Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,100.00 - $66,300.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible scheduling
Job Description
Aparium Hospitality Services is a distinguished hotel management company renowned for its commitment to delivering exceptional experiences through its unique blend of luxury, community, and culture. The company operates premier hotels like the Jasper Hotel in Fargo, North Dakota, which stands as a social hub for contemporary travelers and local residents seeking an intersection of sophistication and comfort. Aparium Hospitality Services prides itself on valuing people, place, and character, creating environments where both associates and guests feel celebrated and appreciated. The company fosters diversity, inclusion, and equity, ensuring a workplace culture that honors individuality and promotes belonging. As an Equal... Show More
Job Requirements
- Five or more years progressive culinary experience required preferably in a multi-service hotel or restaurant
- Passion for culinary arts and experience in a wide range of cuisines
- Basic skills in Microsoft Excel and Word for creating spreadsheets and proposals
- Adaptable interpersonal communication skills to address all employee levels
- 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 25 lbs to transport dry goods inventory and equipment
- Ability to lift balance and carry with assistance up to 100 lbs 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 Qualifications
- Five 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
- Basic skills in Microsoft Excel and Word
- Adaptable interpersonal communication skills to address all employee levels
- Proficiency in English reading writing and verbal communication
- Ability to calculate basic math principles for menu ingredients and inventory
- Ability to work in a fast-paced environment for extended periods
- Ability to lift balance and carry up to 25 lbs and with assistance up to 100 lbs
- Ability to stand or walk for prolonged periods and withstand warm to hot environments
- Demonstrated aptitude to mentor and teach culinary techniques
- Knowledge of food safety and sanitation standards
Job Duties
- Prepare and execute high-quality dishes during service ensuring consistency flavor and presentation
- Work with front of house leadership to expo ensuring food flows smoothly from kitchen to dining room while maintaining quality and presentation standards
- Collaborate with and coach team to uphold integrity of food guest experience cleanliness and maintenance of culinary spaces
- Deliver on guests’ expectations balancing flavor combinations temperature texture satisfaction and menu flow
- Understand operational metrics KPI’s and P&L’s connecting those with operational observations
- Coach and mentor team on skill set technique and menu execution fostering continuous growth and correcting missed opportunities
- Facilitate daily line ups weekly culinary leadership meetings and quarterly all staff meetings for transparent dialogue and addressing priorities
- Participate in recruitment training scheduling supervising coaching and motivation to nurture ideas and develop future talent
- Observe conditions of facilities and equipment working with Chef engineering and vendors for corrections and improvements
- Maintain communication with Executive Chef and F&B Management to provide updates discuss plans communicate needs and align priorities
- Uphold and role model company’s principles of People Place and Character encouraging team to embody values
- Partner with Executive Chef Sous Chefs and F&B Management demonstrating commitment to best guest experience
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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