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 the beaten path, focusing on personalized service and creating memorable moments specific to each location.
The Executive Chef position at Populus is an exempt role reporting directly to the General Manager. This leadership position is critical in shaping the culinary vision and overseeing all aspects of the food and beverage operations within the hotel. The Executive Chef is responsible for menu planning, development, and execution, ensuring the highest culinary standards are met while maintaining operational efficiency and cost control. This role requires a blend of creativity, technical proficiency, and strong business insight to manage kitchen operations successfully. The Executive Chef is expected to maintain a visible presence both in the kitchen and on the dining floor, inspiring the culinary team by example and fostering a culture of collaboration and continuous learning.
In addition to creating exceptional menus that reflect local ingredients and culinary traditions, the Executive Chef partners closely with other departments, such as food and beverage management and membership services, to deliver a seamless guest experience. The role demands a deep commitment to quality, creativity, and consistency. The Executive Chef also plays a key role in financial management, including budget oversight, cost analysis, and driving profitability without compromising food quality. Leadership responsibilities extend to mentoring and developing culinary team members to build talent pipelines and promote a positive work environment. The position prioritizes clear communication, humility, and respect for all team members, aligning with Aparium Hotel Group's ethos of People, Place, and Character.
Salary for this position ranges from $134,000 to $144,000 per year, reflecting the seniority and expertise required. This salary is competitive within the hospitality industry and commensurate with the responsibilities and expectations of the role. Aparium Hotel Group values diversity, equity, and inclusion and is committed to providing equal employment opportunities to all applicants. The company also maintains a smoke-free and drug-free workplace, supporting the well-being of all employees. The Executive Chef will find an environment where innovation, servant leadership, and excellence in service are paramount, and where their contributions directly influence the hotel’s reputation and success.
The Executive Chef position at Populus is an exempt role reporting directly to the General Manager. This leadership position is critical in shaping the culinary vision and overseeing all aspects of the food and beverage operations within the hotel. The Executive Chef is responsible for menu planning, development, and execution, ensuring the highest culinary standards are met while maintaining operational efficiency and cost control. This role requires a blend of creativity, technical proficiency, and strong business insight to manage kitchen operations successfully. The Executive Chef is expected to maintain a visible presence both in the kitchen and on the dining floor, inspiring the culinary team by example and fostering a culture of collaboration and continuous learning.
In addition to creating exceptional menus that reflect local ingredients and culinary traditions, the Executive Chef partners closely with other departments, such as food and beverage management and membership services, to deliver a seamless guest experience. The role demands a deep commitment to quality, creativity, and consistency. The Executive Chef also plays a key role in financial management, including budget oversight, cost analysis, and driving profitability without compromising food quality. Leadership responsibilities extend to mentoring and developing culinary team members to build talent pipelines and promote a positive work environment. The position prioritizes clear communication, humility, and respect for all team members, aligning with Aparium Hotel Group's ethos of People, Place, and Character.
Salary for this position ranges from $134,000 to $144,000 per year, reflecting the seniority and expertise required. This salary is competitive within the hospitality industry and commensurate with the responsibilities and expectations of the role. Aparium Hotel Group values diversity, equity, and inclusion and is committed to providing equal employment opportunities to all applicants. The company also maintains a smoke-free and drug-free workplace, supporting the well-being of all employees. The Executive Chef will find an environment where innovation, servant leadership, and excellence in service are paramount, and where their contributions directly influence the hotel’s reputation and success.
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 Criteria
Experience
Expert Level (7+ years)
Job Location
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