Job Description

Executive Sous Chef

Reports to: Executive Chef; position is exempt.

WHO YOU ARE

Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller.  You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests.  You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain ingredients at their height of freshness and peak of flavor.  You understand the critical role you play in the hotel’s financial strategy, and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. 

THE ROLE

The Executive Sous Chef reports to the Executive Chef. It is critical that you possess a strong background and knowledge of live fire cooking and local sourcing. Your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key.  You will help develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels.  You inspire the team through your creative, innovative, and collaborative approach—understanding that it is as important to listen as it is to lead. Having the skills to mentor and teach your team is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute them.

At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. 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

• 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
• 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 facilitating daily line ups.
• Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
• Oversees all BOH operations in the absence of the Executive Chef, including expediting food for full lunch and dinner services as needed
• Communicate regularly with the Executive Chef to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation 
• Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.
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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 (preferred)
• Michelin and/or fine dining experience (preferred)
• 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 25lbs to transport dry goods inventory, equipment, etc.
• Ability to lift, balance and carry (with assistance) up to 100lbs 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.

HOW YOU WILL LEAD

• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback.
• Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community.
• Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge.
• Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets. 

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.

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.

Located in the heart of Old Town Alexandria, Hotel Heron will open in the spring of 2024 offering guests the opportunity to see Old Town from a new vantage point. With Washington, DC just minutes away, Hotel Heron acts as a flag in the sand just across the river, beckoning travelers to explore beyond the National Mall and Monuments to discover a city ripe for its new renaissance. Originally opened in 1926 as the George Mason Hotel, this adaptive reuse combines the iconic inn with an adjacent new building that houses a modern event space and elevated guest rooms. This chic 134 room boutique hotel is home to a signature ground floor restaurant serving hearth inspired Mid-Atlantic cuisine, a cozy craft cocktail bar hidden in the heart of the hotel, and an open-air seasonal rooftop bar with unparalleled views of the Potomac. Elevated amenities include a state-of-the-art fitness center and meeting spaces designed for socializing, co-working, creating, eating, drinking, and relaxing. The hotel brings together world travelers and neighbors alike while showcasing Alexandria’s rich legacy and knack for innovation through thoughtful touches from local businesses and artisans.

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and 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.

Hotel Heron participates in the Department of Homeland Security's E-Verify program.

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