Chef de Cuisine - Join the Team!

Aparium Hotel Group is a distinctive hospitality company known for its innovative approach to hotel management, blending the operational efficiency of larger hospitality chains with the personalized charm of boutique hotels. Established in 2011 by hospitality leaders Mario Tricoci and Michael Kitchen, Aparium has grown to become a respected brand within the hotel industry. At the forefront of Aparium's philosophy are the principles of Opportunity, Equity, and Inclusion (OEI), which strongly influence the company culture and community impact. Aparium's flagship hotel, Populus, located in downtown Denver, Colorado, exemplifies these principles. The hotel is designed to be an energetic social hub for the city, reflecting local character and connecting visitors to Denver's civic, arts, and commercial districts. Featuring 265 guest rooms, two signature food and beverage outlets including a ground floor restaurant and rooftop bar, and a state-of-the-art fitness and wellness center, Populus is a vibrant destination with a firm commitment to sustainability and community engagement. The Hotel Chef De Cuisine role at Aparium is a pivotal leadership position reporting directly to the Executive Chef. This exempt position is designed for a culinary professional who is both hands-on and strategic, with a strong emphasis on menu planning, development, and operational oversight. The successful candidate will possess comprehensive culinary expertise, particularly in the food and beverage concepts relevant to the hotel environment. They are expected to maintain an active presence both in the kitchen and on the floor, ensuring that menu items meet the highest standards of quality and consistency. The Chef De Cuisine is responsible for fostering a culture of creativity, collaboration, and continuous improvement within the culinary team. This role requires someone who can inspire and mentor subordinate culinarians, demonstrating leadership with humility and genuine concern for both the food produced and the people preparing it. In this role, the Chef De Cuisine will work closely with both the culinary staff and other hotel departments to ensure operational excellence. This includes managing production efficiency, controlling menu costs, and adjusting output based on business demand. Key aspects of the position involve coaching and development of team members, promoting open communication, and maintaining the cleanliness and maintenance of culinary spaces. A crucial part of the role includes collaboration with the Director of Food and Beverage to align culinary operations with broader guest experience goals. Applicants should expect a dynamic work environment that values transparency, accountability, and mutual respect without tolerance for outdated hierarchical dynamics. The position offers an annual salary ranging from $75,000 to $85,000 based on experience, along with a comprehensive benefits package covering medical, dental, vision, and supplemental insurance options for full-time associates. Aparium prides itself on offering a supportive workplace that celebrates diversity, inclusion, and a shared commitment to delivering exceptional hospitality. For culinary professionals seeking an opportunity to lead in a forward-thinking hotel setting, the Chef De Cuisine position at Aparium presents an exciting and fulfilling career path.

• Minimum of five years in multiple culinary/food and beverage department lead positions
• Experience in hotels with event spaces
• Multiple outlet experience preferred but not required
• Fine dining experience preferred but not required
• Strong food knowledge and ability to bring sources for purveyors and ingredients
• High level in-house pasta experience
• Bachelor’s degree in Culinary Arts respected but not required
• Intermediate skills in Microsoft Excel and Word
• Adaptable interpersonal communication skills
• Professional proficiency in English in reading, writing and verbal communication
• Ability to calculate basic math principles
• Ability to work in a fast-paced environment for extended periods
• Ability to lift, balance and carry up to 25 lbs
• Ability to lift, balance and carry (with assistance) up to 100 lbs
• Ability to stand or walk for prolonged periods
• Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers