Lead Cook

Lead Cook Position

The Lead 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 training Cook I, Cook II, and Cook III colleagues on all stations in every F&B. You will be an expert in every outlet and a valuable resource for all Cooks. 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 normno 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".

The Lead Cook will:

• 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
• Train and mentor cooks in all F&B outlets
• 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 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
• 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
• Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state, or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.
• Other Duties as assigned

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 (2) years' experience working in a free-standing or hotel restaurant kitchen
• Demonstrated knowledge of food safety guidelines and requirements; ServStaff 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 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 item.