Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Employee wellness programs
Job Description
Aparium Hospitality Services is a distinctive hotel brand known for combining the sophisticated business acumen of larger hospitality companies with the personalized charm of boutique hotels. With a strong focus on the values of People, Place, and Character, Aparium creates environments where associates and guests alike feel valued and celebrated, reflecting the unique neighborhoods and communities in which the hotels operate. Aparium is committed to Opportunity, Equity, and Inclusion (OEI) and maintains a culture that celebrates diversity and fosters a sense of belonging for all employees. As an equal opportunity employer and an E-Verify employer, Aparium Hospitality Services is dedicated... Show More
Job Requirements
- Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
- Passion for culinary arts, experience in a wide range of cuisines
- Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
- Adaptable interpersonal communication skills to address all employee levels of the hotel
- 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 25 lbs. to transport dry goods inventory, equipment, etc.
- Ability to lift, balance and carry (with assistance) up to 100 lbs. 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
- Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
- Passion for culinary arts, experience in a wide range of cuisines
- Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
- Adaptable interpersonal communication skills to address all employee levels of the hotel
- 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
Job Duties
- Uphold and role model the company's 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 Executive Chef, Chef de Cuisine, 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 among 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 any third-party vendors to make corrections and improvements as needed
- Maintain regular communication with the Executive Chef, Chef de Cuisine 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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