Executive Chef

Executive Chef

Reports to:

General Manager, position is exempt.

The Executive Chef leads menu planning, development, and oversees culinary operations at the Aparium Hotel, including the Rosewild restaurant and Banquet Catering Department. You will create efficiencies, ensure consistency, and act as the final line of defense for menu items. You will develop strategies to increase productivity, control menu costs, and adapt production to business levels. Your presence on the floor is expected regularly, and you will mentor the culinary team, fostering collaboration, humility, and quality.

Your experience blends creative artistry with organizational skill, motivating you to work in a full dining room with happy guests. You respect ingredients, work with local farmers and artisans, and achieve cost‑effective solutions without sacrificing quality.

• Be a key partner with the Director of Food & Beverage, engaging in constant communication and identifying opportunities together.
• Collaborate with Sous Chefs, Cooks, and Stewards to uphold food integrity, guest experience, cleanliness, and kitchen maintenance.
• Balance flavor combinations, temperature, texture, guest satisfaction, and menu flow to enhance the culinary experience.
• Utilize operational metrics (KPIs and P&Ls), making data‑driven adjustments as needed.
• Coach and mentor staff development, technique, and menu execution, using corrective action to address root causes.
• Facilitate daily line‑ups, weekly culinary leadership meetings, and quarterly all‑staff meetings to maintain transparent dialogue.
• Participate in Executive Committee meetings, providing thoughtful suggestions to support the culinary operation at the highest leadership level.
• Drive recruitment, training, scheduling, supervising, coaching, and motivation of culinary associates to nurture ideas and succession planning.
• Monitor physical facilities and equipment, collaborating with Engineering and vendors for corrections and improvements.
• Communicate regularly with the General Manager to discuss plans, needs, and align priorities.
• Uphold and role‑model the company's principles of People, Place, and Character, encouraging direct reports to embody these values.
• Aparium Hotel Group does not discriminate based on disability, veteran status, or any other basis protected under federal, state, or local laws.

• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback.
• Collaborate effectively with all hotel departments to provide an exemplary guest experience.
• Exhibit professionalism, respecting managers, direct reports, and peers.
• Be a subject‑matter expert in food and culinary techniques, guiding others with a gentle hand.
• Demonstrate business acumen and make sound financial decisions aligned with operational goals and budgets.

• Minimum of five (5) years as an Executive Chef.
• Experience in hotels with event spaces making up at least 50% revenue (preferred).
• Restaurant or hotel experience (preferred).
• Multiple outlet experience (preferred).
• Fine dining experience (preferred).
• Bachelor’s Degree in Culinary Arts or equivalent work experience.
• Intermediate skills in Microsoft Excel and Word.
• Adaptable interpersonal communication skills to address all employee levels.
• Professional proficiency in English (reading, writing, verbal).
• Ability to calculate basic math for menu ingredients and inventory.
• Ability to work in a fast‑paced, high‑volume environment for extended periods.
• Ability to lift, balance and carry up to 25 lbs; also, with assistance, up to 100 lbs.
• Ability to stand or walk for prolonged periods while cooking.
• Ability to withstand warm to hot environments for prolonged periods while operating ovens, stoves, or fryers.

Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment. We believe every individual should be proud of who they are, where they come from, and the service we provide.

Seniority Level: Director

Employment Type: Full‑time

Job Function: Management and Manufacturing (Hospitality)