Tag Archives: Culinary Arts

Cook – Days

COOK – Days
Cyrus Hotel, Topeka, KS

Founded in 2011, Aparium Hotel Group is a Chicago-based, leading lifestyle hotel company owned and operated by industry veterans accomplished in hotel development, management and marketing. Aparium Hotel Group’s growth is guided by its “Translocal Hospitality” philosophy, which is the belief that great hotels are a destination sought out by travelers and a place that thrives as a gathering hub for locals. Specializing in historic adaptive reuse projects, each of Aparium Hotel Group’s properties are independent brands and celebrate the specific neighborhoods and unique history of the distinct cities in which they reside. Aparium Hotel Group currently operates ten hotel properties across the United States with more than a dozen new projects in development.
Job Requirements:
• Prepares food items according to guest orders
• Follows recipe cards, as well as production, portion and presentation standards
• Completes mis en place and sets up station for banquets, breakfast, lunch, and dinner
• Operates, maintains and properly cleans kitchen equipment
• Controls food waste and adheres to loss and usage policies
• Must be able to obtain any required food handling or sanitation certification required by local or state agencies
• Completes station checklist before and after shift

Additional Requirements:
• Good reading, writing and oral proficiency in the English language
• High school education, cooking school or culinary institute education or equivalent experience
• Minimum two years culinary or related work experience

• Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate
• Partake in a positive work ethic and surrounding environment

• Able to work alone without direct supervision
• Demonstrate high degree of drive and determination
• Constantly recommend service and product improvement to better the operation
• Attend all required meetings
• Follow proper payroll and uniform procedures
• Properly handle and report associate and guest accidents
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
• Assist with responsibilities and duties in other departments and as assigned by management
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel

Work Environment:
• Standard restaurant setting
• Standard kitchen setting
• Standard Event setting
• Standard Room Service setting

Physical Demand
• Continuous standing and walking
• Negotiating wet tile floor and steps

• Trays weigh 50lbs. >
• Carts: 250 lbs. (12-20 lbs. of push/pull force required)
• Hot box: 200 lbs.
• Banquet tables & chairs
• Hot temperatures, water, steam, and smoke
• Chemicals/Agents

• Standing and walking is continuous for 4-5 hours at a time
• Lifting and carrying 25 lb. tray, crate or box is occasional
• Negotiating varied floor surfaces is continuous
• Carrying over shoulder is occasional
• Hand and elbow movements
• Pushing Room Service cart continuous
• Lifting and carry hot boxes continuous
• Rolling and/or carry Banquet tables continuous
• Carrying stackable banquet chairs by loading the cart continuous
• Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.
• Ability to physically handle knives, pots, mirrors, or other display items a s well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

• Good sight and balance needed to check quality and portions of food
• Good speech and hearing to interact with guests

Aparium Hotel Group does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The hotel is a smoke-free, drug-free facility, and equal opportunity employer. Apply at our website: www.cyrushotel.com.

Listing expires on Monday February 10th, 2020

Kitchen Assistant

Key Staffing is seeking a candidate to fill a full-time Kitchen Assistant position! The Kitchen Assistant will be working 7:30am-4:30pm helping to support the Kitchen Manager. Temp to hire opportunity for the right candidate! $12.01/hr!

Kitchen Assistant Job Responsibilities:
Responsible for helping support kitchen manager in planning, preparation and delivery of meals
Responsible for direct services that contribute to the nutrition outcomes for the early childhood programs
Will be helping to meal prep
Cleaning and Sanitization
Program Integration
Occasionally participate in events and special activities
Operating a company vehicle

Kitchen Assistant Qualifications:
High School Diploma or GED
Must be able to lift 50lbs
Valid DL
Preferred experience in licensed child care setting
Preferred experience working with families of diverse backgrounds

Listing expires on Thursday October 3rd, 2019

Line Cook

Key Staffing & Premier Employment Solutions are seeking a Line Cook for a Topeka restaurant! The Line Cook will be helping to cook and prepare menu items according to guest request. Hours will be anytime between 11am-11:30pm. Primary need is for 4pm-11:30pm shift! $10/hr.

Line Cook Job Responsibilities:
Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas.
Stocks and rotates products on cooking line.
Knowledge of cooking stations, menu items, and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
Communicate with MOD regarding product/services deficiencies, equipment, safety problems, etc.

Line Cook Job Qualifications:
Prior food service experience is a plus.
Ability to work in a fast-paced, high production environment.
Must be able to follow recipes.
Must have basic cooking skills.

Listing expires on Friday September 27th, 2019