Line Cook (Morning Availability)

Des Moines, IA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $15.25 - $19.25

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Job Description

Surety Hotel is a distinguished hospitality establishment nestled in the historic Hippee Building in downtown Des Moines. This beautifully restored 1913 Beaux-Arts landmark is a proud member of Marriott's Autograph Collection, blending the charm of independent character with the exceptional standards of world-class hospitality. With 137 guest rooms and suites, vibrant gathering spaces, and the renowned Mulberry Street Tavern on site, Surety Hotel offers a unique experience that honors the city's past while ushering in its future. The hotel's commitment to unmatched service, incredible design, and community connection make it a premier destination for travelers and a source of pride for the local community.

The Line Cook position at Surety Hotel is an exciting opportunity for culinary professionals passionate about their craft. Reporting directly to the Executive Chef, this non-exempt role involves preparing and executing scratch-made dishes aligned with the hotel's distinguished culinary standards. The successful candidate will demonstrate a refined foundation in culinary techniques, with experience and confidence in managing various kitchen stations such as grill, sauté, and salad. This role demands an individual who thrives in a collaborative and fast-paced environment, working harmoniously with the culinary leadership team and peers to deliver an exceptional dining experience. As part of Aparium Hospitality, the culinary culture values ongoing learning, transparency, and mutual respect, dismissing any old-school hierarchies in favor of a team-oriented approach. The Line Cook is expected to uphold the company's values of People, Place, and Character, ensuring all dishes meet high-quality presentation and taste standards while adapting fluidly to the dynamic needs of hotel operations. Active participation in daily briefings, feedback sessions, and adherence to operational safety and cleanliness protocols are vital to the role. This position is perfect for an individual who is committed to continuous professional growth in the culinary arts and desires to contribute meaningfully within a prestigious hospitality environment.

Job Requirements

Ability to work morning shifts, including weekends and holidays required
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

Job Qualifications

Minimum of two years experience as an entry-level cook or higher
Minimum of three years experience in either a free-standing or hotel restaurant kitchen
Knowledge of food safety guidelines and requirements
SafeStaff standards
Passion for learning and the culinary arts
Conversational proficiency of the English language in reading, writing, and verbal communication
Adaptable interpersonal communication skills to address fellow associates at all levels

Job Duties

Uphold and role 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