Executive Chef

Des Moines, IA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $69,800.00 - $96,100.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Meal allowance

Job Description

Surety Hotel is an esteemed boutique hotel managed by Aparium Hotel Group, a company established in 2011 that has pioneered a unique approach to hospitality. Aparium has distinguished itself by combining the operational efficiency of large hospitality corporations with the charm and intimacy of boutique hotels. The brand is recognized for venturing off the beaten path geographically and philosophically, thriving in smaller, vibrant markets where it seeks to offer unparalleled guest experiences. Surety Hotel embodies these values, providing a memorable environment for guests through its commitment to exceptional service and distinctive local flavor. Aparium Hotel Group is committed to fostering... Show More

Job Requirements

Minimum of five years' experience as an Executive Chef
experience in hotels with event spaces making up at least 50% of revenue preferred
experience with restaurant or hotel opening preferred
multiple outlet experience preferred
fine dining experience preferred
intermediate skills in Microsoft Excel and Word
adaptable interpersonal communication skills
professional proficiency in English
ability to calculate basic math
ability to work in a fast-paced environment for extended hours
ability to lift and carry up to 25lbs
ability to lift with assistance up to 100lbs
ability to stand or walk for prolonged periods
ability to work in warm to hot environments for extended periods.

Job Qualifications

Minimum of five years as an Executive Chef
experience in hotels with event spaces constituting at least 50% revenue (preferred)
experience with restaurant or hotel openings (preferred)
multiple outlet experience (preferred)
fine dining experience (preferred)
intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals
adaptable interpersonal communication skills for all employee levels
professional proficiency in English reading, writing, and verbal communication
ability to calculate basic math principles for menu ingredient measurements and inventory
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 while utilizing kitchen equipment.

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
Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level
Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to nurture ideas and develop future talent for succession planning
Observe conditions of all physical facilities and equipment in the culinary operation, collaborating with engineering and vendors to make improvements
Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility is paramount to support a successful operation
Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
Be respectful in your daily interactions, exemplifying professionalism and community leadership
Be a subject matter expert in food and culinary techniques relevant to the hotel’s cuisine concept, guiding others with patience and respect
Demonstrate business acumen by ensuring initiatives align with operational goals and budgets.

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

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

please contact the employer.

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