Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,800.00 - $90,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
The Detroit Foundation Hotel stands as a shining example of Hotels done differently. This philosophy reflects not just the hotel's slogan but embodies the essence of the hospitality experience they provide. Owned and operated by Aparium Hotel Group, a hospitality company that has been redefining the hotel industry since its inception in 2011, this independent hotel has successfully transformed the historic Detroit Fire Department Headquarters into a landmark 100-room hotel. Situated in the heart of Detroit, it serves as a testament to the ongoing renaissance of the Motor City, blending the city’s illustrious past with its energetic future as a... Show More
Job Requirements
- Minimum of five (5) years in multiple culinary/food and beverage department lead positions
- Experience in hotels with event spaces
- Multiple outlet experience preferred
- Fine dining experience preferred
- 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 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 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 for extended periods
Job Qualifications
- Minimum of five (5) years in multiple culinary/food and beverage department lead positions
- Experience in hotels with event spaces
- Multiple outlet experience preferred
- Fine dining experience preferred
- 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 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 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 for extended periods
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
- 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 (KPIs 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
- Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings
- Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to nurture ideas and develop future talent
- Observe conditions of all physical facilities and equipment in the culinary operation, working with engineering and vendors to make corrections and improvements
- Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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