Executive Chef

EXECUTIVE CHEF

Reports to the General Manager, position is Exempt

WHO WE ARE

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 + Character; ensuring our hotels 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. The Hewing Hotel occupies the Jackson Building, a former farm implement showroom and warehouse built in 1897. Trains once rolled directly into the building's basement, were loaded with farm implements and continued on to farms around the Midwest. Today, the Hewing Hotel is dedicated to crafting an unforgettable, high-quality experience for travelers and locals. Hewing Hotel guests can expect an authentic local experience that is truly one of a kind.

The hotel is managed by Aparium, who has just been named to Travel + Leisure's Top 25 Hotel Brands in the World. Driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. 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 disparate forces together in bustling, smaller markets.

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 the Executive Chef possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel. Presence on the floor will be needed as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key. The Executive Chef will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. They will inspire the team through their creative, innovative and collaborative approach-understanding that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach their team of culinarians is a must for this position as is demonstrating humility and genuine care for the items they create and the individuals who execute upon them.

At Aparium, culinary teams are expected to hold themselves, the guests, and each other in high regard. The Executive Chef will actively develop trusting and transparent relationships with their peers on the Executive Committee and all associates throughout the hotel. They will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for their team, leadership team and peers is imperative. This role will have no-tolerance for the "old school way".

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. You appreciate the new school of thought when it comes to your team. You find satisfaction in coaching and developing your team, seeing them develop their skills and grow in their craft.

WHAT YOU WILL DO

• Uphold and model the company's principles of People, Place, and Character, while encouraging your direct reports to embody the values of collaboration, intuitive service and translocal hospitality
• Be a key partner with the Director of Food and Beverage, engaging in constant communication, working 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
• Demonstrate fluency 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 teamwork, respectful communication, continuous development, effectively using coaching and 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

HOW YOU 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 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

WHAT YOU WILL NEED

• Minimum of (2) two years as an Executive Chef
• Experience in hotels with event spaces that make up at least 50% revenue (preferred)
• Multiple outlet experience, including fine dining experience
• Bachelor's Degree in Culinary Arts or Hospitality respected, though not required
• Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals
• Adaptable interpersonal communication skills to respectfully and professionally communicate to 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

WHAT'S IN IT FOR YOU

• $100,000-$110,000 Annual Salary Range
• Performance Based Incentive Plan
• Paid Vacation, Sick Time and Holidays
• Medical, Dental, Vision, and Pet Insurance
• Employer Paid Basic Life and AD&D
• Discounted pet insurance available through ASPCA
• 401(k) Retirement Plan with employer match
• Strong sense of belonging through diversity, equity, and inclusion

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.