JW Marriott Banquet Cook

AHC Hospitality•Grand Rapids, MI

9h•Onsite

About The Position

AHC Hospitality represents a diverse array of hotels, restaurants, and resorts, providing exceptional guest experiences. This full-time Banquet Cook position at JW Marriott Grand Rapids involves assisting the Banquet Kitchen with daily prep of hot and cold food, as well as preparing, setting up, and serving meals for the employee cafeteria and 3rd shift staff meal. The role requires stamina, creativity, and a pleasant demeanor, as banquet cooks often work directly with the public. While similar to line cooks, banquet cooks primarily serve pre-made food but will also create food to order. The position operates under the Executive Chef, Banquet Chef, Sous Chefs, and Kitchen Supervisors, requiring minimal supervision in following recipes and presentation techniques according to JW Marriott brand and hotel standards.

Requirements

Previous Culinary experience of at least one year in a similar volume restaurant or banquet kitchen with proven successful results.
Must be able to read and follow a recipe unsupervised
Be willing to follow directions and ask questions for clarification if needed
A solid display of safe handling knife skills and basic kitchen equipment handling skills including ovens, fryers, mixers, slicers, range-tops, blenders, processors, char broilers, and other basic kitchen cooking implements
Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Nice To Haves

An understanding of seasonings for a range of culturally diverse foods is helpful, as is knowledge of common food allergens and their substitutes.
Some experience in stock, soup, sauce or dressing making, basic meat and fish fabrication is preferred
Serve Safe certification or similar certificate is preferred
High school diploma or equivalent preferred
Related experience is preferred.

Responsibilities

Assists the Banquet Kitchens in daily prep including both hot and cold preparations.
Preparation, setup and service of our employee cafeteria during 1st and 2nd shift meals and our pre plated cold 3rd shift associate meal.
Must also be well versed in displaying foods such as presentations of meats and vegetables.
Recognize and follow quality standards concerning meats, vegetables, fruits, dairy products and grains, including proper storage of these items according to health standards.
Must be able to read and understand Banquet Event Orders.
Must have a strong sense of organization and unwavering standards for quality and cleanliness.
Attend departmental meetings and Daily Rehearsals. Brings suggestions for improvement.
Follow AHC handbook policies and standard operating procedures.
Actively working, always looking for ways to assists guests external and internal and going beyond to provide guest service.
Ensures the quality and level of service exceeds guest expectations and follows our company standards and policies.
Complete all daily responsibilities/cleaning task list. Completes all department checklists
Accepts or rejects ingredients based on quality or quantity
Minimizes waste of product
Banquet cooks work under the Executive Chef, Banquet Chef, Sous Chefs and Kitchen Supervisors and must follow orders with minimal supervision, including recipes and presentation techniques in adherence to JW Marriott brand and hotel standards.
Other duties include completing kitchen prep lists and following protocol for setting up and breaking down banquet stations, including cleaning and food storage procedures after service
Make sure foods are properly labeled and dated, all checklists and logs completed, and all banquet foods are properly stored in their respective area and delivered to the appropriate meeting room on time
All cooks must consistently practice safe food handling techniques and maintain a sanitary service area, including cutting board stations, service areas, coolers, storage rooms, counter tops, and tables in their work area. Kitchen equipment properly utilized, cleaned, sanitized, and reassembled/stored as necessary
Banquet cooks often work in the public eye and must keep their uniform, apron and personal appearance clean and presentable. Adherence to all safety protocols is required, particularly in the handling and transportation of foods from the kitchen to the dining or banquet facility as well as knife work at carving stations and a la minute cooking at action stations
Assumes 100% responsibility for quality and presentation/garnishes of products served
Follow our hotel green policies and ensures trash/recyclables are taken out
All cooks must possess exceptional attendance with full compliance to AHC attendance standards and guidelines.
Communicates product needs or shortages, as well as any necessary equipment repairs promptly to Chefs or Supervisors
Follow JW Service Notes, Service Harmonies and Core Values. Helps maintain all JW Marriott brand standards and QA standards
Actively work with department staff, while following all departmental rules and maintaining a pleasant, team focused attitude
Any other additional responsibilities that may be asked by the General Manager, Assistant General Manager, Manager on Duty or Chefs and Supervisors