Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,500.00 - $80,500.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal allowance
Job Description
Aparium Hospitality Services is a distinguished hospitality company known for redefining hotel luxury and delivering exceptional guest experiences. They manage properties that emphasize the essence of People, Place, and Character, committing to an environment where associates are celebrated as pillars of their communities. Their flagship property, the Jasper Hotel in Fargo, North Dakota, exemplifies this philosophy. As a modern, soulful, and sophisticated hub, the Jasper Hotel offers 125 rooms, 6,000 square feet of flexible event space, and amenities such as the Rosewild Restaurant, a signature lobby lounge, and a cafe. Aparium Hospitality's mission is deeply rooted in fostering inclusivity, collaboration,... Show More
Job Requirements
- Minimum of 3-5 years of relevant culinary experience
- Prior experience managing banquet or catering events up to 250 guests
- Proficiency in Microsoft Excel and Word
- Strong interpersonal communication skills
- Professional English proficiency in reading, writing, and speaking
- Basic math skills for inventory and menu calculations
- Physical ability to lift and carry up to 25lbs independently and 100lbs with assistance
- Ability to stand and work for extended periods in hot environments
- Flexible availability including early mornings, evenings, and weekends as required by event schedules
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
- 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 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 (KPIs and P&Ls), 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
- 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, understanding that flexibility with your responsibilities is paramount to support a successful operation
- 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
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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