Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,500.00 - $80,500.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
Aparium Hospitality Services is a distinguished hospitality company renowned for redefining hotel luxury through a heartfelt commitment to People, Place, and Character. Their properties reflect not just a place to stay but a community hub that honors the local neighborhoods and celebrates diversity among employees and guests alike. One of their standout properties, Jasper Hotel in Fargo, North Dakota, exemplifies this ethos. It is a new-build luxury hotel featuring 125 rooms, six thousand square feet of flexible event space, a signature lobby lounge, Rosewild Restaurant, and a café, all designed to create a soulful, sophisticated, and avant-garde atmosphere. Jasper Hotel... Show More
Job Requirements
- Minimum of 3-5 years previous experience in culinary/food and beverage department head positions
- Prior experience with executing plated and family style banquets up to 250 guests
- Basic 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 read and speak English to follow recipes, special orders, proper chemical use and communicate with co-workers
- 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 3-5 years previous experience in culinary/food and beverage department head positions
- Prior experience with executing plated and family style banquets up to 250 guests
- Basic 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 read and speak English to follow recipes, special orders, proper chemical use and communicate with co-workers
- Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
Job Duties
- Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
- Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
- Demonstrate an advanced understanding of planning and execution of banquets and catering events
- Oversee detailed banquet prep timelines, ensuring all mise en place is organized and executed to meet event schedules, with precision in large-batch cooking, proper holding, and timely service
- Lead the team through efficient plating and service strategies for events up to 250 guests, ensuring food quality and presentation remain consistent from first plate to last
- Will lend support to the restaurant when banquets are not in session
- 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 to foster an environment of continuous growth
- Effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
- Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Executive Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
- Maintain regular communication with the Executive Chef, F+B Management, and Sales teams to provide updates, discuss plans, communicate needs, and align on priorities
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink lists restaurant, hotel, and hospitality jobs.
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