Part-Time AM Cook

Aparium Hotel Group; Portland (OR); On-site; USD 30,000 - 40,000; Part time

Job summary

Join a vibrant team at a distinguished hotel in Portland as a Part-Time AM Cook. This role is perfect for culinary enthusiasts who thrive in a collaborative environment and take pride in their craft. You will prepare scratch-made dishes, uphold food safety standards, and work closely with a dedicated culinary team. This position offers the opportunity to grow your skills in a supportive atmosphere that values creativity and teamwork. If you are passionate about culinary arts and enjoy creating memorable dining experiences, this is the perfect opportunity for you!

Qualifications

• Minimum of two years' experience as a mid-level cook or higher.
• Demonstrated knowledge of food safety guidelines and requirements.

Responsibilities

• Prepare and present food according to recipes and standards.
• Collaborate with culinary leadership for guest experience.
• Maintain cleanliness and organization in the kitchen.

Skills

Culinary Arts

Food Safety Guidelines

Interpersonal Communication

Basic Math Principles

Education

ServeStaff Certificate

Tools

Microsoft Excel

Microsoft Word

Job description

Position: Part-Time AM Cook

Location: Portland, OR

Job Id: 222

# of Openings: 0

Position Profile:Part-Time AM Cook Position is Non-Exempt Join an incredible team to work in a respectful and progressive environment that values your unique skills. Hotels Done Differently. It's not just a slogan or catchphrase, it is who we are in everything we do. WHO WE ARE The Heathman is Portland's magnet for artistic minds. Since 1927, the Heathman's unique atmosphere of cultured comfort has served as a muse for artists, creators, collaborators, thinkers, dreamers and doers. With its prime placement in Portland's cultural district, the Heathman is distinguished by reputation as a discerning retreat for the global citizen, and a haven for creative inspiration. Heathman Hotel is managed by Aparium Hotels. Aparium was founded in 2011 to bring lifestyle service and accommodations to underserved yet distinct and important cities while maintaining and celebrating the unadulterated character of each. Each hotel in our portfolio is an individual, representing the People, Place, and Character of its community. Driven by the belief that the poetics of their surroundings should fuel all hospitality experiences, Aparium was born with an intense focus on unearthing the unforgettable 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. We are a sophisticated hotel brand known for our ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, growing 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, your mission is 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 The Cook I, II, or III role will report to and work directly with the 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 in culinary techniques. You are a task-oriented and list-driven individual who is comfortable working alongside your fellow Cook I, II, or III 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". 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 constant scientific study of your craft Foster open lines of communication within the department by actively participating in daily lineups 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 skill set 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. WHAT YOU WILL NEED Passion for culinary arts, experience in a range of cuisines Minimum of two (2) years' experience as a mid-level cook or higher, with at least of four (4) years' experience working in a free-standing or hotel restaurant kitchen Experience covering multiple hot/cold stations at one period (tournant) Demonstrated knowledge of food safety guidelines and requirements; ServeStaff 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 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 50lbs. 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 As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.

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