Line Cook

Aparium Hotel Group; Birmingham (MI); On-site; USD 30,000 - 50,000; Full time

Job summary

An exciting opportunity awaits at a forward-thinking hotel group, where you can showcase your culinary skills as a Cook III. This role emphasizes collaboration with culinary leaders, allowing you to develop and execute delicious scratch-made dishes. With a focus on food safety and communication, you will thrive in a fast-paced kitchen environment. If you have a passion for cooking and a desire to grow in your culinary career, this position offers the perfect platform to elevate your craft and contribute to a dynamic team.

Qualifications

• Minimum of two years' experience as a cook in a restaurant kitchen.
• Conversational proficiency in English for communication.

Responsibilities

• Develop and execute scratch-made dishes under the Chef's direction.
• Collaborate with culinary leadership for shared success.

Skills

Culinary Techniques

Food Safety Guidelines

Interpersonal Communication

Basic Math Skills

Inventory Management

Education

SafeStaff Certificate

Job description

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 critical that you are someone who has been honing your craft and can demonstrate basic knowledge in culinary techniques. You are a task-oriented and list-driven individual who is comfortable working alongside your Cook I and Cook II 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.

what you will need

• 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
• Basic knowledge of food safety guidelines and requirements; SafeStaff Certificate of Completion or completed within 30 days of hire required
• 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