Amway Grand Plaza Main Kitchen Cook

AHC Hospitality•Grand Rapids, MI

9d•Onsite

About The Position

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown -- and start your unstoppable career here. This is a varying shift (1st & 2nd), full-time position requiring weekend availability. This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more. SUMMARY: Assists Chefs with preparation of raw food items prior to cooking. Prepares food items to order, according to approved standardized recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is served to the guest in a timely manner.

Requirements

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 flexible schedule to include weekends and holidays
High School Diploma, or its equivalent
Post Secondary culinary training/certification as "Cook" from a recognized culinary training school + one year experience cooking in an upscale, high-volume hotel or freestanding restaurant or equivalent
Regularly required to stand, walk, and run.
Must be able to be on one's feet up to 8 hours per day.
Required to use hands and fingers to handle or feel objects.
Required to frequently reach with hands and arms.
Regularly required to talk or hear, taste, or smell.
Occasionally required to sit and stoop, kneel, crouch, or crawl.
Must occasionally lift and/or move up to 50 pounds.
Specific vision abilities required by this job include close vision, distance vision, and peripheral vision

Responsibilities

Sets up and organizes work area with all necessary supplies and equipment
Receives, inspects, rotates all food products to ensure that only fresh, high-quality ingredients are used
Prepares and stores raw food products prior to cooking and service
Follows standardized recipes in the preparation and assembly of cold menu items
Adheres to established portion control guidelines, minimizes waste
Plates cold/hot foods according to established plating/presentation guidelines
Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service
Ensures that a quality product is prepared and served in a timely manner
Follows all Governmental Food Sanitation Standards at all times
Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufacture’s recommendations
General working knowledge of food cost and labor cost
Notifies Supervisor of and equipment malfunction or safety hazard immediately
Provides Steward with timely notification of need for clean dishes, pots, pans etc.
Returns soiled pot, pans and cooking utensils to pot wash area, informs Steward of any HOT items
Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift
Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift
Other duties as assigned
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
Is polite, friendly, and helpful to guests, management and fellow employees
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards