Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,200.00 - $96,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Job Description
Aparium Hospitality Services is a distinguished hotel group known for its innovative approach to hospitality, emphasizing the principles of People, Place, and Character. Their properties are designed to be vibrant, soulful, and avant-garde spaces that celebrate the uniqueness of the neighborhoods and communities they serve. Central to their philosophy is creating environments where individuals feel valued and celebrated, fostering a culture of pride in both employees and guests. Aparium Hospitality Services strives to elevate the standards of the hospitality industry by combining luxury with a strong sense of community, offering exceptional experiences that are both culturally rich and welcoming.Show More
Job Requirements
- minimum of five years as an executive chef
- experience in hotels with event spaces that make up at least 50 percent 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
- adaptable interpersonal communication skills
- professional proficiency in english language
- ability to calculate basic math
- ability to work in fast-paced environment for extended periods
- ability to lift balance and carry up to 25 lbs
- ability to lift balance and carry with assistance up to 100 lbs
- ability to stand or walk for prolonged periods
- ability to withstand warm to hot environments for prolonged periods
Job Qualifications
- Bachelor's Degree in Culinary Arts or equivalent work experience
- minimum of five years as an Executive Chef
- experience in hotels with event spaces contributing significant revenue
- restaurant or hotel culinary experience
- multiple outlet culinary management experience
- fine dining experience
- proficient in Microsoft Excel and Word
- professional proficiency in English
- strong interpersonal communication skills
Job Duties
- Lead menu planning and development for Rosewild Restaurant and Banquet Catering Department
- oversee culinary operations ensuring consistency and efficiency
- manage kitchen productivity and control menu costs
- mentor and coach culinary team fostering continuous growth
- maintain open communication through daily line ups and meetings
- participate in Executive Committee meetings contributing to leadership decisions
- collaborate with other hotel departments to enhance guest experience
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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