Kitchen Supervisor / Cook

Lodgco Hospitality•Grand Rapids, MI

About The Position

Canopy by Hilton, a beautiful boutique hotel situated in downtown Grand Rapids, is seeking a culinary expert! We have two amazing restaurants under our wing - PORTICO, a trendy cafe-style eatery, and KNOOP, a rooftop craft cocktail lounge. In addition, we host a variety of meetings and events in our vibrant event space and offer banquet services. We’re looking for an experienced and motivated Kitchen Supervisor/Cook to join our culinary team and take on a key support role within our Food & Beverage operations. This position is ideal for someone who not only excels in preparing high‑quality dishes with consistency and care, but also enjoys stepping into a leadership role to help guide and support the kitchen team. The ideal candidate brings strong culinary skills, a passion for maintaining high standards, and the ability to assist with supervisory responsibilities that keep our kitchen running smoothly. If you thrive in a fast‑paced environment, take pride in delivering exceptional food and service, and are ready to contribute to a collaborative, guest‑focused team, we’d love to meet you! JOB SUMMARY: Responsible for assisting in the preparation, production and control of all food items in the establishment while maintaining profitable F&B operations and high-quality product and service levels.

Requirements

Must be able to speak, read, write, and communicate in English to adequately perform the duties of the job.
Strong leadership skills to rally and motivate kitchen staff.
Extensive knowledge of Food and Beverage service standards.
Must be detail-oriented in reviewing final food products and general management of the kitchen.
Ability to multitask, prioritize and delegate daily workload.
Must be able to work varying schedules that include evenings, weekends, holidays, and extended hours as business dictates.
Able to wear proper uniform in accordance with Lodgco Hospitality policies and procedures.
Perform other duties as requested by management
High School diploma/GED or equivalent education/experience required.
Food Handler/Safe Serv certification is required.
Applicable state certifications and brand training as required.
Satisfactory criminal background screening required
Valid driver’s license and safe driving record may be required

Nice To Haves

A degree in Culinary Management or Hospitality Management preferred.
2+ years of restaurant or culinary experience preferred.

Responsibilities

Assist the Executive Chef with the supervision and coordination of culinary activities and employees; train, develop, assess and empower staff to achieve the department's goals.
Prepare food of consistent quality following recipe cards, prep lists, production and portion standards per order from service staff.
Assist in the production of food and visually inspect all items sent from the kitchen to ensure quality and timeliness.
Practice proper sanitation at all times and follow all kitchen guidelines for date marking and storage procedures according to federal, state, local and company regulations.
Assist in the selection and development of recipes to ensure consistent quality.
Adhere to presentation techniques learned and quality standards for the kitchen.
Follow kitchen guidelines for food production and utilize supplies, food, and ingredients accordingly not to prepare more than estimated needs.
Ensure all products adhere to proper temperature control and storage measures.
Ensure knowledge of menu and all food products for all areas.
Ensure proper equipment operation/maintenance and communicate to Executive Chef any issues.
Monitor inventory and par levels and communicate any short falls or discrepancies effectively to supervisor.
Check par levels for shift using the prep and pull system to determine proper stocking needs.
Cook selected items per order or for select occasions as needed
Assist with special catering events and follow recipes, production models and presentation guidelines
Interact positively with guests, coworkers and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly under the direction of the Executive Chef.
Assist in the front of the house as needed.