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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
Employee Discounts
Professional development opportunities
Flexible working hours
Job Description
Populus Hotel, managed by Aparium Hotel Group, represents a unique approach to hospitality, distinguished by its commitment to "Hotels done differently." Aparium Hotel Group, founded in 2011, was created to serve underserved cities with a combination of C-suite level service and boutique hotel charm, embracing the distinct character of each locale. Populus is part of this visionary brand that blends business acumen with heartfelt community connection, ensuring guests and associates alike experience a deep sense of belonging and pride. Aparium's values center around People, Place, and Character, highlighting respect for individuals, celebration of local culture, and fostering a collaborative, inclusive... Show More
Job Requirements
- Minimum of five years as an Executive Chef
- 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 to create spreadsheets and proposals
- Adaptable interpersonal communication skills to address all employee levels
- Professional proficiency in English 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
- Ability to lift, balance and carry up to 25lbs
- Ability to lift, balance and carry with assistance up to 100lbs
- Ability to stand or walk for prolonged periods
- Ability to withstand warm to hot environments for prolonged periods
Job Qualifications
- Minimum of five years as an Executive Chef
- Experience in hotels with event spaces accounting for 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 for all employee levels
- Professional proficiency in English reading, writing and verbal communication
- Ability to calculate basic math for menu ingredients and inventory
- Ability to thrive in a fast-paced, high volume environment
- Ability to lift, balance, and carry up to 25lbs independently
- Ability to lift, balance, and carry up to 100lbs with assistance
- Ability to stand or walk for prolonged periods
- Ability to work in warm to hot environments
Job Duties
- Uphold and role model company principles of People, Place, and Character while encouraging direct reports to embody values that drive collaboration, intuitive service, and translocal hospitality
- Be a key partner with Food & Beverage Operations Manager and Membership Operations Manager, maintaining constant communication and working collaboratively to enhance guest experiences
- Collaborate with and counsel team of Sous Chefs, Cooks, and Stewards to uphold food integrity, guest satisfaction, cleanliness, and maintenance of culinary spaces
- Demonstrate a passion for guest culinary experience, balancing flavor combinations, texture, temperature, satisfaction, and menu flow
- Use operational metrics (KPIs and P&Ls) to make critical decisions and adjustments as necessary
- Coach and mentor culinary team on skill development, technique, and menu execution ensuring continuous growth
- Facilitate open communication within the department through daily line ups, weekly and quarterly meetings to address priorities and foster transparency
- Participate actively in Executive Committee meetings providing thoughtful suggestions to support culinary operations at a leadership level
- Drive recruitment, training, scheduling, supervising, coaching and motivation of culinary associates to nurture talent and succession planning
- Observe conditions of physical facilities and equipment, collaborating with engineering and vendors for maintenance and improvement
- Communicate regularly with General Manager to provide updates, discuss plans, align on priorities, and demonstrate flexibility
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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