HOTEL
WESTLAND
COOK 3
Reports to Sous Chef; position is non-exempt
WHAT'S IN IT FOR YOU
- $26.50 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
WHO WE ARE
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. Every dish reflects the rhythm of the seasons, with an emphasis on local and fresh produce. 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.
THE ROLE
As a Cook 3, this position collaborates closely with the Executive Chef, Sous Chefs, and Cook 1 (Culinary Leadership Team) 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. Opportunities to collaborate with culinary leadership are keystone moments, your insight is intrinsically valuable to the team's shared success.
Our culinary team members are expected to respect themselves, guests, and each other, always. You will actively develop trusting and transparent relationships with your peers, both in the kitchen and throughout the hotel property. Opportunities will arise to work with a phenomenal group of professional individuals. Collaboration, humility, and open-mindedness are essential, with no room for personal egos. Working with controlled measures and respect in tandem with the leadership team and peers is imperative. We look forward to welcoming you to join our team.
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 trans local hospitality.
- Collaborate with culinary leadership, demonstrating a united front as a team, committed to providing bespoke guest experiences.
- 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.
- 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 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 culinary arts, experience in a range of cuisines
- Skills Needed: wash, organize, and clean (lettuce, vegetables, fruits, etc.) fry, blanch, basic dressings making knowledge, knowledge of knife cuts, understanding culinary terminology, and fallow prep list, knife sharpening skills, etc.
- Minimum of 6 months - 1 years' experience as a cook.
- Demonstrates knowledge of food safety guidelines, knife skills, set up and break down of assigned stations, FIFO, labeling & dating, adhere to proper uniform standards
- Washington food handler's worker card; ServSafe Certificate of Completion or completed within 30 days of hire required.
- Basic knowledge and skills cleaning lists, and prep guides.
- Adaptable interpersonal communication skills to address fellow associates at all levels.
- Proficiency in English language: reading, writing, and verbal communication
- Ability to calculate basic math principles to meet proper menu ingredients and perform inventory, ability to articulate basic math (addition/subtraction)
- The ability to work in a challenging environment for extended periods of time to meet high volume business demand.
- Ability to lift, balance and carry up to 50lbs. 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/prep menu items.
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.
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Aparium Hotel Group
paid time off, 401(k), retirement plan
Feb 20, 2025 