Apparatus Room (PM) Line Cook (Up to $20/hr)

About the role

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.

Responsibilities

• 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
• Participate in feedback sessions with culinary leadership to further develop your skillset
• 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

Requirements

• 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

Benefits

• Up to $20/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