Amway Grand Plaza Main Kitchen Cook - 1st Shift

AHC Hospitality•Grand Rapids, MI

About The Position

The Cook assists Chefs with preparing raw food items, prepares food to order according to approved standardized recipes, and plates food according to established presentation criteria. The Cook is responsible for ensuring food is high quality and served promptly. This is a full-time, first-shift position requiring weekend availability, with the ability to work weekends and holidays.

Requirements

High school diploma or equivalent.
Post-secondary culinary training or certification as a Cook from a recognized culinary training school, plus one year of cooking experience in an upscale, high-volume hotel or freestanding restaurant, or equivalent.
Thorough knowledge and understanding of food-service sanitation standards.
Thorough knowledge and understanding of standard kitchen equipment and its use.
Ability to read, write, and speak English.
Ability to work a flexible schedule that includes weekends and holidays.

Responsibilities

Set up and organize the work area with necessary supplies and equipment.
Receive, inspect, and rotate food products to ensure fresh, high-quality ingredients are used.
Prepare and store raw food products before cooking and service.
Prepare and assemble cold menu items according to standardized recipes.
Follow portion-control guidelines and minimize waste.
Plate hot and cold foods according to established presentation guidelines.
Monitor completed food awaiting server pickup, ensure prompt service, and notify a supervisor of delays.
Follow governmental food sanitation standards; monitor refrigeration and holding temperatures, clean and sanitize work surfaces, and wash hands frequently.
Use knives, slicers, mixers, choppers, grinders, and other equipment safely according to manufacturer recommendations.
Apply general working knowledge of food and labor costs.
Immediately report equipment malfunctions and safety hazards to a supervisor.
Notify the Steward in a timely manner when clean dishes, pots, or pans are needed; return soiled cookware and utensils to the pot-wash area and identify hot items.
Clean and break down the work area, store unused ingredients properly, complete closing side work, turn off cooking equipment, and secure the kitchen at the end of the shift.
Promote teamwork; promptly communicate significant problems or unusual matters; and be polite, friendly, and helpful to guests, management, and coworkers.
Follow hotel emergency procedures, safety regulations, policies, rules, uniform standards, and grooming standards; attend required meetings and training.
Maintain clean, well-kept equipment and work areas; recycle when possible; and stay current with hotel information and changes.
Perform other duties as assigned.