Apparatus Room (AM) Line Cook (Up to $21.25/hr)

Hotel Haya; Detroit (MI); On-site; USD 17,000 - 24,000; Full time

Benefits offered by this job

Paid time off

Discounted F&B for staff and guests

Greatly discounted room rates

Medical benefit premiums from $71 bi‑w

Discounted pet insurance (ASPCA)

401k participation

Employee Assistance Program

Job summary

Aparium Hotel Group is hiring for an Apparatus Room (AM) Line Cook in Detroit, MI. This non-exempt role reports to the Executive Chef and Sous Chefs and involves crafting scratch-made dishes while collaborating with a strong culinary leadership team.

Requirements include ServSafe certification (within 30 days if not already), basic Excel/Word skills, and at least two years of kitchen experience. We offer a comprehensive benefits package and a path to grow within a boutique hospitality group.

Qualifications

• ServSafe Certificate of Completion required or to be completed within 30 days of hire.
• Basic Microsoft Excel and Word skills
• English language proficiency

Responsibilities

• Uphold company principles and provide intuitive service.
• Collaborate with culinary leadership as a team.
• Prepare dishes following provided recipes and standards.
• Maintain organized workstation and proper food handling.
• Demonstrate urgency and technique to deliver quality guest experiences.
• Engage in open communication and feedback with leadership.
• Monitor facilities and equipment, reporting issues to Chef/Sous Chefs/Engineering.
• Balance priorities to support a successful operation.

Job description

Our teams are the intuitive force behind Aparium’s distinct experiences. If you’re driven by a passion for genuine hospitality and the list below sounds like you, we invite you to explore opportunities to contribute to our collective.

Driven by excellence, always learning and growing.

Possessing a deep connection to the place you call home.

Recognizing that diverse talents and perspectives enrich our community.

You
belong
here.

Diversity

We embrace the unique perspectives and backgrounds of our team.

Equity

We are committed to impartial practices and fair opportunities for all to thrive.

Inclusion

We ensure everyone feels welcomed, respected, and empowered to contribute their authentic self.

At Aparium, we believe how we treat our people is just as important as how we treat our guests.

That’s why our benefits are designed to support your whole self—at work and in life—so you can grow, thrive, and feel inspired every day.

This overview highlights many of the benefits we offer, though specific offerings and eligibility may vary based on your employment status.

What We Offer

Hotels Done Differently
starts with people like you.

Join a team where your personality and passion are part of the experience.

Position:Apparatus Room (AM) Line Cook (Up to $21.25/hr)

Location: Detroit, MI

Job Id:986

# of Openings:2

COOK I, II and III

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

YOUR BENEFITS

• Up to $21.25/hour based upon your expertise
• Paid time off for vacation, sick and to volunteer in your community
• Strong sense of belonging through diversity, equity, and inclusion
• Discounted F&B when you and your guests dine in
• Greatly discounted room rates for you and your out of town guests
• Medical benefit premiums (based on eligibility) begin at a bi-weekly cost of $71
• Discounted pet insurance available through ASPCA to care for your best friend
• 401k participation available to grow your nest egg
• Access to the Employee Assistance Program to help balance your life and well being

WHO WE ARE

Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve.

The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor- City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business and artistic touch- point. Featuring an inviting ground- floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmer s and other edible sundry purveyors to deliver and authentic Detroit experience.

The hotel is managed by Aparium, which was founded in 2011, driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium 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. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing disparate forces together in bustling, smaller markets.

Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand 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.

WHO YOU ARE

Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. You delight in the smiles you share and the positive experiences that you create.You feel comfortable when things get busy, and you must make smart, in-the-moment decisions, as it is just natural for you to do so.Above all, it is your mission to spread joy to all you encounter when ensuring the kitchen is tight and spotlessly clean.You are energized through your own self-awareness to ensure we collectively collaborate to have a spotless kitchen.
THE ROLE

Whether you are in the development of becoming a Cook I, II, or III, 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 Foundation, 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”.

WHAT YOU WILL DO

• 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, 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 two (2) years’ experience as an entry-level cook or higher
• Demonstrated knowledge of food safety guidelines and requirements; ServSafe Certificate of Completion or completed within 30 days of hire required
• Introductory skills in Microsoft Excel and Word to create and adjust spreadsheets, cleaning lists, and prep guides
• 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

Aparium is an E-Verify employer.

A complete list of benefits, will be shared during the employment process.