Apparatus Room (PM) Line Cook (Up to $20/hr)

Apparatus Room Line Cook (PM) responsibilities include developing and executing scratch-made dishes under the guidance of the Executive Chef and Sous Chefs, maintaining a clean, organized kitchen, and collaborating with culinary leadership to deliver an exceptional guest experience. You will uphold the kitchen’s standards, follow assigned recipes and presentation guidelines, manage ingredients and workspace efficiently, participate in daily lineups and staff meetings, provide feedback to leadership to improve skills, monitor equipment and facility conditions, and adapt to a fast-paced, high-volume environment while supporting a diverse, inclusive team. The role requires basic culinary knowledge, two years of kitchen experience at entry level or higher, ServSafe food safety knowledge or certification within 30 days, basic Excel/Word skills for prep guides and cleaning lists, strong communication, and the ability to lift and move supplies as needed. The position is based in Detroit, MI, and reports to the Culinary Leadership Team within Aparium Hospitality Services.