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Executive Sous Chef
EXECUTIVE SOUS CHEF POSITION PROFILE Reports To: EXECUTIVE CHEF, 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 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. Combining luxury with Avant -Garde style, the Daxton Hotel looks to set a new cultural standard in the heart of downtown Birmingham. Minutes from Detroit, Daxton serves as a proud neighbor and a worldly traveler, nurturing local partnerships while building international collaborations to create a vibrant soulful place. Daxton is managed by Aparium Hotel Group which was founded in 2011 by Chicago hospitality executive and entrepreneur Mario Tricoci and luxury hotel veteran Kevin Robinson. The duo saw a clear need for a company that could bring c-suite service and accommodations to underserved, yet distinct and important cities, while maintaining and celebrating the unadulterated character of each. 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 the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. Your organizational and interpersonal skills are honed, and you are looking for a mentor who can guide you through the creative process. You are well-versed in all culinary disciplines and can work any station without hesitation. In short, you are the best cook in any kitchen at any given time. 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-you are eager to dive into a P&L and learn more. THE ROLE The Executive Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel. You will work closely with the Executive Chef reinforcing efficiencies and ensuring consistency, as well as fulfilling the operational duties of the Chef in their absence. Your presence should be constant in the kitchen, leading the team through your collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. The ability 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 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 Role model and reinforce 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 Ensure a sense of belonging for associates by upholding the company's values and guidelines for a Respectful Workplace, Diverse, Equitable, and Inclusive environment, behaviors outlined within the Manager Code of Conduct, and Work Rules outlined the Associate Handbook Uphold the company's open-door policy and employee engagement practices, which makes the hotel a great place to work; demonstrate a positive work ethic and environment; consistently guide and monitor business ethics and good business practice; and perform other job-related duties as requested Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces To assist and train the junior sous chefs, line cooks in the preparation of all dishes To assist in maximizing employee morale and productivity Demonstrate your aptitude of how to deliver on a guest's expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow Demonstrate an understanding of operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations 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 helping to facilitate 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 Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program Demonstrate planning and preparation by ensuring all kitchen stations are prepared and ready for service at each meal period; and ensure work stations are cleaned at the end of a meal period and food is stored away in the appropriate manner; and the right talent is in the right place Lead by example of being a servant leader by assisting and supporting each section area, ensuring the flair, creativity and quality standards are achieved; and show the skills and attitude necessary to work in any section of the kitchen when necessary Be an advocate in promoting health and safety measures by adhering culinary team to food hygiene laws and regulations from preparation to service to storage; waste of all food items during food preparation is kept to a minimum; proper storage of food items; and the kitchen and food preparation areas are left clean and sanitized when unattended Observe conditions and ensure necessary maintenance of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility...
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