Chef- Embassy Suites Downtown GR

Suburban Inns•Grand Rapids, MI

About The Position

Embassy Suites is a fast-paced, high-energy workplace, with endless opportunities for skill development and advancement. Come join the best team in the Food and Beverage and the Hospitality Industries! Chef: Shifts: flexible schedule - FULL-TIME position Must have weekend availability Competitive Pay Position can be used as a paid internship Position Summary: Responsible for all food production used in Banquet functions, Breakfast, White Water Lounge, and White Water Café. This position oversees all hotel food & beverage activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Responsible for maintaining the highest professional food quality and sanitation standards according to Suburban Inns, Hotel Brand, and local Health Department standards

Requirements

Minimum Knowledge: Requires ability to interpret/extract information and/or perform arithmetic functions. May require typing, basic computer knowledge, record keeping, or word processing. Strong interpersonal and communication skills
Formal Education and Job-Related Experience: This position requires a minimum formal education of a Culinary Degree or equivalent related experience, as well as two years of supervisory experience.
License, Training, and/or Certification Required: Serv Safe Certification, CPR Training, HAZCOM training, Bloodborne Pathogen training, Lock-out/Tag-out training (may be completed upon hire). Valid driver’s license and an excellent driving record.
Work Schedule: Work regularly requires or varies between day, evening, night, holiday, and/or weekend assignments. Schedule varies according to business demands and needs
Required Travel: Position does require occasional travel to other Suburban Inns properties, client locations, or other locations.
Uniform: Professional attire according to Suburban Inns guidelines
Appearance: Hair must be kept well-groomed. All facial piercings and tattoos that are not covered by a work uniform must be approved by management. Any tattoo that is deemed offensive to co-workers, guests, vendors or others in the workplace based on racial, sexual, religious, ethnic, or other characteristics or attributes of a sensitive or legally protected nature are not permitted and must remain covered or concealed at all times. This policy will be administered by the position’s supervisor, without regard to race, religion, age, sex, national origin, disability, height, weight, genetics, familial status, veteran status, and other protected characteristics. The Vice President of Hotel Operations has the authority to veto any decision made by the position’s supervisor

Responsibilities

Greet all guests in a friendly, positive manner. Ask questions of guests and make personal connections to make them feel they are welcome and valued
Anticipate and meet the needs and expectations of our guests, then go one more step
Directly supervise staff, manage food production for all outlets, ensuring proper preparation and presentation, using approved standard recipes—being hands-on as needed. Randomly inspect final presentation of plated food before going to guest, and any buffet presentations
Train, supervise, coach, evaluate, and maintain service levels of all culinary staff according to Suburban Inns guidelines
Product ordering and approving the requisition of products and other necessary supplies
Lead, Manage, and hold team members accountable to the standards of employment and job performance set by the core values of Suburban Inns and Hilton
Discipline team members as needed, according to Suburban Inns policies
Plan, approve, and post the weekly schedule to labor budget; stepping in to work positions as needed to help manage the short-range staffing needs of the department
Maintain the security of kitchen and its equipment and establish controls to minimize food and supply waste and theft
Menu planning related production activities for all hotel and food & beverage outlets, while ensuring the high standards for all are maintained throughout the kitchen at all times
Develop policies and procedures to enhance processes
Consult with Banquet Sales Managers regarding menu revisions and updates
Ensure all group tastings are executed with event and sales team
Participate in weekly BEO and Department Meetings to assist in proper planning and execution of events
Assist with monitoring repair/maintenance, appearance, upkeep, and cleanliness of all food and beverage equipment and facilities. Work with Maintenance and Food & Beverage Manager to ensure operations are not affected by equipment issues.
Maintain records of special events, house counts, food covers, and daily business volumes
Follow all Suburban Inns Processes
Exhibit regular and recurrent attendance records
Undertake special projects requested by the Food & Beverage Manager
Other duties as requested by management

Benefits

Hotel and restaurant discounts
Earned Paid Time Off for ALL Team Members
Insurance (health, vision, dental, life) for full time Team Members
Flexible schedules
Holiday Pay
8 hours of paid volunteer time per year
Advancement and professional growth opportunities
100% paid maternity/paternity or adoption leave for those who qualify for FMLA
Employee Assistance Program (EAP) through Pine Rest (3 free counseling visits, online library, and access to legal, financial and elder care consultations)

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