Amway Grand Plaza Main Kitchen Cook

AHC Hospitality•Grand Rapids, MI

1d•Onsite

About The Position

Amway Grand Plaza Main Kitchen is seeking a full-time Cook. This position involves preparing, seasoning, and cooking a variety of dishes in the banquet kitchen. While similar to line cooks in a restaurant, banquet cooks primarily serve pre-made food, though they may occasionally create food to order. This role requires stamina, creativity, and a pleasant demeanor as banquet cooks often work directly with the public. The cook will work under the Banquet Chef and Sous Chef, following recipes and presentation techniques according to institutional standards. Daily responsibilities include completing kitchen prep lists, setting up and breaking down banquet stations, maintaining sanitary service areas, and adhering to safe food handling techniques. The cook must also maintain a clean and presentable appearance and follow all safety protocols. This position is eligible for full benefits, 401K, paid vacation, and more.

Requirements

Previous Culinary experience
A solid display of safe handling knife skills.
Culinary graduate or 2 years of hotel/resort or full-service restaurant experience.

Nice To Haves

Garde Manger experience is a plus.
Serve Safe certification is preferred.

Responsibilities

Prepare, season, and cook dishes such as soups, meats, and vegetables in the banquet kitchen.
Utilize a repertoire of cooking methods, including poaching, braising, charbroiling, sauteing, and par-cooking.
Display certain foods with elegant presentations of meats and vegetables.
Read and understand Banquet Event Orders.
Recognize and follow quality standards for meats, vegetables, fruits, dairy products, and grains, including proper storage according to health standards.
Understand seasonings for a range of culturally diverse foods and common food allergens and their substitutes.
Attend departmental meetings.
Follow AHC handbook policies and standard operating procedures.
Actively work to assist guests and go above and beyond to provide guest service.
Ensure the quality and level of service expected by management and guests.
Use other AHC hotels and staff as resources.
Complete all daily responsibilities and cleaning tasks.
Follow orders with minimal supervision, including recipes and presentation techniques in adherence to institution standards.
Complete kitchen prep lists and follow protocol for setting up and breaking down banquet stations, including cleaning and food storage procedures after service.
Consistently practice safe food handling techniques and maintain a sanitary service area.
Keep uniform, apron, and personal appearance clean and presentable.
Adhere to all safety protocols, particularly in the handling and transportation of foods and knife work.
Follow hotel green policies.
Ensure trash/recyclables are taken out.
Follow AHC guest service standards.
Actively work with department staff, while following all departmental rules.
Complete any additional responsibilities as asked by management.