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
401(k)
Employee Discounts
Professional development opportunities
employee wellness program
Job Description
The Detroit Foundation Hotel, managed by Aparium Hospitality Services, stands as a distinctive independent hotel located in the historic Detroit Fire Department Headquarters. This 100-room hotel embodies a fusion of Detroit's rich industrial heritage and its ongoing cultural renaissance, establishing itself as a key player in the city's hospitality landscape. Aparium, founded in 2011, has developed a reputation for creating hotels that blend the operational expertise of large hospitality groups with the personalized charm of boutique hospitality, specifically targeting vibrant smaller markets. The Detroit Foundation Hotel exemplifies this philosophy, celebrating the neighborhood's unique character through its authentic partnerships with local... Show More
Job Requirements
- Minimum of five years experience as an Executive Chef
- Experience in hotels with event spaces making 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
- Adaptable interpersonal communication skills
- Professional proficiency in English reading, writing and verbal communication
- Ability to calculate basic math principles for menu ingredients and inventory
- Ability to work in a fast-paced environment for extended periods
- Ability to lift, balance and carry up to 25lbs
- Ability to lift, balance and carry (with assistance) up to 100lbs
- Ability to stand or walk for prolonged periods
- Ability to withstand warm to hot environments for prolonged periods
Job Qualifications
- Minimum of five years as an Executive Chef
- Experience in hotels with event spaces making up at least 50% revenue (preferred)
- Restaurant or hotel opening experience (preferred)
- Multiple outlet experience (preferred)
- Fine dining experience (preferred)
- Intermediate skills in Microsoft Excel and Word
- Adaptable interpersonal communication skills
- Professional proficiency in English reading, writing and verbal communication
Job Duties
- Uphold and role model the company’s principles of People, Place, and Character while encouraging your direct reports to embody values that drive collaboration, intuitive service, and translocal hospitality
- Be a key partner with the Director of Food and Beverage, engaging in constant communication and holding one another accountable
- Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of food, guest experience, cleanliness, and maintenance of culinary spaces
- Demonstrate passion and aptitude for all aspects of a guest’s culinary experience including flavor combinations, temperature, texture, guest satisfaction, and menu flow
- Use operational metrics (KPI’s and P&L’s) to make critical business decisions and adjustments
- Coach and mentor your team on skill development, technique, and menu execution fostering continuous growth
- Facilitate open communication via daily line ups, weekly culinary leadership meetings, and quarterly all staff meetings to create transparent dialogue and address key priorities
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
You may be also interested in: