Amway Grand Plaza Main Kitchen Cook

AHC Hospitality•Grand Rapids, MI

17h•Onsite

About The Position

The Main Kitchen Cook assists chefs with preparing raw food items and prepares food to order according to approved standardized recipes. The Cook plates food according to established presentation criteria and ensures that dishes are high quality and served promptly. The position involves varying first- and second-shift hours and requires weekend availability; the schedule may also include holidays. The Cook organizes and maintains the work area, receives and rotates ingredients, stores food safely, follows portion-control and sanitation procedures, and uses kitchen equipment safely. The role also includes monitoring food temperatures and service timing, coordinating with stewards, completing closing duties, and following hotel safety, cleanliness, uniform, and service standards. The position is eligible for discounted downtown parking, free employee meals, hotel discounts worldwide, restaurant discounts, and other benefits.

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 experience cooking 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, including weekends and holidays.
Ability to stand, walk, and run regularly and remain on one's feet for up to eight hours per day.
Ability to handle or feel objects and frequently reach with hands and arms.
Ability to talk or hear, taste, or smell regularly; occasionally sit, stoop, kneel, crouch, or crawl; and occasionally lift or move up to 50 pounds.
Close, distance, and peripheral vision.

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.
Follow standardized recipes to prepare and assemble menu items.
Follow portion-control guidelines and minimize waste.
Plate hot and cold foods according to established presentation guidelines.
Monitor completed dishes awaiting pickup, ensure prompt service, and notify a supervisor of delays.
Prepare and serve quality food in a timely manner.
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 and 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 promptly when clean dishes, pots, or pans are needed.
Return soiled cookware and utensils to the pot-wash area and inform the Steward about hot items.
Clean and break down the work area and return unused ingredients to proper storage at the end of the shift.
Complete closing side work, turn off cooking equipment, and secure the kitchen at the end of the shift.
Promote teamwork and promptly communicate significant problems or unusual matters.
Be polite, friendly, and helpful to guests, management, and fellow employees.
Follow hotel emergency procedures, safety regulations, policies, rules, and standards.
Attend appropriate hotel meetings and training sessions.
Maintain clean equipment and work areas, recycle when possible, stay current with hotel information and changes, and comply with uniform and grooming standards.
Perform other duties as assigned.