Chef de Cuisine

About the role

The Chef De Cuisine reports to the Executive Chef and is the hands-on leader of the culinary operation. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels.

Responsibilities

• Create and maintain a positive and productive work environment that fosters teamwork, collaboration, and mutual respect among all culinary team members.
• Develop and implement strategies to enhance productivity and control menu costs, adjusting production to meet business levels.
• Develop and coach a team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces.
• 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 facilitating 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 drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order 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 engineering department and any third-party vendors to make corrections and improvements as needed.
• Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation.

Requirements

• Minimum of five (5) years in multiple culinary/food and beverage department lead positions.
• Experience in hotels with event spaces.
• Multiple outlet experience (preferred).
• Fine dining experience (preferred).
• Bachelor’s Degree in Culinary Arts (though not required).

Qualifications

• Intermediate 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 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.

Skills

• Business acumen and practice sound financial decisions.
• Subject matter expert in food and culinary techniques.
• Respectful and professional daily interactions with managers, direct reports, and peers.
• Coaching, counseling, gentle correction, and constructive feedback.
• Collaboration with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations.

Benefits

Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.

Pay

Competitive salary commensurate with experience.

Schedule

Full-time position with flexible schedule to accommodate the demands of the hotel.