Chef de Cuisine

Boulder, 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

Retirement Plan

Employee wellness programs

Job Description

Aparium Hotel Group is a distinctive hospitality company recognized for its innovative and boutique-style hotels. Established in 2011 by seasoned hospitality executives Mario Tricoci and Michael Kitchen, Aparium has cultivated a reputation for blending large hospitality business acumen with the intimate charm of boutique hotel experiences. Their properties stand apart due to a strong commitment to community, sustainability, and inclusivity, making them a leader in the hospitality industry.

One of Aparium's flagship properties, Populus Hotel in downtown Denver, captures the essence of this company philosophy. Populus serves as an energetic social hub strategically located to welcome visitors from Denver's... Show More

Job Requirements

Minimum five years in culinary or food and beverage lead roles
Experience in hotel environments with event spaces
Preferred but not required experience in multiple outlets and fine dining
Solid food knowledge including ingredient sourcing
Proficiency with Microsoft Excel and Word
Professional English communication skills
Ability to perform basic mathematics
Physical ability to lift and transport up to 25 lbs and with assistance up to 100 lbs
Endurance for prolonged standing and walking in warm kitchen conditions
Ability to adapt interpersonal communication across hotel employee levels

Job Qualifications

Minimum five years in culinary or food and beverage department lead positions
Experience in hotels with event spaces
Multiple outlet experience preferred
Fine dining experience preferred
Strong food knowledge including sourcing 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 for menu and inventory
Ability to work under fast-paced conditions for extended periods
Ability to lift and carry up to 25 lbs and with assistance up to 100 lbs
Ability to stand or walk for prolonged periods
Ability to work in warm to hot kitchen environments

Job Duties

Uphold and role model company’s principles of People, Place, and Character
Encourage direct reports to embody values driving collaboration, intuitive service, and translocal hospitality
Partner with Director of Food and Beverage through constant communication and accountability
Collaborate with Sous Chefs, Cooks, and Stewards to maintain food integrity, guest experience, cleanliness, and kitchen maintenance
Balance flavor combinations, temperature, texture, and guest satisfaction in menu execution
Utilize operational metrics including KPIs and P&Ls to make informed adjustments
Coach and mentor culinary team for continuous skill development
Facilitate daily line ups, weekly leadership meetings, and quarterly all staff meetings to foster transparent communication
Drive recruitment, training, scheduling, supervision, and motivation of culinary staff
Oversee physical facilities and culinary equipment conditions in collaboration with engineering and vendors
Communicate regularly with Executive Chef to align on plans and priorities

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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

please contact the employer.

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