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
Job Description
The Detroit Foundation Hotel is a unique and culturally rich independent hotel that has transformed the historic Detroit Fire Department Headquarters into a 100-room boutique destination. Managed by Aparium Hotel Group, a brand known for its sophisticated approach blending the charm of boutique hotels with the expertise of larger hospitality enterprises, the hotel stands as a proud symbol of Detroit's ongoing renaissance. At its core, the hotel celebrates the power of People, Place, and Character, ensuring that every guest experiences a genuine connection to the vibrant local community. The property features The Apparatus Room, a ground-floor restaurant renowned for partnering... 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
- 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
- ability to work in a fast-paced environment for extended periods of time to meet high volume business
- ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc.
- ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc.
- ability to stand or walk for prolonged periods to cook required menu items
- 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
- fine dining experience preferred
- 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
- 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&Ls), 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 to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department’s key priorities
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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