Sous Chef (PM)

Sous Chef

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. You are committed to the Chef life and go through your day-to-day activities saying, "behind" and "hot" in your own home. Your cookbook collection is dog-eared and worn from use and has outgrown its boundaries on your shelves. Your days off are spent sharpening, obsessing over, or purchasing knives (your friends have become legitimately concerned about this, by the way). You are a mentor to your team and capable of working any station in your kitchen, but are hungry for the next step. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have tremendous culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more.

The Sous Chef reports to and works directly with the Chef de Cuisine, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. The position of PM Sous Chef will focus on leading the evening and weekend crew in the execution of the Bar and Restaurant culinary program. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approachyou 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 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 normno 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".

Passion for the People, Place and Character of our community. Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant; pastry experience is a plus. Passion for culinary arts, experience in a wide range of cuisines. Basic skills in Microsoft Excel and Word to create spreadsheets and proposals. Adaptable interpersonal communication skills to address all employee levels of the hotel. 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.

Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. Located in the heart of historic Ybor, a trolley ride away from downtown Tampa, Hotel Haya is a hub of activity. Blending Cuban, Italian, and Spanish influences, the property features 178 guest rooms, over 7000 square feet of banquet space, a world-class restaurant, airy caf, and lush courtyard with a pool. Hotel Haya is managed by Aparium Hotel Group which was founded in 2011. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both 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. 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.