Prep Cook

PREP COOK

Reports to the Executive Chef; position is non-exempt

Accepting applications through March 22nd, 2025 or until filled

WHO WE ARE

Pasque embraces the philosophy of 'Nature Based Cuisine' - exemplifying a harmonious relationship to nature by paying close attention to the seasons as well as mindfully sourcing the best products from local farms and ranches. The food aims to represent the possibilities of our interactions with the environment by cooking wild foods and respectfully grown produce and meats. The beverage program will be a nod to the classics with a focus on elegance, execution, and quality. Craft cocktails, curated wines by the bottle, and exciting Zero Proof offerings will be the beverage trademarks of Pasque. Pasque's service and hospitality will match the thoughtfulness and quality of the food and beverage programs. The service model is rooted in classic fine dining with less rigidity and more genuine warmth.

Stellar Jay continues this philosophy but brings the influence of live fire to the cuisine with an open fire hearth. The menu will focus on rustic, communal dishes that fuel the lively atmosphere. The beverage program at Stellar Jay invites guests to enjoy the festive and bright atmosphere of the rooftop restaurant with an emphasis on shaken cocktails, approachable wines by the glass, and playful Zero Proof offerings. Hospitality at Stellar Jay will be intentional, detailed, and knowledgeable while encouraging the rebellious and playful spirit of the setting.

THE ROLE

The Prep Cook reports to and works directly with the Executive Chef, Chef de Cuisines and Sous Chefs (Culinary leadership team), developing and executing scratch-made dishes and recipes. It is critical that the Prep Cook is someone who has been honing their craft and demonstrates knowledge in culinary techniques. There will be opportunities where collaboration with Culinary leadership is key as the valuable Prep 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 Prep 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 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

WHAT YOU WILL NEED

• Passion for learning and the culinary arts
• Knowledge of food safety guidelines and requirements; ServSafe standards
• Adaptable interpersonal communication skills to address fellow associates at all levels
• Conversational proficiency of the English language in reading, writing, and verbal communication
• 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 25 lbs. 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 required menu items
• Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

Base Hourly Rate $18.81 ($22 - $35) plus tips - will participate in a whole house tip pool where tips are shared with hourly associates that contribute to the guest experience.

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and 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.