Baker

Aparium Hotel Group is looking for Bakers to join our team for the Summer 2018 opening of our newest independent brand, St. Jane Chicago, located in the heart of downtown Chicago in the historic Carbide and Carbon building.

We are a thriving team relentlessly committed to the pursuit of our philosophy of Translocal Hospitality. This philosophy is centered on the idea that a hotel is more than just a place to stay: that it is an extension of home, a part of the journey, an opportunity to grow, explore, and inhabit. We pride ourselves on our engagement with our communities, the buildings in which we take up roots, and, most importantly, the individuals who pass through our doors, no matter the length of their stay.

Our working environment is fast-paced, supportive, and progressive; we consider each new day an opportunity to improve on the accomplishments of yesterday. Key characteristics in all associates are an inquisitive nature, ability to problem solve on the fly, and the desire for inspired work, regardless of the task. If this sounds like you, we encourage you to apply.

St. Jane Chicago replaces the Hard Rock Hotel as a completely updated lifestyle format with 365 rooms, multiple drinking and dining outlets and an exclusive indoor/outdoor lounge on the 24th floor. The hotel also includes The Tower at St. Jane on floors 25 and above, which will feature premium appointed luxury suites and 5-star service.

The hotel will have beautifully curated spaces designed for spontaneous gatherings and to inspire collaboration. There will be 11,000 sq. ft. of flexible meeting space for hosting premier social, corporate and philanthropic events. The hotel’s ownership is also committed to contributing portions of the hotel revenue to charities.

St. Jane will be the common ground for the uncommon, embracing the arts and culture that defines Chicago. The hotel programing will celebrate and cater to the collective power of Chicago’s spirit and character, and make St. Jane an exceptionally authentic expression of the city for locals and travelers alike. St. Jane associates will be integral to these meaningful guest experiences.

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:
Prepares food items according to guest orders

Follows recipe cards, as well as production, portion and presentation standards

Completes mise en place and sets up station for banquets, breakfast, lunch, and dinner

Operates, maintains and properly cleans kitchen equipment

Controls food waste and adheres to loss and usage policies

Must be able to obtain any required food handling or sanitation certification required by local or state agencies

Completes station checklist before and after shift

All other responsibilities assigned by management or company

Highly organized and has the ability to plan multiple activities and meet deadlines with the ability to maintain a positive and professional demeanor at all times

Assist with responsibilities and duties in other departments and as assigned by management

Additional Requirements:
Good reading, writing and oral proficiency in the English language

High school education, cooking school or culinary institute education or equivalent experience

Minimum two years culinary or related work experience

Teamwork:
Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate

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

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

Physical Demand

Positions

Continuous standing and walking

Negotiating wet tile floor and steps

Forces

Trays weigh 50lbs. >

Carts: 250 lbs. (12-20 lbs. of push/pull force required)

Hot box: 200 lbs.

Banquet tables & chairs

Hot temperatures, water, steam, and smoke

Chemicals/Agents

Repetitions

Standing and walking is continuous for 4-5 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

Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.

Ability to physically handle knives, pots, mirrors, or other display items a s well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Sensory

Good sight and balance needed to check quality and portions of food

Good speech and hearing to interact with guests

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