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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $134,000.00 - $144,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Disability insurance
Employee assistance program
Job Description
Populus is a distinctive hotel brand managed by Aparium Hotel Group, founded in 2011. Aparium was created to meet the demand for luxury hospitality in underserved yet culturally rich cities. Emphasizing a unique blend of people, place, and character, Aparium offers guests exceptional experiences by celebrating the neighborhoods and communities where their hotels are located. The company has established a strong reputation for combining the sophistication and business acumen typical of large hotel chains with the charm and intimacy of boutique accommodations. This approach has allowed Aparium to grow as a hotel brand that ventures both geographically and philosophically off... 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
- 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 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
- 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 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 Duties
- Uphold and role model the companys 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 food and beverage operations manager and membership operations manager, 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 guests 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 departments key priorities
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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