Chef de Cuisine

Aurora, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $75,000.00 - $85,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Supplemental Insurance

Paid Time Off

Job Description

Aparium Hotel Group is a distinctive hospitality company known for its innovative approach to hotel management, blending the operational efficiency of larger hospitality chains with the personalized charm of boutique hotels. Established in 2011 by hospitality leaders Mario Tricoci and Michael Kitchen, Aparium has grown to become a respected brand within the hotel industry. At the forefront of Aparium's philosophy are the principles of Opportunity, Equity, and Inclusion (OEI), which strongly influence the company culture and community impact. Aparium's flagship hotel, Populus, located in downtown Denver, Colorado, exemplifies these principles. The hotel is designed to be an energetic social hub... Show More

Job Requirements

Minimum of five years in multiple culinary/food and beverage department lead positions
Experience in hotels with event spaces
Multiple outlet experience preferred but not required
Fine dining experience preferred but not required
Strong food knowledge and ability to bring sources for purveyors and ingredients
High level in-house pasta experience
Bachelor’s degree in Culinary Arts respected but not required
Intermediate skills in Microsoft Excel and Word
Adaptable interpersonal communication skills
Professional proficiency in English in reading, writing and verbal communication
Ability to calculate basic math principles
Ability to work in a fast-paced environment for extended periods
Ability to lift, balance and carry up to 25 lbs
Ability to lift, balance and carry (with assistance) up to 100 lbs
Ability to stand or walk for prolonged periods
Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

Job Qualifications

Minimum of five years in multiple culinary/food and beverage department lead positions
Experience in hotels with event spaces
Multiple outlet experience preferred but not required
Fine dining experience preferred but not required
Strong food knowledge with ability to source purveyors and ingredients
High level in-house pasta experience
Bachelor’s degree in Culinary Arts preferred but not required
Intermediate skills in Microsoft Excel and Word
Adaptable interpersonal communication skills to address all levels of hotel employees
Professional proficiency in English for reading, writing, and verbal communication
Ability to calculate basic math principles for menu ingredients and inventory
Ability to work in fast-paced environments for extended periods
Capability to lift, balance and carry up to 25 lbs
Ability to lift, balance and carry up to 100 lbs with assistance
Ability to stand or walk for prolonged periods to prepare menu items
Ability to withstand warm to hot environments using ovens, stoves, or fryers

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 and working together to identify opportunities and hold one another accountable
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 culinary experience including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
Analyze operational metrics (KPIs and P&Ls), demonstrating critical thinking skills by connecting those with operational observations and making necessary adjustments
Coach and mentor your team on skill development, technique, and menu execution fostering an environment of continuous growth
Facilitate open communication within the department through daily line ups, weekly leadership meetings, and quarterly all staff meetings to create transparent dialogue
Drive recruitment, training, scheduling, supervising, coaching, and motivating culinary associates to nurture ideas and develop future talent
Observe conditions of all physical facilities and equipment working collaboratively with engineering and vendors to make corrections
Communicate regularly with the Executive Chef to provide updates, discuss plans, and align on priorities while supporting operational flexibility

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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