be the norm. The Culinary Concierge will be required to clearly communicate with the guests by listening, engaging, and ultimately executing each guest request. 

WORKING RELATIONSHIPS:

Reports to: General Manager and Executive Chef

Interfaces with: Hotel guests, Hotel Associates, etc. 

ESSENTIAL FUNCTIONS:

• Must report to work on time as per scheduled shift start time. Must be able to comply with any/ all hotel Attendance & Punctuality standards, expectations and policies.
• Must be a team player and project a pleasant, positive, professional demeanor at all times.
• Must be able to multi-task and work in a fast paced environment.

• Must have excellent verbal and written English communication skills and the ability to deal with internal & external guests with a high level of professionalism, tact and diplomacy. 
• Must be responsible for maintaining the cleanliness of all areas of kitchen.
• Must have current FOOD HANDLER Certification.
• Prepare various food items for customers based on special preferences and requests. Must possess creative culinary ability.
• Able to work all stations on the hot line including broiler, sauté and garde manger (cold station).
• Must cook in all areas of kitchen, prep, pantry or line and perform all hourly kitchen functions. 
• Must inspect stations and ensure that inventories are at par levels. 
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Supervise all aspects of the food production for the kitchen.
• Responsible for assisting the Hospitality Attendant with service and clean-up and delivery of food items.
• Ability to work cohesively with co-workers as part of a team. 
• Ability to work well under pressure, meeting production schedules and time lines. 
• Ability to perform job functions with attention to detail, speed, and accuracy.
• On a daily basis must monitor food production, quality and consistency, and assist in departmental training. 
• Must ensure all food quality controls are met and ensure daily compliance with health department and hotel food safety audits. 
• Performs other duties as assigned under Executive Chef.

MARGINAL JOB FUNCTIONS

• Communicate effectively with other departments and Department Head.
• Assist in all departments as needed to maximize guest satisfaction

JOB QUALIFICATIONS

• A Culinary degree or related hotel experience is required (Culinary degree helpful). 
• The candidate for this position should have a minimum of 5 years culinary experience;
• High School Diploma or equivalent.
• Must speak fluent English, Bilingual is a plus.
• Candidate must be able to work an extremely flexible schedule. May be required to work nights, weekends, and/or holidays, inclusive of AM & PM shifts.
• Must be detail oriented, be a team player and exude friendly demeanor/personality.
• Must possess initiative and high energy level and have outstanding hospitality skills.
• Ability to coordinate multiple activities; Excellent cooking and sanitation skills. 
• Excellent organizational skills are essential, must be able to multi task, have outstanding attitude, enthusiasm, and professionalism.
• Ability to work effectively in a team environment and with different levels of associates.
• Must be results orientated with ability to be flexible. This culinary position requires good communication skills, strong customer service, teamwork, and interpersonal skills.
• Must have strong professional presentation.
• Must have the ability to multi-task while maintaining close attention to detail and the ability to take direction in a high performance environment.
• Advanced understanding of a kitchen operation within a restaurant and/or hotel is required. Must have in-depth skills and knowledge of all kitchen operations. Skills and knowledge to include, communication skills, organizational skills, guest contact experience. 
• Proficiency of all cooking stations.

SAFETY AWARENESS

• Comply with all safety requirements and regulations as dictated. 
• Follow emergency, safety and security procedures including calling local fire, police, poison control, etc. for assistance.

This job requires the ability to perform the following:

• Communication skills are utilized a significant amount of time when interacting with guests and employees. 
• Must be able to verbally communicate clearly.
• Frequently bending, stooping, and kneeling.
• Must be able to push/pull, lift a minimum of 75lbs. 
• Moving about the kitchen and Handling food, objects, products and utensils

NOTE: The Clement Palo Alto, (a Pacific Hotel Management Hotel), functions 7 days a week, 24 hours a day. All associates must acknowledge and understand this fact and be aware that at times it may be necessary to move an associate from their accustomed shift as business dictates