Line Cook (Morning Availability)

Surety Hotel•Des Moines, IA

1d•Onsite

About The Position

The Line Cook reports to and works directly with the Executive Chef and Sous Chefs (Culinary leadership team), developing and executing scratch-made dishes and recipes. It is critical that the Line Cook is someone who has been honing their craft and demonstrates knowledge in culinary techniques. The Line Cook is a task-oriented, list-driven individual who is comfortable working alongside their line cook colleagues and under the direction of the chef. There will be opportunities where collaboration with Culinary leadership is key as the valuable Line Cook insight is needed for our shared success. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. The Line Cook will actively develop trusting and transparent relationships with their peers, both in the kitchen and throughout the hotel. They will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility, and open minds are the norm—no egos are allowed. The ability to work with controlled measures and respect for your leadership team and peers is imperative. We have no tolerance for the “old school way”.

Requirements

Passion for learning and the culinary arts
Ability to work morning shifts, including weekends and holidays required
Minimum of two (2) years experience as an entry-level cook or higher, with a minimum of three (3) years experience in either a free-standing or hotel restaurant kitchen
Knowledge of food safety guidelines and requirements; SafeStaff standards
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
Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

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, in order to provide an amazing guest experience through the food you create
Possess a basic understanding of culinary skills, striving to learn more through constant study of your craft
Foster open lines of communication within the department by actively participating in daily lineups and 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 Chef, 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