Cook

Position: Cook 2
COOK 2
Reports to Sous Chef; position is non-exempt

THE ROLE
As a Cook 2, this position collaborates closely with the Executive Chef, Sous Chefs, and Cook 1 in developing and executing scratch-made dishes and recipes. It is critical you are someone who continually hones your craft and demonstrates moderate knowledge of culinary techniques, skill, discipline, and ingredient knowledge. You are task-oriented, list-driven, and a focused individual who is comfortable working alongside your colleagues under the direction of the Chef.

Our culinary team members are expected to respect themselves, guests, and each other, always. Collaboration, humility, and open-mindedness are essential, with no room for personal egos.

WHAT'S IN IT FOR YOU

• $27.50 hourly rate plus tips
• Paid Vacation, Seattle Paid Sick and Safe Time and Holidays
• Medical, Dental, Vision, and Pet Insurance
• 401(k) Retirement Plan with employer match
• Paid time off to volunteer for the causes you care about in your community
• Strong sense of belonging through diversity, equity, and inclusion

WHAT YOU WILL DO

• Uphold and model the company's principles of People, Place and Character, driving collaboration, intuition and translocal hospitality
• Collaborate with culinary leadership, demonstrating a united front as a team
• Work in an organized fashion with the utmost respect for your ingredients, equipment, and workspace
• Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards, and guest preferences
• Possess a basic understanding of culinary skills, striving to learn more through the constant scientific study of your craft
• Actively participate in daily line ups and all staff meetings, maintaining a transparent dialogue among the team to voice ideas and concerns
• 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

WHAT YOU WILL NEED

• Passion for the People, Place and Culture of our community, love culinary arts
• Skills Needed: grande manger, fry, blanch, basic sauce and dressings making, knowledge of knife cuts, understanding culinary terminology, and follow a recipe, knife sharpening skills, etc.
• Minimum of 4 years' experience as a seasoned line cook or higher in a range of cuisines
• Demonstrates knowledge of food safety guidelines, set up and break down of assigned stations, FIFO, labeling & dating, adhere to proper uniform standards
• Ability to obtain and maintain WA Food Handler Permit within 14 days of hire
• Basic knowledge and skills in Microsoft Excel, and Word to create and adjust spreadsheets, cleaning lists, and prep guides
• Proficiency in English language: reading, writing, and verbal communication
• Ability to calculate basic math principles (addition/subtraction) to measure proper menu ingredients and perform inventory
• Adaptable interpersonal communication skills to address employees at all levels
• Ability to work in a fast-paced environment for extended periods of time to meet high volume business
• Ability to lift, balance and carry 50 lbs. by self and up to 100 lbs. with assistance to transport dry goods inventory, equipment, etc.
• Ability to stand or walk for prolonged periods to cook/prep menu items.

WHO WE ARE
Hotels done differently. At Aparium, we believe in the power of People, Place and Character. We ensure our hotels are a place where individuals are valued and celebrated, elevating our associates' pride in who they are, where they live and who we serve. Our hotel is a tribute to the neighborhoods and the people of the communities where we operate.

Salt Harvest will feature rustic and refined hearth inspired cuisine from the Pacific Northwest. At the heart of Salt Harvest lies a deep commitment to ingredients and seasonality. Simplicity and Craftsmanship are the core of the kitchen's ethos. The approach is minimalist: less is more, allowing the ingredients to speak for themselves. The focus is on precision, balance, and a deep respect for the raw materials.

Above all, Passion is the Key Ingredient. Learn more about Salt Harvest HERE.

As an equal opportunity employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, a 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.

Pay Range: $27.50 per hour