Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,200.00 - $96,700.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
employee recognition programs
Job Description
Aparium Hospitality Services is a distinguished hotel management company known for its innovative approach to hospitality. With a commitment to People, Place, and Character, Aparium Hotels redefine luxury by creating spaces that celebrate local culture and community spirit. One of their flagship properties, the Jasper Hotel in Fargo, North Dakota, embodies this philosophy. The Jasper Hotel is a modern, sophisticated establishment featuring 125 rooms, 6,000 square feet of flexible event space, and the acclaimed Rosewild Restaurant alongside a signature lobby lounge and a cafe. The hotel serves as a social hub for both locals and travelers, emphasizing a luxurious yet... Show More
Job Requirements
- Minimum of five (5) years as an Executive Chef
- Experience in hotels with event spaces that make up at least 50% revenue (preferred)
- Restaurant or hotel experience (preferred)
- Multiple outlet experience (preferred)
- Fine dining experience (preferred)
- Bachelor’s Degree in Culinary Arts or equivalent work experience
- 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 (5) years as an Executive Chef
- Experience in hotels with event spaces that make up at least 50% revenue (preferred)
- Restaurant or hotel experience (preferred)
- Multiple outlet experience (preferred)
- Fine dining experience (preferred)
- Bachelor’s Degree in Culinary Arts or equivalent work experience
- 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
- 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 (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
- 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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