Executive Chef

Surety Hotel is managed by Aparium Hotel Group, a sophisticated brand founded in 2011 that combines the business acumen of large hospitality companies with the charm of boutique hotels in smaller, vibrant markets.

About the role

The Executive Chef reports to the General Manager and leads menu planning and development while overseeing the culinary operation. You will balance creative vision with operational discipline, ensuring consistency, cost control, and guest satisfaction. Your presence on the floor is as essential as your leadership in the kitchen. You will mentor your team, collaborate with the Executive Committee, and uphold Aparium’s values of collaboration, intuitive service, and translocal hospitality. A strong background in culinary technique, financial strategy, and team development is critical. You will foster a culture of respect, humility, and continuous growth, with no tolerance for outdated leadership styles.

Responsibilities

• Uphold and role model the company’s principles of People, Place, and Character, encouraging your team to embody values that drive collaboration and intuitive service.
• Partner with the Director of Food and Beverage to identify opportunities, hold each other accountable, and deliver an exceptional guest experience.
• Collaborate with and mentor Sous Chefs, Cooks, and Stewards to maintain food integrity, guest satisfaction, cleanliness, and kitchen maintenance.
• Demonstrate expertise in flavor combinations, temperature, texture, and menu flow to create an outstanding culinary experience.
• Analyze operational metrics (KPIs and P&L) and adjust operations based on observations and financial goals.
• Coach and mentor your team on skill development, technique, and menu execution, using corrective action to address root causes of issues.
• Facilitate daily line-ups, weekly leadership meetings, and quarterly all-staff meetings to foster transparent communication and address department priorities.
• Participate in Executive Committee meetings, providing insightful suggestions to support the culinary operation at the leadership level.
• Drive recruitment, training, scheduling, and motivation of culinary associates to nurture talent and support succession planning.
• Monitor and maintain physical facilities and equipment, collaborating with engineering and third-party vendors for improvements.
• Communicate regularly with the General Manager to align on priorities, plans, and operational needs, demonstrating flexibility to support the hotel’s success.

How You Will Lead

• Support your team through coaching, counseling, and constructive feedback.
• Collaborate with all hotel departments (Sales, Banquets & Catering, Food & Beverage, Hotel Operations) to deliver an exemplary guest experience.
• Exemplify professionalism and respect in daily interactions with managers, peers, and direct reports.
• Serve as a subject matter expert in culinary techniques and cuisine history, guiding others with humility and patience.
• Demonstrate business acumen by aligning initiatives with operational goals and budgets.

Requirements

• Minimum of five (5) years of Executive Chef experience in hotels with event spaces contributing at least 50% of revenue (preferred).
• Restaurant or hotel opening experience (preferred).
• Experience managing multiple outlets (preferred).
• Fine dining experience (preferred).
• Intermediate skills in Microsoft Excel and Word for spreadsheets and proposals.
• Adaptable interpersonal communication skills to engage with all levels of the hotel team.
• Professional proficiency in English (reading, writing, and verbal communication).
• Ability to perform basic math for menu ingredient calculations and inventory management.
• Capability to work in a fast-paced, high-volume environment for extended periods.
• Ability to lift and carry up to 25 lbs independently and up to 100 lbs with assistance for inventory and equipment transport.
• Ability to stand or walk for prolonged periods while cooking.
• Ability to work in warm to hot environments near ovens, stoves, or fryers.