Head Cook - Line Cook

Clair Tappaan Lodge•Norden, CA

About The Position

A Line Cook is a crucial part of the kitchen team responsible for preparing and assembling dishes to meet the restaurant's standards. This role requires precision, attention to detail, and the ability to work in a fast-paced environment. Aperture Hotels is an established hotel management company with a management portfolio of well-known brands including Hilton Garden Inn, Homewood Suites, Hotel Indigo, Courtyard by Marriott, Hampton Inn and Suites, Fairfield Inn and Suites, Holiday Inn Express, Home2, as well as an Independent. We offer a dynamic work environment with avenues for professional and personal growth. Aperture strives to create a positive work environment where team members feel like they are part of family, receive a high level of respect, and are recognized for their merits and accomplishments. We are seeking an individual who embodies the core values that are integral to our success: Be Transparent & Accountable Be Actively Curious Embrace Growth Create Value for Stakeholders Commit and Care Employment and job discrimination is prohibited by several federal and state laws including, but not limited to, Title V11, EPA, ADEA, and ADA. All qualified applicants will receive consideration for employment without regard to race, creed, color, sex, sexual orientation, religion, national origin, age, physical handicap, height, weight, marital status, veteran status, political belief, or any other characteristic protected by law. Aperture Hotels thrives in a diverse environment and seeks to celebrate differences and their positive impact on growth. For more information, employees and/or candidates are encouraged to visit www.eeoc.gov .

Requirements

Previous minimum one year experience as a line cook or in a similar role is required
Knowledge of various cooking methods, ingredients, equipment, and procedures.
Understanding of proper food handling, sanitation, and safety guidelines.
Ability to work collaboratively in a team environment.
Strong organizational and time-management skills.
Availability to work evenings, weekends, and holidays as needed.

Nice To Haves

High school diploma or equivalent; culinary school or relevant certification is a plus.

Responsibilities

Food Preparation: Follow recipes, portion controls, and presentation specifications as set by the kitchen. Prepare ingredients, such as vegetables, proteins, and sauces, ensuring freshness and quality. Execute various cooking methods, including grilling, sautéing, and frying.
Cooking and Assembly: Cook and plate dishes according to established standards, paying attention to presentation and portion control. Collaborate with other kitchen team members to ensure timely and coordinated food production.
Quality Control: Maintain a keen eye for detail, ensuring that each dish meets the restaurant's quality standards. Monitor and adjust seasoning, temperature, and cooking times as needed.
Cleanliness and Sanitation: Adhere to proper food handling, sanitation, and safety procedures. Keep workstations clean and organized, following cleaning schedules and health department regulations.
Communication: Communicate effectively with kitchen staff regarding menu items, specials, and customer feedback. Collaborate with chefs and other team members to coordinate tasks and maintain a smooth kitchen operation.
Inventory Management: Assist in monitoring and managing inventory levels, including notifying supervisors of low stock items. Rotate and store food products to ensure freshness and minimize waste.
Adaptability: Be flexible and able to handle multiple tasks simultaneously in a high-pressure environment. Adapt to changes in menu items, recipes, and customer requests.