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
Equal opportunity employer
Smoke-free workplace
drug-free workplace
Job Description
Aparium Hospitality Services is a unique hotel brand that focuses on delivering exceptional hospitality experiences by combining the business acumen of large hospitality companies with the charm and character of boutique hotels. Founded in 2011, Aparium is known for its sophisticated and innovative approach, venturing off the beaten path both geographically and philosophically. One of its standout properties, the Detroit Foundation Hotel, is a transformed historic Detroit Fire Department Headquarters turned into a 100-room boutique hotel that embraces Detroit's rich cultural and industrial history while playing a vital role in the city's ongoing renaissance. The hotel features The Apparatus Room,... Show More
Job Requirements
- Minimum of five years in multiple culinary/food and beverage department lead positions
- experience in hotels with event spaces
- Bachelor’s Degree in Culinary Arts respected, though 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 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 prolonged periods
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
- fine dining experience preferred
- Bachelor’s Degree in Culinary Arts respected, though 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 25lbs and with assistance up to 100lbs
- Ability to stand or walk for prolonged periods
- Ability to withstand warm to hot environments for prolonged 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 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 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
- Fluent in operational metrics (KPIs and P&Ls), demonstrating critical thinking skills by connecting those with operational observations and 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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