AM/PM Line Cook - Daxton Hotel

AM/PM LINE COOK POSITION PROFILE

Reports To: Hotel Executive Chef, position is non-exempt

About Us

Daxton Hotel epitomizes the fusion of modern art, hospitality, and technology, offering a distinctive experience that resonates with today's discerning travelers. Situated in the cultural center of downtown Birmingham, our hotel reflects the vibrant energy of the city while providing a sanctuary of relaxation and rejuvenation. From sleek design elements to cutting-edge amenities and modern digital experiences, we strive to exceed expectations and inspire memorable moments for every guest.

Introduction

Join the dynamic team at Daxton Hotel, an independently owned boutique hotel featuring over 400 pieces of cutting-edge art from around the globe. All 151 guest rooms and suites contain a custom-made unique piece. Thoughtfully curated by Saatchi Art, the pieces from artists, including Karin Vermeer and Louise “Ouizi” Jones, represent multiple mediums like sculpture, collage, photography drawing, and painting.

Daxton is a contemporary destination that redefines hospitality for the modern traveler. We are seeking dedicated individuals who are passionate about delivering innovative experiences and embodying the spirit of hospitality in a modern context. As a member of our team, you will have the opportunity to engage with guests from around the world and contribute to an atmosphere of creativity, connectivity, and comfort.

THE ROLE

The Line Cook reports to and works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), developing and executing scratch-made dishes and recipes. It is critical that you are someone who has been honing your craft and demonstrates basic knowledge in culinary techniques. You are a task-oriented and list-driven individual who is comfortable working alongside your Cook I and Cook II colleagues and under the direction of the Chef. There will be opportunities where collaboration with culinary leadership is key as your valuable insight is needed for our shared success.

At DAXTON, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers, both in the kitchen and throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”.

WHAT YOU WILL DO

• 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 scientific study of your craft
• Foster open lines of communication within the department by actively participating in daily line ups and quarterly culinary all staff meetings, maintaining a transparent dialogue amongst 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 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
• Woodward Brown Ventures LLC., DAXTON hotel does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.

WHAT YOU WILL NEED

• Minimum of two (2) year’s experience as an entry-level cook or higher, with a minimum of three (3) years’ experience in either a free-standing or hotel restaurant kitchen
• Passion for learning and for culinary arts
• Basic knowledge of food safety guidelines and requirements; ServSafe Certificate of Completion or completed within 30 days of hire required
• 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
• 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

WHAT’S IN IT FOR YOU

• Paid time off

• 401K with company match up to 3% after 90 days of hire

• Free shift-meal prepared by our in-house culinary experts

• Medical, Dental, Vision, insurance effective on the 1st of the month after your hire date

As an Equal Opportunity Employer, Woodward Brown Ventures LLC., DAXTON hotel celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.