Executive Sous Chef

Transforming Hospitality, Together.We enable every associate to create remarkable moments for each guest.
The foundation of our unique service model includes thoughtfulness, sincerity, intuitiveness, knowledge, and above all, graciousness.
Our proven approach increases efficiency and dramatically improves our guest's experience.
We meticulously train staff at every level in the art of anticipatory service—we encourage genuine, unscripted interactions with guests and an acute sense of ownership in the success of the company.
At Aparium, we are always in search of individuals with hospitality in their DNA.
We then train our team to be anticipatory, thorough, and thoughtful and have input in their role and the hotel as a whole.
The result: Aparium has crafted something rare and quite special, a place where associates are deeply involved in their work.
Our belief in the power of people, place and character extends to everything we do and we invite those with the following characteristics in our journey to build the best independent hotel company in the world.
BE PASSIONATE
Passion is what drives individuals to invest their time, energy, and dedication wholeheartedly and it fuels a relentless pursuit of excellence, pushing one to continuously learn, grow, and overcome challenges.
BE PROUD OF YOUR CITY
To have pride in one's city is to hold a deep sense of attachment, loyalty, and admiration for the place you call home.
CELEBRATE UNIQUENESS
We recognize that every individual possesses their own distinct set of talents, perspectives, and experiences, which contribute to the rich tapestry of humanity, and of our team.
We encourage every Aparium Associate to work with an entrepreneurial spirit, actively engaging in their discipline to identify ways to help us move forward and deliver experiences that matter.
Why You Belong At ApariumDIVERSITY
Diversity is an appreciation and respect for what makes an individual unique in terms of age, gender, ethnicity, religion, disability, sexual orientation, education and national origin.
We see each employee as unique as each of our hotels with differing roots, history, perspectives and talent.
All deserve to be part of an organization in which our differences matter and are valued.

EQUITY
Equity is in our practices and processes to ensure that every person has the same opportunities.
It provides people who have marginalized identities to contribute and develop to their own potential.
Equity promotes impartiality and fairness within our company procedures, processes and decision making to eliminate practices that may create disparities within our company.

INCLUSION
Inclusion is our ability to ensure people of all backgrounds feel welcomed, are treated equally and are respected.
We were founded on purposeful collaboration, encouraging everyone to share their experiences and at times, differing perspectives.
Our foundational practice of Inclusion creates a sense of belonging for all associates and stakeholders alike.
EXECUTIVE SOUS CHEF
Reports to: Food & Beverage Director, position is exempt
WHO WE AREHotels done differently.
At Aparium, we believe in the power of People, Place, and Character.
We ensure our hotels are a place where individuals are valued and celebrated, elevating our associates' pride in who they are, where they live, and who we serve.
Our hotel is a tribute to the neighborhoods and the people of the communities where we operate.
Step into the world of charm reminiscent of small hotels scattered across western Europe at Hotel Granada, where a hidden oasis awaits, providing respite from the noise and traffic of the city.
Nestled in the heart of historic Midtown Atlanta, the hotel's Spanish Colonial architecture stands as a dramatic departure from the typical steel and glass buildings.
Offering a peaceful escape from the urban infrastructure, Hotel Granada promises a timeless journey where past and present unite.
WHO YOU AREYour experience has led you to understand that there is an art + science to hospitality operations.
You balance creativity and organizational skills to help ensure the smooth flow of kitchen operations.
As an intrinsically motivated individual, you thrive in a dynamic environment where the kitchen is in full motion, and you feel fulfilled when guests leave with smiles.
You work closely with local farmers and artisans to procure the freshest, most flavorful ingredients, and understand the crucial role you play in the hotel's financial strategy.
You're skilled in achieving cost-effective kitchen management without sacrificing quality.
THE ROLEThe Executive Sous Chef reports to the Food & Beverage Director and supports them in managing the culinary operations of the hotel.
This role plays a critical part in maintaining consistency, efficiency, and high standards within the kitchen.
You will take an active role in menu planning and development, leading the kitchen team, and ensuring that the quality of food meets the hotel's standards.
You will also oversee kitchen operations in the absence of the Executive Chef, ensuring all tasks are completed in a timely and organized manner.
Your ability to mentor, teach, and lead your culinary team will be key to creating an environment where creativity thrives and efficiency reigns.
WHAT YOU WILL DOSupport the Food & Beverage Director and Executive Chef in overseeing all aspects of kitchen operations, ensuring the highest culinary standards are met at all times.Actively assist in menu development, recipe creation, and the consistent delivery of dishes that align with the hotel's culinary philosophy.Lead and supervise the culinary team, ensuring they are properly trained, following recipes, and maintaining a high level of food quality and safety.Monitor inventory and assist with ordering supplies to meet the demands of the kitchen while staying within budget.Maintain cleanliness, organization, and health and safety standards in the kitchen, ensuring all areas are in compliance with food safety regulations.Collaborate with the Director of Food & Beverage and the front-of-house team to ensure seamless service and a positive guest experience.Step into the role of Executive Chef during their absence, managing the team, production, and guest expectations.Mentor and guide junior chefs, fostering a collaborative environment focused on skill development and continuous improvement.Oversee kitchen operations, helping to balance labor costs, food costs, and product quality.Facilitate open communication within the kitchen by holding regular meetings to discuss priorities, training, and team concerns.Work closely with the Food & Beverage Director and Executive Chef to develop, implement, and refine operational procedures for maximum efficiency and productivity.Participate in meetings and contribute ideas to enhance the culinary operation and ensure it aligns with hotel goals and standards.HOW YOU WILL LEADSupport your team with coaching, counseling, and constructive feedback, ensuring consistent growth and team cohesion.Collaborate with the Food & Beverage Director, Executive Chef, and all hotel departments, including Sales, Banquets & Catering, and Hotel Operations, to create a seamless guest experience.Provide expertise in culinary techniques and menu execution, gently guiding your team in their culinary development.Demonstrate strong business acumen by helping ensure culinary initiatives align with operational goals and budget constraints.Be proactive in identifying areas for improvement in kitchen operations and implement solutions to improve efficiency and quality.Maintain a positive, professional demeanor in all interactions with staff, managers, and guests, exemplifying the highest standards of leadership.POSITION REQUIREMENTSMinimum of five (5) years of experience in kitchen leadership roles, with at least 2-3 years in a supervisory position.Experience in hotels with event spaces or multiple outlets is preferred.Strong knowledge of food safety regulations, kitchen operations, and inventory management.Proven ability to manage and motivate a diverse team, fostering an environment of growth and collaboration.Strong organizational skills, with the ability to prioritize tasks and handle high-pressure situations.Adaptable interpersonal communication skills to effectively lead and collaborate with all hotel departments.Professional proficiency in English for reading, writing, and verbal communication.Ability to lift, carry, and transport up to 50lbs and work in a physically demanding environment.Ability to work in a fast-paced environment, maintaining focus on quality and service during peak hours.AS AN EQUAL OPPORTUNITY EMPLOYERAparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, 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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