Executive Chef

Reports to: General Manager, position is exempt Who You Are Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel’s financial strategy and have a history of achieving cost‑effective solutions to daily kitchen management without sacrificing quality.

THE ROLE

The Executive Chef reports to the General Manager and leads menu planning and development while overseeing 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. You inspire the team through your creative, innovative, and collaborative approach—you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers on the Executive Committee and all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no‑tolerance policy for the “old school way”. What You Will Do 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 culinary experience, including balancing flavor combinations, temperature and texture, guest satisfaction, and menu flow. Fluent in operational metrics (KPIs and P&L), demonstrating critical thinking skills by connecting those with operational observations and making adjustments as needed. Coach and mentor your team on the 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 and course‑correct 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 among 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 motivating 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. How You Will Lead 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 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 the history of the cuisine most closely related to the hotel’s food and beverage concept, effectively guiding others in their personal search with a gentle hand and never admonishing their lack of knowledge. Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets. Position Requirements Minimum of five (5) years as an Executive Chef 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) 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 menu ingredient calculations 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, 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. Aparium Hospitality Services is an Equal Opportunity Employer that celebrates diversity and is committed to creating an equitable and inclusive environment. We do not discriminate on the basis of disability, veteran status, or any other protected characteristic. Aparium is an E‑Verify employer. #J-18808-Ljbffr Aparium Hotel Group