Apparatus Room (PM) Line Cook (Up to $21.25/hr)

The Role

Whether you are in the development of becoming a Cook I, II, or III, this position 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 of culinary techniques. You are a task-oriented and list-driven individual who is comfortable working alongside your colleagues and under the direction of the Chef.

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 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
• 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

Qualifications

• 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

About the Role

The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor-City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business, and artistic touch-point. Featuring an inviting ground-floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmers, and other edible sundry purveyors to deliver and authentic Detroit experience.