Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $62,000.00
Work Schedule
Standard Hours
Benefits
Annual salary
Paid vacation
Sick Time
Holidays
Medical insurance
Dental Insurance
Vision Insurance
Pet insurance
basic life insurance
AD&D insurance
401(k) retirement plan
Paid time off to volunteer
Diversity, equity and inclusion
discounted room rates
Job Description
Hewing Hotel is a distinguished member of Aparium Hospitality Services, located in the vibrant North Loop neighborhood of Minneapolis, also known as the Warehouse District. This area is culturally rich and strategically positioned near notable landmarks such as the Traffic Zone Center for Visual Arts and Target Field, home to the Minnesota Twins. Hewing Hotel occupies the historic Jackson Building, built in 1897, emphasizing a deep connection to the local culture and community heritage. Aparium Hospitality represents a new kind of hotel brand that combines the sophistication and efficiency of large hospitality businesses with the unique charm of boutique hotels,... Show More
Job Requirements
- Three or more years progressive culinary experience
- Passion for culinary arts
- Basic skills in Microsoft Excel and Word
- Adaptable interpersonal communication skills
- Proficiency in English
- Ability to calculate basic math principles
- Ability to work in fast-paced environments
- Ability to lift, balance and carry up to 25 lbs
- Ability to lift, balance and carry with assistance up to 100 lbs
- Ability to stand or walk for prolonged periods
- Ability to withstand warm to hot environments
Job Qualifications
- Three or more years progressive culinary experience, preferably in a multi-service hotel or restaurant
- Passion for culinary arts with experience in a wide range of cuisines as a plus
- 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 in English language reading, writing and verbal communication
- Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
- Ability to work in fast-paced environments for extended periods
- Ability to lift, balance and carry up to 25 lbs and ability to lift, balance and carry with assistance up to 100 lbs
- Ability to stand or walk for prolonged periods
- Ability to withstand warm to hot environments for prolonged periods while utilizing kitchen equipment
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, Culinary leaders 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
- Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to nurture ideas and develop future talent for succession planning
- Observe conditions of all physical facilities and equipment in the Culinary operation, collaborating with Chef, Engineering department, and any third-party vendors to make corrections and improvements
- Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, demonstrating flexibility to support successful operations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: