Cook

Hewing Hotel Memphis , TN 38103

Posted 1 week ago

Aparium Hotel Group is looking for am & pm Cooks that have a passion for cooking to join our team for the new Hu. Hotel, Hu. Diner, Hu. Caf & Hu. Roof in Memphis, TN.

We are a thriving team relentlessly committed to the pursuit of our philosophy of Translocal Hospitality. This philosophy is centered on the idea that a hotel is more than just a place to stay: that it is an extension of home, a part of the journey, an opportunity to grow, explore, and inhabit. We pride ourselves on our engagement with our communities, the buildings in which we take up roots, and, most importantly, the individuals who pass through our doors, no matter the length of their stay.

Located at the corner of Madison Avenue and South Main Street and tucked just off the banks of the Mississippi River, Hu. Hotel is equal parts resting spot and community hangout, here for good times and the common good. Influenced by the Beaux Arts era building in which it's housed, the 110 rooms at Hu. Hotel are beautifully designed, luxuriously appointed, and rounded out by a refined, retro-chic aesthetic. Inspired by Memphian native Hugh "Hu." Lawson White Brinkley, Hu. Hotel is an homage to comfort, ease, and charm with a distinct, carefree attitude and gorgeous contemporary style.

Founded in 2011, ApariumHotel Group is a Chicago-based, leading lifestyle hotel company owned andoperated by industry veterans accomplished inhoteldevelopment, management and marketing. Aparium Hotel Group's growth is guided by its "Translocal Hospitality" philosophy, which is the belief that great hotels are a destination sought out by travelers and a place thatthrives as a gathering hub for locals.Specializing in historic adaptive reuseprojects, eachof Aparium Hotel Group's properties are independent brands andcelebrate the specific neighborhoods and unique history of the distinctcities in whichthey reside. Aparium Hotel Group currently operates tenhotel properties across the United States with more than a dozennew projects in development.

Our working environment is fast-paced, supportive, and progressive; we consider each new day an opportunity to improve on the accomplishments of yesterday. Key characteristics in all associates are an inquisitive nature, ability to problem solve on the fly, and the desire for inspired work, regardless of the task. If this sounds like you, we encourage you to apply.

Job Requirements:

  • Prepares food items according to guest orders

  • Follows recipe cards, as well as production, portion and presentation standards

  • Completes mis en place and sets up station for banquets, breakfast, lunch, and dinner

  • Operates, maintains and properly cleans kitchen equipment

  • Controls food waste and adheres to loss and usage policies

  • Must be able to obtain any required food handling or sanitation certification required by local or state agencies

  • Completes station checklist before and after shift

Additional Requirements:

  • Good reading, writing and oral proficiency in the English language

  • High school education, cooking school or culinary institute education or equivalent experience

  • Minimum two years culinary or related work experience

Teamwork:

  • Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate

  • Partake in a positive work ethic and surrounding environment

Standards:

  • Able to work alone without direct supervision

  • Demonstrate high degree of drive and determination

  • Constantly recommend service and product improvement to better the operation

  • Attend all required meetings

  • Follow proper payroll and uniform procedures

  • Properly handle and report associate and guest accidents

  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards

  • Assist with responsibilities and duties in other departments and as assigned by management

  • Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel

Work Environment:

  • Standard restaurant setting

  • Standard kitchen setting

  • Standard Event setting

  • Standard Room Service setting

Physical Demand

Positions

  • Continuous standing and walking

  • Negotiating wet tile floor and steps

Forces

  • Trays weigh 50lbs. >

  • Carts: 250 lbs. (12-20 lbs. of push/pull force required)

  • Hot box: 200 lbs.

  • Banquet tables & chairs

  • Hot temperatures, water, steam, and smoke

  • Chemicals/Agents

Repetitions

  • Standing and walking is continuous for 4-5 hours at a time

  • Lifting and carrying 25 lb. tray, crate or box is occasional

  • Negotiating varied floor surfaces is continuous

  • Carrying over shoulder is occasional

  • Hand and elbow movements

  • Pushing Room Service cart continuous

  • Lifting and carry hot boxes continuous

  • Rolling and/or carry Banquet tables continuous

  • Carrying stackable banquet chairs by loading the cart continuous

  • Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.

  • Ability to physically handle knives, pots, mirrors, or other display items a s well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

  • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

  • There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

  • Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.

  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Sensory

  • Good sight and balance needed to check quality and portions of food

  • Good speech and hearing to interact with guests

Aparium Hotel Group does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The Hu. Hotel is a smoke-free, drug-free facility, and equal opportunity employer.


icon no score

See how you match
to the job

Find your dream job anywhere
with the LiveCareer app.
Mobile App Icon
Download the
LiveCareer app and find
your dream job anywhere
App Store Icon Google Play Icon
lc_ad

Boost your job search productivity with our
free Chrome Extension!

lc_apply_tool GET EXTENSION

Similar Jobs

Want to see jobs matched to your resume? Upload One Now! Remove
Cook

Porter-Leath

Posted 5 days ago

VIEW JOBS 3/14/2019 12:00:00 AM 2019-06-12T00:00 Cooks at Porter-Leath do more than just prepare home-style meals for our students, maintain their kitchens, and handle inventory. They are committed to providing children nutritious meals essential to finishing the school day strong. Our cooks: ● Are committed to providing nutritional meals for our children ● Show great attention to detail and organization ● Play a vital role in the development of our students ● Display great professionalism in everything they do Work Shift: Wednesday - Friday 1 pm- 6 pm Saturday and Sunday 8 am - 4 pm About Porter-Leath For more than 160 years, Porter-Leath has been dedicated to helping vulnerable children within the Memphis area. We continue to support children and their families through multiple programs, including foster care placement, parent education, a residential facility, and early childhood education programs. Porter-Leath is accredited by the Council of Accreditation, demonstrating our commitment to best practices standards across our agency. Additionally, our Early Head Start and Head Start programs boast NAEYC (National Association for the Education of Young Children) accreditation, which requires our programs to set and maintain high standards. Qualifications * High school diploma or GED * Culinary certification preferred * A minimum of two years of cooking experience * Ability to follow recipes and menus * Previous supervisory experience preferred * Knowledge of Health Department standards regarding food preparation, food storage, kitchen sanitation and cleanliness. * Weekends Required Essential Job Functions: 1. Performs according to the standards set forth by Head Start, NAEYC, CWLA, CACFP, USDA, Tennessee Day Care Licensing and Porter-Leath while performing duties within the kitchen and the center 2. Prepares and serves meals in quantities according to menu, special dietary needs, and number of persons to be served in accordance with USDA recommended daily dietary allowances. 3. Maintains and regularly updates inventory of all food supplies and equipment. 4. Completes food and kitchen supply ordering in a timely manner taking into account the program budget, timelines and needs. 5. Reports kitchen information to various supervising bodies. 6. Complies with all Health department and Porter-Leath requirements regarding food preparation, food storage and cleanliness. 7. Maintains cleanliness of kitchen area to include washing dishes, cleaning counters and equipment, sweeping and mopping, etc. 8. Maintains logs, receipts and documentation so that information is maintained and readily researchable. 9. Teaches proper cooking skills to families/students as necessary. 10. Keeps Site Manager informed of programmatic issues in a timely and concise manner. 11. Works cooperatively with other staff to create a positive, enriching and safe environment for children, families and staff. 12. Ensures communication with nutrition staff, health/disability/nutrition staff, and education staff in order to fulfill special diet needs. 13. Completes monthly reporting to the appropriate 14. Performs duties as a role model to clients and staff. 15. Contributes to team effort by performing other duties as assigned. Physical Demands While performing the duties of this job, the employee is required to remain stationary as well as move about the work environment. The employee must be able to manipulate and use materials as well as position objects weighing up to 50 pounds. The employee must be able to distinguish colors and see up- close. The employee will work in a non-smoking environment. Special Conditions * Maintain a valid driver's license with a good driving record with appropriate level of insurance. * Weekends required The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be constructed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. Rev. 1/2018 Porter-Leath Memphis TN

Cook

Hewing Hotel