Apparatus Room (AM) Line Cook (Up to $20/hr)

Aparium Hotel Group•Detroit, MI

32d•$20•Onsite

About The Position

Whether you are in the development of becoming a Cook I, II, or III, this position works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), developing and executing scratch-made dishes and recipes. It is critical that you are someone who has been honing your craft and demonstrates basic knowledge of culinary techniques. You are a task-oriented and list-driven individual who is comfortable working alongside your colleagues and under the direction of the Chef. There will be opportunities where collaboration with culinary leadership is key as your valuable insight is needed for our shared success. At Foundation, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers, both in the kitchen and throughout the hotel. 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".

Requirements

Passion for culinary arts, experience in a range of cuisines
Minimum of two (2) years' experience as an entry-level cook or higher
Demonstrated knowledge of food safety guidelines and requirements; ServSafe 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 at 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 25 lbs. 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

Responsibilities

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 the constant scientific study of your craft
Foster open lines of communication within the department by actively participating in daily line ups 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 skillset
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

Benefits

Up to $20/hour based upon your expertise
Paid time off for vacation, sick and to volunteer in your community
Strong sense of belonging through diversity, equity, and inclusion
Discounted F&B when you and your guests dine in
Greatly discounted room rates for you and your out of town guests
Medical benefit premiums (based on eligibility) begin at a bi-weekly cost of $71
Discounted pet insurance available through ASPCA to care for your best friend
401k participation available to grow your nest egg
Access to the Employee Assistance Program to help balance your life and well being

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