Aparium Hotel Group
Chef de Cuisine
Reports to: Executive Chef. Position is Exempt. Accepting applications through October 31st 2025 or until filled. The Role
The Chef de Cuisine leads menu planning and development, oversees culinary operations, and serves as the hands‑on leader of the kitchen. You must possess strong culinary technique related to the fine‑broad concepts of the hotel, and your presence on the floor is as regular as it is in the kitchen. You will develop strategies to heighten productivity, control menu costs, and adjust production to meet business levels while ensuring consistency and efficiency in the kitchen operation. You inspire the team through a creative, innovative, and collaborative approach and mentor your culinary team to deliver excellent guest experiences. 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 and holding one another accountable to provide 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 culinary spaces. Demonstrate passion for all aspects of a guest’s culinary experience, balancing flavor combinations, temperature and texture, guest satisfaction, and menu flow. Fluent in operational metrics (KPI’s and P&L’s), connecting those with operational observations and making adjustments as needed. Coach and mentor your team on development of skill set, technique, and menu execution, fostering continuous growth and effectively using corrective action to address root causes of issues. Foster open communication within the department by facilitating daily line‑ups, weekly culinary leadership meetings, quarterly all‑staff meetings, and addressing department priorities. Actively drive recruitment, training, scheduling, supervising, coaching, and motivating all culinary associates to nurture ideas and develop future talent for succession planning. Observe conditions of all physical facilities and equipment in the culinary operation, working with engineering and vendors to correct and improve as needed. Communicate regularly with the Executive Chef to provide updates, discuss plans, and align on priorities, understanding that flexibility with responsibilities is paramount. What You Will Need
Minimum of five (5) years in multiple culinary/food and beverage department lead positions. Experience in hotels with event spaces. Multiple outlet experience is preferred, but not required. Fine dining experience is preferred, but not required. A strong food knowledge and ability to bring sources for purveyors and ingredients. High‑level in‑house pasta experience. Bachelor’s Degree in Culinary Arts is respected, though not required. 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 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. Rate of Pay: $75,000 - $85,000 per year, based on experience. Benefits: All full‑time regular associates are eligible to enroll in benefit plans that include medical, dental, vision and supplemental insurances. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment and a 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.
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Reports to: Executive Chef. Position is Exempt. Accepting applications through October 31st 2025 or until filled. The Role
The Chef de Cuisine leads menu planning and development, oversees culinary operations, and serves as the hands‑on leader of the kitchen. You must possess strong culinary technique related to the fine‑broad concepts of the hotel, and your presence on the floor is as regular as it is in the kitchen. You will develop strategies to heighten productivity, control menu costs, and adjust production to meet business levels while ensuring consistency and efficiency in the kitchen operation. You inspire the team through a creative, innovative, and collaborative approach and mentor your culinary team to deliver excellent guest experiences. 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 and holding one another accountable to provide 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 culinary spaces. Demonstrate passion for all aspects of a guest’s culinary experience, balancing flavor combinations, temperature and texture, guest satisfaction, and menu flow. Fluent in operational metrics (KPI’s and P&L’s), connecting those with operational observations and making adjustments as needed. Coach and mentor your team on development of skill set, technique, and menu execution, fostering continuous growth and effectively using corrective action to address root causes of issues. Foster open communication within the department by facilitating daily line‑ups, weekly culinary leadership meetings, quarterly all‑staff meetings, and addressing department priorities. Actively drive recruitment, training, scheduling, supervising, coaching, and motivating all culinary associates to nurture ideas and develop future talent for succession planning. Observe conditions of all physical facilities and equipment in the culinary operation, working with engineering and vendors to correct and improve as needed. Communicate regularly with the Executive Chef to provide updates, discuss plans, and align on priorities, understanding that flexibility with responsibilities is paramount. What You Will Need
Minimum of five (5) years in multiple culinary/food and beverage department lead positions. Experience in hotels with event spaces. Multiple outlet experience is preferred, but not required. Fine dining experience is preferred, but not required. A strong food knowledge and ability to bring sources for purveyors and ingredients. High‑level in‑house pasta experience. Bachelor’s Degree in Culinary Arts is respected, though not required. 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 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. Rate of Pay: $75,000 - $85,000 per year, based on experience. Benefits: All full‑time regular associates are eligible to enroll in benefit plans that include medical, dental, vision and supplemental insurances. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment and a 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.
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