Amway Grand Plaza Main Kitchen Cook - 2nd Shift

AHC Hospitality•Grand Rapids, MI

About The Position

The Cook assists Chefs with preparing raw food items, prepares food to order using approved standardized recipes, and plates food according to established presentation criteria. The role is responsible for ensuring that food is high quality and served promptly. This is a full-time, second-shift position requiring weekend availability and flexibility to work weekends and holidays. The Cook sets up and maintains the work area, checks and rotates food products, prepares and stores ingredients, and follows food-safety and sanitation standards. The role also involves safe use of kitchen equipment, portion control, minimizing waste, monitoring food temperatures and service timing, and completing closing duties to leave the kitchen clean and secure. The position requires a high school diploma or equivalent, recognized post-secondary culinary training or certification as a Cook, and one year of cooking experience in an upscale, high-volume hotel or freestanding restaurant, or equivalent. Physical duties include standing, walking, and running; being on one's feet for up to eight hours per day; and occasionally lifting or moving up to 50 pounds.

Requirements

High school diploma or equivalent.
Post-secondary culinary training or Cook certification from a recognized culinary training school.
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, including weekends and holidays.
Ability to stand, walk, and run; remain on one's feet for up to eight hours per day; use hands and fingers to handle or feel objects; frequently reach with hands and arms; and talk or hear, taste, or smell regularly.
Ability to occasionally sit, stoop, kneel, crouch, or crawl and 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 cold menu items.
Follow portion-control guidelines and minimize waste.
Plate cold and hot foods according to established presentation guidelines.
Monitor finished food awaiting server pickup, ensure prompt service, and notify a supervisor of service delays.
Prepare and serve quality products 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 according to manufacturers’ recommendations.
Apply general working knowledge of food and labor costs.
Immediately notify a supervisor of equipment malfunctions or safety hazards.
Notify the Steward in a timely manner when clean dishes, pots, or pans are needed.
Return soiled pots, pans, and cooking 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 to appropriate individuals.
Be polite, friendly, and helpful to guests, management, and fellow employees.
Execute emergency procedures in accordance with hotel standards and comply with safety regulations and procedures.
Attend appropriate hotel meetings and training sessions.
Maintain clean equipment and work areas and comply with hotel standards, policies, rules, uniform, and grooming standards.
Recycle whenever possible and stay current with hotel information and changes.
Perform other duties as assigned.