Courtyard by Marriott Bistro Cook

AHC Hospitality•Grand Rapids, MI

15h•Onsite

About The Position

The role of a line cook is to prepare culinary delights for our guests. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The line cook is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.

Requirements

Basic understanding of professional cooking and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures.
Previous prep or line cook experience.
Professional communication skills are required.
Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated and organized.
Commitment to quality service, and food and beverage knowledge.
Must be able to work nights, weekends and some holidays.
Must be able to speak, read and understand basic cooking directions.
A minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to work in a standing position for long periods of time (up to 9 hours).
Punctuality and regular and reliable attendance.
Honesty and Integrity

Responsibilities

Sets up station according to restaurant guidelines.
Prepares all food items as directed in a sanitary and timely manner.
Follows recipes, portion controls, and presentation specifications as set by the restaurant.
Restocks all items as needed throughout the shift.
Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills.
Has understanding and knowledge of how to properly use and maintain all equipment in the station.
Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.
Performs additional responsibilities as requested by the Food and Beverage Manager and Kitchen Supervisor at any time.
Must routinely push/lift up to 10 pounds on a regular basis.
Must occasionally lift and/or move 50+ pounds.
At the start of each shift Check that Daily Prep List is complete and sufficient prep product is available for dinner service.
Inform Kitchen / Dinner Supervisor immediately of prep shortages.
Use our Standard Recipe Card for preparing all products.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Stock and maintain sufficient levels of food products at line station to assure a smooth dinner service.
Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes 100% responsibility for quality and presentation of products served.
Communicate with service staff verbally and through use of the 86 board.
Use and understand POS ticket system.
Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Maintain a clean and sanitary work area including tables, shelves, walls, grills, turbos, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Washes dishes as necessary.
Attend employee meetings and brings suggestions for improvement.
Promptly reports equipment and food quality problems to Kitchen / Dinner Supervisor.
Follow proper plate portion, presentation and garnish set for all dishes.
Handle, store and rotates all products properly.
Understand and comply with Company Policies.
Close kitchen properly and follow the closing checklist for kitchen stations.
Assist others in closing the kitchen.
Perform other related duties as assigned by the Kitchen / Dinner Supervisor or manager-on-duty.