Executive Chef

Surety Hotel • Des Moines, IA

7d • Onsite

About The Position

Surety Hotel is managed by Aparium Hotel Group, founded in 2011. Aparium has grown into a new kind of hotel brand, venturing off the beaten path geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

Requirements

• Minimum of five (5) years as an Executive Chef
• 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 25lbs to transport dry goods inventory, equipment, etc.
• Ability to lift, balance and carry (with assistance) up to 100lbs 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

Nice To Haves

• experience in hotels with event spaces that make up at least 50% revenue (preferred)
• restaurant or hotel opening experience (preferred)
• multiple outlet experience (preferred)
• fine dining experience (preferred)

Responsibilities

• 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 Director of Food and Beverage, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience.
• Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
• Demonstrate your passion and aptitude for all aspects of a guest’s amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
• Fluent in operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed
• 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
• Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level
• 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
• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
• Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community
• Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
• Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets

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.
• As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.
• Aparium is an E-Verify employer.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed