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 dynamic and progressive hospitality company renowned for operating hotels that combine the business acumen of large hospitality chains with the unique charm and personalized service of boutique properties. Founded in 2011 by Chicago hospitality executive Mario Tricoci and Michael Kitchen, Aparium has distinguished itself as a brand that values People, Place, and Character. These guiding principles not only shape the company culture but also influence the guest experience, fostering an environment where respect, collaboration, and inclusivity are paramount. The flagship property, Populus, located in downtown Denver, exemplifies their philosophy through its bold design, community integration,... 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
- fine dining experience preferred
- strong food knowledge and ability to source purveyors and ingredients
- high level in-house pasta experience
- bachelor’s degree in culinary arts respected
- intermediate skills in Microsoft Excel and Word
- adaptable interpersonal communication skills
- professional proficiency in English
- ability to calculate basic math
- ability to work in fast-paced environment
- 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
Job Qualifications
- Minimum of five years in multiple culinary/ food and beverage department lead positions
- experience in hotels with event spaces
- multiple outlet experience is preferred but not required
- fine dining experience is preferred but not required
- a 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 though not required
- intermediate 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 calculate basic math principles to meet proper menu ingredients and perform inventory
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, work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience
- 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 amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
- 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, fostering an environment of continuous growth
- effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
- foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department’s key priorities
- actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
- observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed
- communicate regularly with the Executive Chef to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
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.
You may be also interested in:
Nearby Cities