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Cook
3 days ago
Job Id: 114 # of Openings: 1 Position Profile:Cook (I, II, III)
Position is Non-Exempt Join an incredible team to work in a respectful and progressive environment that values your unique skills. Hotels Done Differently. It's not just a slogan or catchphrase, it is who we are in everything we do. YOUR BENEFITS
- Paid Vacation, Sick Time, and Holidays
- Medical, Dental, Vision, and pet insurance at an affordable group rate
- Paid time off to volunteer for the causes you care about in your community
- Strong sense of belonging through diversity, equity, and inclusion
- Discounted pet insurance available through ASPCA to care for your best friend
- 401k participation available for full-time associates to grow your nest egg
- Uphold and role model the company's principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service, and translocal hospitality
- Collaborate with culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience
- Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards, and guest preferences
- Work in an organized fashion with the utmost respect for your ingredients, equipment, and workspace
- Demonstrate a professional sense of urgency while simultaneously being mindful of technique, to provide an amazing guest experience through the food you create
- Possess a basic understanding of culinary skills, striving to learn more through constant scientific study of your craft
- Foster open lines of communication within the department by actively participating in daily lineups and quarterly culinary all-staff meetings, maintaining a transparent dialogue among the team to voice ideas and concerns, while course-correcting any missed opportunities
- Actively participate in feedback sessions with culinary leadership to further develop your skill set
- Observe conditions of all physical facilities and equipment in the culinary operation, reporting anything substandard to the Chef, Sous Chefs, and/or engineering department to make corrections and improvements as needed
- Maintain regular communication with the culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation.
- Passion for culinary arts, experience in a range of cuisines
- Minimum of two (2) years' experience as a mid-level cook or higher, with at least of four (4) years' experience working in a free-standing or hotel restaurant kitchen
- Experience covering multiple hot/cold stations at one period (tournant)
- Demonstrated knowledge of food safety guidelines and requirements; ServeStaff Certificate of Completion or completed within 30 days of hire required
- Introductory skills in Microsoft Excel and Word to create and adjust spreadsheets, cleaning lists, and prep guides
- Adaptable interpersonal communication skills to address fellow associates all levels
- Conversational 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 50lbs. to transport dry goods inventory, equipment, etc.
- Ability to lift, balance, and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
- Ability to stand or walk for prolonged periods to cook required menu items
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. Aparium is an E-Verify employer.
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