Cook - $19 per HOUR

Populus, managed by Aparium Hotel Group, exemplifies a unique hospitality experience rooted in authentic local culture and meaningful guest interactions. Aparium Hotel Group, founded in 2011, is a boutique hotel brand that merges the efficiency and professionalism of large hospitality enterprises with the distinct charm and personalized service of boutique hotels. It proudly operates in emerging markets, emphasizing rich storytelling through its properties and creating spaces that celebrate both the community and the visitor. Aparium is distinguished by its commitment to diversity, equity, and inclusion, fostering an environment where associates are valued, celebrated, and encouraged to bring their whole selves to work. The Aparium Hotel Group’s philosophy centers on People, Place, and Character, ensuring every stay is enriched with genuine engagement and elevated hospitality. The Populus hotel embraces its identity as a modern social club within its community, blending charm, sophistication, and a bit of rebellious spirit. It strives to challenge traditional hospitality norms by fostering community connections and meaningful cultural experiences. As a member of this innovative establishment's culinary team, the Line Cook position involves supporting the Executive Chef and Sous Chefs to create exceptional scratch-made dishes that reflect both the culinary leadership's vision and the brand's commitment to high-quality, thoughtful cuisine. The Line Cook role at Populus is an opportunity to develop culinary skills within a dynamic, team-oriented kitchen environment. Collaborating closely with the Culinary Leadership Team, the Line Cook plays an active role in maintaining the highest standards of food preparation, adhering to recipes, presentation standards, and guest preferences. This position is suited for individuals with foundational culinary knowledge who are ambitious to grow professionally, embracing scientific rigor and continuous learning in their craft. The Line Cook contributes to a respectful and ego-free kitchen culture, focusing on collaboration, mutual respect, and open communication. This collaborative spirit ensures that every guest receives an extraordinary dining experience, manifested through impeccable food quality and service. Applicants are expected to be detail-oriented, with strong organizational skills and a professional approach to their work. The ability to work well under pressure, maintain clean and efficient workspaces, and uphold food safety standards is critical. The position is non-exempt, offering an hourly wage starting at $18.81, with total compensation ranging from $22 to $35 per hour including tips through a shared tip pool system. This approach underscores the commitment to recognizing the contribution of all team members who enhance the guest experience. In addition to the technical skills and culinary competency, Populus fosters an environment that values interpersonal communication, a willingness to participate in continuous feedback, and active involvement in team meetings to ensure operational alignment and improvement. The hotel maintains a smoke-free and drug-free workplace, emphasizing health, safety, and well-being for all associates. Overall, the Line Cook role offers an engaging, supportive, and growth-oriented opportunity for culinary professionals looking to contribute their talents to a forward-thinking hospitality brand.

• Passion for culinary arts, experience in a range of cuisines
• Minimum of one (1) year experience as an entry-level cook or higher (preferred)
• Demonstrated knowledge of food safety guidelines and requirements
• Introductory skills in Microsoft Excel and Word to create and adjust spreadsheets, cleaning lists, and prep guides
• 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