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
Employee wellness programs
Job Description
Aparium Hotel Group is a distinguished hospitality company renowned for its innovative approach to hotel operations and culinary excellence. Rooted in principles that emphasize People, Place, and Character, Aparium redefines luxury through properties that celebrate individuality and community connection. The Jasper Hotel, located in Fargo, North Dakota, exemplifies this philosophy. It offers a blend of soulful, sophisticated, and avant-garde experiences with 125 rooms, 6,000 square feet of flexible event space, and upscale dining through Rosewild Restaurant, along with a signature lobby lounge and café. Aparium Hotel Group is an Equal Opportunity Employer committed to diversity, equity, and inclusion in the... Show More
Job Requirements
- Minimum of five years as an Executive Chef
- Experience in hotels with event spaces generating at least 50 percent revenue preferred
- Experience in restaurant or hotel settings preferred
- Experience in multiple culinary outlets preferred
- Experience in fine dining preferred
- Bachelor’s Degree in Culinary Arts or equivalent
- Intermediate Microsoft Excel and Word skills
- Proficient communication skills adaptable to all employee levels
- Professional English reading, writing, and verbal skills
- Basic math proficiency for menu ingredient calculation and inventory
- Ability to work extended hours in fast-paced, high volume environments
- Ability to lift, balance, and carry up to 25 pounds without assistance
- Ability to lift, balance, and carry up to 100 pounds with assistance
- Ability to stand or walk for prolonged periods
- Ability to tolerate warm to hot kitchen environments
Job Qualifications
- Minimum of five years as an Executive Chef
- Experience in hotels with significant event space 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
- Ability to calculate basic math for menu and inventory
- Ability to work in fast-paced environments
- Ability to lift and carry up to 25lbs unassisted
- Ability to lift and carry up to 100lbs with assistance
- Ability to stand or walk for prolonged periods
- Ability to work in hot environments using kitchen equipment
Job Duties
- Partner with the Director of Food and Beverage to identify opportunities and hold each other accountable
- Collaborate with and counsel team members to maintain food quality and cleanliness
- Balance flavor combinations and menu flow to enhance guest satisfaction
- Utilize operational metrics and critical thinking to adjust kitchen operations
- Coach and mentor culinary staff to develop skills and enforce corrective actions
- Facilitate daily line ups, leadership meetings, and staff meetings to foster communication
- Participate in Executive Committee meetings to support culinary operations
- Drive recruitment, training, scheduling, and motivation of culinary associates
- Oversee maintenance of facilities and equipment with engineering and vendors
- Communicate regularly with the General Manager to align priorities
- Uphold company principles and encourage values among the team
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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