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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $100,000.00
Work Schedule
Standard Hours
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
performance bonuses
Job Description
Aparium Hospitality Services is a distinguished company renowned for redefining hotel luxury while deeply embedding itself in the neighborhoods and communities it serves. At the forefront of their properties is the Jasper Hotel in Fargo, North Dakota, which has established itself as a social hub where cultured locals and modern travelers meet. The Jasper Hotel features 125 rooms, 6,000 square feet of flexible event space, and a collection of exceptional culinary venues including the signature Rosewild Restaurant, a chic lobby lounge, and a welcoming cafe. Aparium Hospitality Services prides itself on fostering a culture of inclusiveness, diversity, and equity, creating... Show More
Job Requirements
- Minimum of five years in a culinary leadership position
- 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 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
- Bachelor’s Degree in Culinary Arts or equivalent work experience
- Minimum of five years in a culinary leadership position
- Experience in hotels with event spaces making up at least 50 percent revenue preferred
- Restaurant or hotel experience preferred
- Multiple outlet experience preferred
- Fine dining experience preferred
- Intermediate skills in Microsoft Excel and Word
- Adaptable interpersonal communication skills to address all employee levels of the hotel
- Professional proficiency in English reading, writing, and verbal communication
- Ability to calculate basic math principles for menu ingredients and inventory management
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 (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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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