Line Cook

Aparium Hotel Group; Birmingham (MI); On-site; USD 32,000 - 45,000; Full time

Job summary

Aparium Hotel Group is seeking an experienced Line Cook to join their team in Birmingham, MI. The role involves collaborating with the Executive Chef and Sous Chefs in preparing high-quality, scratch-made dishes. Ideal candidates will have prior kitchen experience, effective communication skills, and the ability to thrive in a fast-paced environment.

Qualifications

• Minimum 2 years as an entry-level cook or higher; 3 years in a restaurant kitchen.
• Proficiency in English required.
• Capacity to lift and carry up to 100 lbs. with assistance.

Responsibilities

• Reports to the Executive Chef and Sous Chefs; works on developing and executing dishes.
• Collaboration with culinary leadership is essential.
• Maintains food safety standards.

Skills

Food Safety Knowledge

Interpersonal Communication

Basic Math Skills

Ability to Work in Fast-Paced Environment

Stamina

Education

SafeStaff Certificate of Completion

Job description

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The Role

The Cook III (line cook) reports to and works directly with the Executive Chef and Sous Chefs, developing and executing scratch-made dishes and recipes. It's essential that you have been honing your craft and can demonstrate basic knowledge of culinary techniques. You should be task-oriented and detail-driven, comfortable working alongside Cook I and II colleagues, and under the direction of the Chef. Collaboration with culinary leadership is also key for our shared success.

What You Will Need

• Minimum of two (2) years' experience as an entry-level cook or higher, with at least three (3) years in a restaurant kitchen (free-standing or hotel).
• Basic knowledge of food safety guidelines; SafeStaff Certificate of Completion or completion within 30 days of hire required.
• Effective interpersonal communication skills to interact with team members at all levels.
• Proficiency in reading, writing, and speaking English.
• Ability to perform basic math for ingredient measurement and inventory management.
• Capacity to work in a fast-paced environment for extended periods.
• Ability to lift and carry up to 25 lbs. regularly, and up to 100 lbs. with assistance.
• Stamina to stand or walk for long periods while preparing menu items.
• Ability to work in warm environments using ovens, stoves, or fryers.

Additional Details

• Seniority Level: Mid-Senior level
• Employment Type: Full-time
• Job Function: Management and Manufacturing
• Industry: Hospitality

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