Line Cook

Aparium Hotel Group•Fargo, ND

39d•Onsite

About The Position

The Rosewild Line Cook position reports to and works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), executing scratch-made dishes and recipes. It is critical that you are someone who has been honing your craft and demonstrates some advanced knowledge in culinary techniques. You are a task-oriented and list-driven individual who is comfortable working closely with the Sous Chef 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. 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

Advanced culinary techniques and a strong understanding of kitchen operations.
Experience in operating and executing dishes on various stations (grill, sauté, fry, pantry).
Willingness to learn and train on the hearth station.
Ability to ensure mise en place is set and maintained throughout service, efficiently restocking as needed.
Ability to maintain clean and organized stations, adhering to food safety and sanitation standards.
Proficiency in properly handling and butchering proteins, ensuring correct portioning and waste reduction.
Experience with daily prep tasks, including knife work, sauce production, and station-specific duties.
Ability to adapt to service needs, transitioning between stations as necessary to support the team.
Commitment to taking direction and constructive feedback.
Understanding of how each station and team member contributes to the overall success of the operation.

Nice To Haves

Honing your craft and demonstrating advanced knowledge in culinary techniques.
Task-oriented and list-driven individual.
Comfortable working closely with the Sous Chef and under the direction of the Chef.
Valuable insight for shared success through collaboration with culinary leadership.
Actively develop trusting and transparent relationships with peers.
Collaboration, humbleness, and open-minds are the norm.
Ability to work with controlled measure and respect for leadership team and peers.
Hungry for more experience in the culinary world.
Eager to utilize skills while continuing to learn alongside other talented individuals.

Responsibilities

Demonstrate advanced culinary techniques and a strong understanding of kitchen operations.
Operate and execute dishes on various stations, including grill, sauté, fry and pantry, ensuring consistency and quality.
Have a willingness to learn and train on the hearth station.
Ensure mise en place is set and maintained throughout service, efficiently restocking as needed.
Maintain clean and organized stations, adhering to food safety and sanitation standards.
Properly handle and butcher proteins, ensuring correct portioning and waste reduction.
Assist with daily prep tasks, including knife work, sauce production, and station-specific duties.
Adapt to service needs, transitioning between stations as necessary to support the team.
Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards, and guest preferences.
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.