WHO WE ARE

Surety Hotel 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.

THE ROLE

The Line 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 the Line Cook is someone who has been honing their craft and demonstrates knowledge in culinary techniques. The Line Cook is a task-oriented, list-driven individual who is comfortable working alongside their line cook colleagues and under the direction of the chef. There will be opportunities where collaboration with Culinary leadership is key as the valuable Line Cook 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. The Line Cook will actively develop trusting and transparent relationships with their peers, both in the kitchen and throughout the hotel. They will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility, and open minds are the norm—no egos are allowed. The ability to work with controlled measures and respect for your leadership team and peers is imperative. We have no tolerance 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
• 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, in order to provide an amazing guest experience through the food you create
• Possess a basic understanding of culinary skills, striving to learn more through constant study of your craft
• Foster open lines of communication within the department by actively participating in daily lineups and 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 Chef, 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