Line Cook

The Rosewild Line Cook position is a pivotal role within the culinary team at the Jasper Hotel, a distinguished establishment that redefines hotel luxury in North Dakota. Operated by Aparium Hospitality Services, the hotel combines a soulful, sophisticated, and avant-garde atmosphere to serve as Fargo's social hub for cultured locals and discerning travelers. The Jasper Hotel is more than just a luxury accommodation; it is a vibrant community space featuring 125 rooms, 6,000 square feet of flexible event space, and notable dining options including the Rosewild Restaurant, a signature lobby lounge, and a cafe. This blend of luxury and community is central to the hotel's identity, striving to celebrate the neighborhoods and people it serves while fostering a welcoming and inclusive environment for both guests and associates. Aparium Hospitality Services upholds its commitment as an Equal Opportunity Employer, promoting diversity, equity, and inclusion within its workforce. They encourage pride in individuality and cultural backgrounds, ensuring every team member feels a valued sense of belonging and respect.

The Line Cook role at Rosewild specifically reports to the Executive Chef and Sous Chefs, who form the culinary leadership team. This position requires advanced culinary skills and a deep understanding of kitchen operations to successfully execute scratch-made dishes and recipes. The ideal candidate is someone who is task-oriented, list-driven, and able to work collaboratively with the leadership team while maintaining high standards for food quality and consistency. This part-time position typically involves working afternoon to late evening shifts from 3:00 PM to 11:00 PM, including mandatory weekend availability.

In this role, the Line Cook will be responsible for operating various kitchen stations such as grill, sauté, fry, and pantry, with an emphasis on maintaining a clean and organized workspace and adhering strictly to food safety and sanitation guidelines. Handling and butchering proteins with precision to minimize waste and ensure proper portioning is also a critical component of the job. Furthermore, the Line Cook will engage in daily preparation tasks ranging from knife work to sauce production, and will have opportunities to learn and train on specialty stations like the hearth. The position demands flexibility as the cook must adapt to shifting service needs and support the team by transitioning between stations as required.

The Rosewild Line Cook is not only a culinary artisan but also an ambassador of the hotel's core values—People, Place, and Character. This means fostering collaboration, providing intuitive service, and embracing translocal hospitality. The team culture emphasizes humility, openness, and mutual respect, explicitly rejecting egotism and outdated hierarchical kitchen attitudes. Those who thrive in this environment understand the art and science of culinary craft, have memorable kitchen experience, and are eager to grow their skills under expert leadership. They demonstrate professionalism by welcoming constructive feedback and understanding the integral relationship between all kitchen stations and team members in delivering an exceptional dining experience. Overall, this role is ideal for culinary professionals passionate about their craft and committed to continuous learning within a forward-thinking and community-oriented hospitality setting.