Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,800.00 - $97,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career development opportunities
Employee Discounts
Paid holidays
Job Description
The Detroit Foundation Hotel stands as a landmark of transformation, housed within the historic Detroit Fire Department Headquarters. This unique 100-room independent hotel embodies the spirit of Detroit's ongoing renaissance and serves as a cultural hub that celebrates the city's rich past while fostering its emerging future as a national center for culture, business, and the arts. Managed by Aparium Hospitality Group, founded in 2011, the hotel is part of a brand that prides itself on creating hospitality experiences deeply rooted in the local character, delivering authentic moments that resonate with both residents and visitors. Aparium’s philosophy revolves around emphasizing... Show More
Job Requirements
- Minimum of five (5) years as an Executive Chef
- Experience in hotels with event spaces that make up at least 50 percent revenue (preferred)
- Restaurant or hotel opening experience (preferred)
- Multiple outlet experience (preferred)
- Fine dining experience (preferred)
- Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals
- Adaptable interpersonal communication skills to address all employee levels of the hotel
- Professional proficiency of the English language in reading, writing and verbal communication
- Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
- Ability to work in a fast-paced environment for extended periods of time to meet high volume business
- Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc.
- Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc.
- Ability to stand or walk for prolonged periods to cook required menu items
- Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
Job Qualifications
- Minimum of five (5) years as an Executive Chef
- Experience in hotels with event spaces that make up at least 50 percent revenue (preferred)
- Restaurant or hotel opening experience (preferred)
- Multiple outlet experience (preferred)
- Fine dining experience (preferred)
- Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals
- Adaptable interpersonal communication skills to address all employee levels of the hotel
- Professional proficiency of the English language in reading, writing and verbal communication
- Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
- Ability to work in a fast-paced environment for extended periods of time to meet high volume business
Job Duties
- Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality
- Be a key partner with the Director of Food and Beverage, engaging in constant communication
- Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience
- Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
- Demonstrate your passion and aptitude for all aspects of a guest’s amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
- Fluent in operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed
- Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
- effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
- Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department’s key priorities
- Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level
- Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
- Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed
- Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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