PM Line Cook I, II, III (Up to $20/hr)

Detroit, MI, US|Onsite

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Hourly
Rate:
Exact $20.00
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Benefits

Up to $20/hour based upon your expertise
Paid time off for vacation, sick and to volunteer in your community
Strong sense of belonging through diversity, equity, and inclusion
Discounted F&B when you and your guests dine in
Greatly discounted room rates for you and your out of town guests
Medical benefit premiums (based on eligibility) begin at a bi-weekly cost of $71
Discounted pet insurance available through ASPCA to care for your best friend
401k participation available to grow your nest egg
Access to the Employee Assistance Program to help balance your life and well being

Job Description

The Detroit Foundation Hotel, managed by Aparium, is seeking Cook I, II, and III positions. The hotel, located in the historic Detroit Fire Department Headquarters, offers a unique hospitality experience rooted in the city's cultural and artistic essence.

Job Requirements

  • Passion for culinary arts, experience in a range of cuisines
  • minimum of two (2) years' experience as an entry-level cook or higher
  • demonstrated knowledge of food safety guidelines and requirements
  • ServSafe Certificate of Completion or completed within 30 days of hire required
  • 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

Job Location

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