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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $14.75 - $20.00
Work Schedule
Standard Hours
Benefits
Paid vacation
Sick Time
Holidays
Medical insurance
Dental Insurance
Vision Insurance
Pet insurance
Paid Time Off
Volunteering time off
Diversity, equity, and inclusion
401k participation
employee discount
Job Description
The Heathman Hotel, managed by Aparium Hotels, is a distinguished hospitality establishment located in Portland's cultural district, recognized for its unique ambiance that blends artistic inspiration with cultured comfort. Since its inception in 1927, the Heathman has been a beacon for creative minds including artists, thinkers, and innovators, serving as a cultural retreat that embodies both historical charm and contemporary sophistication. Aparium Hotels, founded in 2011, focuses on lifestyle service and accommodations in key cities that celebrate the distinct character of their communities. Aparium combines the operational expertise of large hospitality groups with the personalized charm of boutique hotels, crafting... Show More
Job Requirements
- Passion for culinary arts
- Minimum of two years experience as a mid-level cook or higher
- At least four years experience working in a free-standing or hotel restaurant kitchen
- Experience covering multiple hot/cold stations at one period
- Demonstrated knowledge of food safety guidelines and requirements
- ServeStaff Certificate of Completion or completed within 30 days of hire
- Introductory skills in Microsoft Excel and Word
- Adaptable interpersonal communication skills
- Conversational proficiency of the English language
- Ability to calculate basic math principles
- Ability to work in a fast-paced environment
- Ability to lift, balance and carry up to 50lbs
- Ability to lift, balance, and carry (with assistance) up to 100 lbs
- Ability to stand or walk for prolonged periods
Job Qualifications
- Passion for culinary arts, experience in a range of cuisines
- Minimum of two (2) years experience as a mid-level cook or higher, with at least of four (4) years experience working in a free-standing or hotel restaurant kitchen
- Experience covering multiple hot/cold stations at one period (tournant)
- 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 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
Job Duties
- Uphold and role model the companys 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, to provide an amazing guest experience through the food you create
- Possess a basic understanding of culinary skills, striving to learn more through constant scientific study of your craft
- Foster open lines of communication within the department by actively participating in daily lineups and quarterly 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 skill set
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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