PM Line Cook

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

Job summary

An established industry player in hospitality is seeking a passionate Line Cook to join their culinary team. This role offers a unique opportunity to work alongside talented chefs, focusing on creating exceptional dishes that delight guests. As a Line Cook, you will hone your culinary skills while collaborating with a supportive team that values open communication and respect. The environment fosters growth and learning, allowing you to embrace your passion for the culinary arts. If you are eager to develop your craft in a dynamic kitchen, this position is perfect for you, offering a chance to make a meaningful impact on guests' dining experiences.

Benefits

Health Insurance

Generous Paid Time Off

401K with Company Match

Free Parking

Free Meals

Associate Appreciation Initiatives

Qualifications

• 2+ years of experience as a cook in a restaurant or hotel kitchen.
• Basic knowledge of food safety guidelines and ability to learn.

Responsibilities

• Collaborate with culinary leadership to enhance guest experiences.
• Prepare food following recipes and presentation standards.

Skills

Culinary Skills

Food Safety Knowledge

Interpersonal Communication

Basic Math Skills

Education

ServSafe Certificate

Job description

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

THE ROLE

The Line Cook reports to and 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 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.

At DAXTON, 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

• 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, in order 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 line ups and quarterly culinary all staff meetings, maintaining a transparent dialogue amongst 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.

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.
• Passion for learning and for culinary arts.
• Basic knowledge of food safety guidelines and requirements; ServSafe 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.

Benefits Include:

Health insurance, generous paid time off, 401K with company match up to 2%, free parking, free meals, thoughtful associate appreciation initiatives.