Cook III

1 year

LINE COOKS and PREP COOKS-PASQUE AND STELLAR JAY in Populus Hotel

AM/PM Shifts

Reports to: Executive Chef and Sous Chefs; position is non-exempt

THE ROLE

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 Populus, 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 normno 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.

Base Hourly Rate $18.81 ($22 - $35) plus tips - associates will participate in a whole house tip pool where tips are shared with hourly associates that contribute to the guest experience

WHAT YOU WILL DO

• Uphold and role model the companys 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
• Aparium Hotel Group does not discriminate based on disability, veteran status, or on any other basis protected under federal, state, or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.

WHAT YOU WILL NEED

• Passion for culinary arts, experience in a range of cuisines
• Minimum of one (1) year experience as an entry-level cook or higher (preferred)
• Demonstrated knowledge of food safety guidelines and requirements
• 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

WHO WE ARE

Hotels done differently. At Aparium, we believe in the power of People, Place and Character. We ensure our hotels are a place where individuals are valued and celebrated, elevating our associates pride in who they are, where they live and who we serve. Our hotel is a tribute to the neighborhoods and the people of the communities where we operate.

The hotel is managed by Aparium Hotel Group. Founded in 2011, Aparium is driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings and was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. Recognized by Travel + Leisure Worlds Best Awards as a leading hotel brand, Aparium is known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all associates. We do not discriminate and believe every individual should be proud of who they are, and where they come from and take pride in who we serve. Aparium is an E-Verify employer.

Compensation: Hourly ($18.81) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits

Passion for culinary arts

Attention to Detail

Experience in a Range of Cuisines

Teamwork

Knowledge of Food Safety Guidelines

Adaptability

Problem Solving

Interpersonal Communication Skills

Basic Math Skills

Time Management

Ability to work in a fast paced environment

Respect for Ingredients and Equipment

Ability to Lift and Carry Up to 25 Lbs.

Communication Skills

Ability to Lift and Carry Up to 100 Lbs. (With Assistance)

Flexibility

Ability to Stand or Walk for Prolonged Periods

Customer Service Orientation

Willingness to Learn

Physical Stamina

Ability to follow directions

Positive Attitude

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