PM LINE COOK THE ROLE The Rosewild PM Line Cook position reports to and works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), executing scratch-made dishes and recipes. It is critical that you are someone who has been honing your craft and demonstrates some advanced knowledge in culinary techniques. You are a task-oriented and list-driven individual who is comfortable working closely with the Sous Chef 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. 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”. The PM shift is generally 3 PM - 11 PM, weekends required. What You Will Do Demonstrate advanced culinary techniques and a strong understanding of kitchen operations. Operate and execute dishes on various stations, including grill, sauté, fry and pantry, ensuring consistency and quality. Have a willingness to learn and train on the hearth station. Ensure mise en place is set and maintained throughout service, efficiently restocking as needed. Maintain clean and organized stations, adhering to food safety and sanitation standards. Properly handle and butcher proteins, ensuring correct portioning and waste reduction. Assist with daily prep tasks, including knife work, sauce production, and station-specific duties. Adapt to service needs, transitioning between stations as necessary to support the team. Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards, and guest preferences. 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. Who You Are Your past experiences have led you to understand that there is an art science to the how and what of a culinary professional is responsible for. You’ve given your knife a name and your skills with it are honed. You have some experience in the culinary world but are hungry for more! You are committed to yourself and your team, eager to utilize your skills while continuing to learn alongside other talented individuals under the direction of our Culinary Leadership Team. You are comfortable with taking direction and constructive feedback. You know your way around a kitchen, understanding how each station and team member contributes to the over-all success of the operation. Who We Are Hotels done differently. It’s not just a slogan it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve. Soulful, sophisticated, and avant-garde, the Jasper Hotel serves as Fargo’s social hub for cultured locals and modern travelers looking to connect, discover and indulge, the intersection of luxury and community. Redefining hotel luxury in North Dakota, this new build has 6,000 square feet of flexible space, 125 rooms and features Rosewild Restaurant, a signature lobby lounge, and a café. As an Equal Opportunity Employer, Aparium Hospitality Services 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.