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Executive Chef

Company: Crossroads Hotel (Kansas City, MO)
Location: Kansas City
Posted on: September 18, 2019

Job Description:

Executive Chef Aparium Hotel Group is looking for an Executive Chef to join our team at the brand new hotel in Kansas City, Missouri. The hotel pours new life into the historic Pabst and Pendergast buildings and the flourishing Crossroads Arts District neighborhood. The historic Pabst and Pendergast landmark building has been transformed into an upscale, independently-branded hotel. Opened in 2018, the hotel was designed by local architecture firm el dorado inc and features 131 guest rooms, meeting spaces and a restaurant, as well as a bar and a rooftop terrace. Constructed in 1911 as a bottling and distribution plant for The Pabst Brewing Company, the building was also once used for beer and liquor distribution during Prohibition. This transformation represents another Aparium project aimed at fostering the development of a dynamic local neighborhood. The opening of this hotel will add further energy to the burgeoning Crossroads Arts District neighborhood, and will welcome locals and travelers alike to experience a new and unique destination. An unheralded gem of the Great Plains, Kansas City abounds with world-class museums, a Romanesque 200-plus fountains, and more than 100 barbeques bringing forth fiery, Kansas-style eats to its lucky inhabitants. Kansas City embraces its quirkiness while making plenty of room for all comers with plenty of outdoor spaces, gaming opportunities, NASCAR, collegiate and professional sports, and more. It's also home to a strong local economy and nearly two dozen colleges and universities. Founded in 2011, Aparium Hotel Group is a Chicago-based, leading lifestyle hotel company owned and operated by industry veterans accomplished in hotel development, management and marketing. Aparium Hotel Group's growth is guided by its "Translocal Hospitality" philosophy, which is the belief that great hotels are a destination sought out by travelers and a place that thrives as a gathering hub for locals. Specializing in historic adaptive reuse projects, each of Aparium Hotel Group's properties are independent brands and celebrate the specific neighborhoods and unique history of the distinct cities in which they reside. Aparium Hotel Group currently operates ten hotel properties across the United States with more than a dozen new projects in development. Job Requirements:

  • Possesses a strong background/knowledge of technique related to the Food & Beverage concept
  • Provides long-range strategic planning for all outlet operations
  • Identifies service issues and take action to correct them
  • Effectively plans and develops menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume
  • Creative, innovative and collaborative
  • Assigns prices for daily menus that result in profit
  • Ensures the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
  • Focuses on creative cost control and revenue generation solutions to maximize profit
  • Ensures sanitation standards that are set forth by the hotel, local, state and federal regulations are in compliance
  • Creates proper purchasing specifications and coordinate and execute a monthly inventory
  • Monitors and reviews operating standards
  • Utilizes checklist before and after each meal period
  • Constantly recommends service and product improvement regarding all aspects of the menu, ingredients, preparation and execution
  • Manages the daily ordering process
  • Active participant in recruitment, coaching, training, development, performance reviews, discipline of staff
  • Proactive communicator, active problem solver
  • Performs standards tests as required Additional Requirements:
    • Good reading, writing and oral proficiency in the English language
    • Culinary degree referred
    • 5-7 years previous experience in multiple culinary/food and beverage department head positions
    • Thorough understanding of menu design, excellent service, labor control, maintenance, merchandising and accounting
    • Computer literate
    • Lead by example and foster mentoring relationships
    • Outstanding verbal and multi-tasking skills
    • Excellent knowledge of food, wine and cocktails Teamwork:
      • Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate; work well with other departments
      • Partake in a positive work ethic and surrounding environment Standards:
        • Able to work alone without direct supervision
        • Demonstrate high degree of drive and determination
        • Constantly recommend service and product improvement to better the operation
        • Attend all required meetings
        • Follow proper payroll and uniform procedures
        • Properly handle and report associate and guest accidents
        • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
        • Assist with responsibilities and duties in other departments and as assigned by management
        • Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel Work Environment:
          • Standard restaurant setting
          • Standard kitchen setting
          • Standard Event setting
          • Standard Room Service setting
          • Professional, passionate and positive work environment Physical Demand: Positions
            • Continuous standing and walking
            • Negotiating wet tile floor and steps
            • Fine motor coordination
            • Work in hot temperature environment Forces
              • Trays weigh 25lb.
              • Carts: 250 lbs. (12-20 lbs. of push/pull force required)
              • Hot box: 20 lbs.
              • Banquet Tables
              • Banquet Chairs Repetitions
                • Standing and walking is continuous for 5-6 hours at a time
                • Lifting and carrying 25 lb. tray, crate or box is occasional
                • Negotiating varied floor surfaces is continuous
                • Carrying over shoulder is occasional
                • Hand and elbow movements Pushing Room Service cart continuous
                • Lifting and carry hot boxes continuous
                • Rolling and/or carry Banquet tables continuous
                • Carrying stackable banquet chairs by loading the cart continuous Sensory
                  • Excellent sight and balance needed for negotiating varied floor surfaces and handling hot fluids (coffee and tea)
                  • Excellent speech and hearing to interact with guests
                  • Excellent sight for completion of paperwork Aparium Hotel Group does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The hotel is a smoke-free, drug-free facility, and equal opportunity employer

Keywords: Crossroads Hotel (Kansas City, MO), Independence , Executive Chef, Hospitality & Tourism , Kansas City, Missouri

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