Line Cook/Banquet Cook at Aparium Hotel Group

Tampa, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Coaching, Mentoring, Self-motivated, Task-oriented, List-driven, Collaboration, Food Safety Guidelines, Cuisine Knowledge, Microsoft Excel, Microsoft Word, Interpersonal Communication, Basic Math, Time Management, Attention To Detail, Physical Stamina

Industry

Hospitality

Description

Cook I, II and III Reports to: Executive Chef/Sous Chefs, position is non-exempt WHAT YOU WILL GET Work with an amazing team who is passionate about hospitality, celebrating diversity and embracing individuality! * Paid time off including vacation, sick and a floating holiday to use when you choose * Paid time off to volunteer in your community * Free parking in Ybor!!! * Free shift-meal prepared by our in-house culinary experts * Up to 50% off food when you dine at the restaurant as a guest * Greatly discounted room rates for your out-of-town guests * Medical benefit premiums begin at a bi-weekly cost of $66 Interested? Please read on... WHO WE ARE Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve. Located in the heart of historic Ybor, a trolley ride away from downtown Tampa, Hotel Haya is a hub of activity. Blending Cuban, Italian, and Spanish influences, the property features 178 guest rooms, over 7000 square feet of banquet space, a world-class restaurant, airy café, and lush courtyard with a pool. Hotel Haya is managed by Aparium Hotel Group which was founded in 2011. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what of a culinary professional. You forego the old school ways of shouting and screaming and use modern practices to coach and mentor others. You are a self-motivated and driven individual who is committed to living the Chef’s life. You obsess over your cookbook collection and sometimes uncomfortable in conversations that don’t include conversations about breaking down primals, Rockwell scale measurements, and the metallurgy of knife brands. You are a ready-made, natural leader who can mentor the next generation of cooks while supporting the culinary leaders. THE ROLE Our cook positions report 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 knowledge in culinary techniques. You are a task-oriented and list-driven individual who is comfortable taking direction from the Culinary Leadership Team. 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 norm—no 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”. 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 * Act as a key partner with culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience, no request is too small or too big * Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards, and guest preferences (even if it’s not in the recipe spec) * 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 an advanced understanding of culinary skills and strive to learn more through constant scientific study of your craft * May sometimes assist culinary leadership with coaching your peers on menu execution, respectfully course-correcting any missed opportunities while fostering an environment of continuous growth for yourself and others * 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 amongst 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 * 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. WHAT YOU WILL NEED * Passion for the people, place and character of our community * Flexible availability, including days, nights and weekends * Demonstrated knowledge of food safety guidelines and requirements; SafeStaff Certificate of Completion or completed within 30 days of hire required * Proven knowledge in a variety of cuisines, pastry/bakery skills are a plus * Basic skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Proficiency of the English language in reading, writing, and verbal communication * Ability to have Food Safety certification from a reputable organization * Ability to read and speak English to follow recipes, special orders, proper chemical use and communicate with co-workers * 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 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and 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.

Responsibilities

Cooks develop and execute scratch-made dishes and recipes by working directly with the Executive Chef and Sous Chefs, adhering strictly to recipes, presentation standards, and guest preferences. They must maintain organized workspaces, demonstrate professional urgency, and actively participate in communication and feedback sessions to foster continuous growth.