Prep Cook

Aparium Hotel Group•Fargo, ND

39d

About The Position

Our Prep Cook will report to and work directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), developing and executing scratch-made dishes and recipes. You are a task-oriented and list-driven individual who is comfortable working alongside your Cook 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 Aparium, 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”. Weekends are required for this position.

Responsibilities

Washes, peels, cuts, and portions vegetables, fruits, and other ingredients according to recipes and station needs.
Measures, mixes, and preps sauces, dressings, marinades, and basic components for menu items.
Prepares mise en place for all stations to ensure smooth service execution.
Follows exact recipes and presentation guidelines to maintain menu consistency and flavor standards.
Assists line cooks during service when necessary, replenishing mise en place or executing simple dishes.
Ensures all ingredients meet the restaurant’s freshness, quality, and visual standards.
Tastes and adjusts seasonings as directed to ensure flavor consistency.
Reports any spoilage, quality concerns, or inventory shortages promptly to the Chef.
Maintains a clean, organized, and sanitized work area in compliance with health and safety regulations.
Properly labels, dates, and stores all food products to ensure FIFO (first in, first out) rotation.
Breaks down and cleans prep areas, tools, and equipment at the end of each shift.
Assists with daily inventory checks and communicates low stock levels to supervisors.
Receives and stores deliveries, verifying quality and quantity of ingredients.
Safely operates kitchen equipment such as mixers, slicers, food processors, and immersion blenders.
Reports any equipment malfunctions or safety concerns immediately.