Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,000.00 - $71,600.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Collaborative and inclusive work environment
Job Description
The Heathman Hotel, located in Portland, is renowned as a distinguished retreat for artistic minds and global citizens alike. Since its establishment in 1927, it has been a place where artists, creators, collaborators, thinkers, dreamers, and doers find inspiration amidst an atmosphere of cultured comfort. Situated in Portland's vibrant cultural district, The Heathman stands out with its impeccable reputation for fostering creativity and offering a unique hospitality experience. Managed by Aparium Hotels, a company founded in 2011 to provide lifestyle-focused service and accommodations in important but underserved cities, The Heathman embraces the local character and essence of Portland. Aparium Hotels... Show More
Job Requirements
- Minimum of two to five years’ experience as a cook required, with some experience preferred in a multi-service hotel or restaurant
- certificate or degree in the culinary arts or equivalent work experience
- basic 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
- Certificate or degree in the culinary arts or equivalent work experience
- minimum of two to five years’ experience as a cook, with some experience preferred in a multi-service hotel or restaurant
- basic 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 and equipment
- ability to lift, balance, and carry (with assistance) up to 100lbs to transport dry goods inventory and equipment
- 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 company’s principles of people, place, and character while encouraging your direct reports to embody values that drive collaboration, intuitive service, and translocal hospitality
- be a key partner with the executive chef, sous chefs, and F+B management team demonstrating a united front committed to providing the best possible guest experience
- collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
- demonstrate your aptitude of how to deliver on a guest’s expectation for an amazing culinary experience including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
- understanding of operational metrics (KPI’s and P&L’s) demonstrating critical thinking skills by connecting those with operational observations
- coach and mentor your team on development of their skill set, technique, and menu execution fostering an environment of continuous growth
- effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
- foster open lines of communication within the department by helping to facilitate 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
- actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
- observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the chef, engineering department, and third-party vendors to make corrections and improvements as needed
- maintain regular communication with the executive chef and F+B management team to provide updates, discuss plans, communicate needs, and align on priorities understanding that flexibility with your responsibilities is paramount to support a successful operation
Job Location
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