Margaux Line Cook - 2nd Shift

AHC Hospitality•Grand Rapids, MI

About The Position

AHC Hospitality is hiring a full-time Line Cook for Margaux. The role is on the second shift and requires weekend availability, including Saturdays and Sundays. Line cooks may be assigned responsibility for preparing a complete dish or for specific kitchen tasks such as grilling or ingredient preparation. They work under the Executive Chef, Sous Chefs, and Kitchen Supervisors, following recipes, preparation instructions, presentation techniques, and JW Marriott and hotel standards. The position includes cooking and food presentation, ingredient quality checks and storage, kitchen setup and breakdown, sanitation, guest service, and teamwork.

Requirements

At least one year of previous culinary experience in a similar-volume restaurant or banquet kitchen, with proven successful results.
Ability to read and follow a recipe without supervision.
Ability to follow directions and ask questions for clarification when needed.
Safe knife-handling skills and basic kitchen-equipment handling skills.
Ability to maintain a calm, professional demeanor during periods of crisis or uncertainty.
Exceptional attendance and compliance with AHC attendance standards and guidelines.
Availability to work second shift and weekends, including Saturdays and Sundays.

Nice To Haves

Serve Safe certification or a similar certificate.
Experience making stock, soup, sauces, or dressings.
Basic meat and fish fabrication experience.
Knowledge of seasonings for culturally diverse foods and common food allergens, intolerances, and substitutes.

Responsibilities

Prepare food using methods including poaching, braising, charbroiling, searing, and frying, and present meats and vegetables according to classical and contemporary standards.
Follow recipes, kitchen instructions, and presentation techniques with minimal supervision.
Complete kitchen preparation lists and set up and break down cooking stations, including cleaning and food storage after service.
Check ingredients for quality and quantity, accept or reject them as appropriate, and minimize product waste.
Store foods properly, including labeling and dating items, completing checklists and logs, and following health and food-safety standards.
Use safe food-handling practices and maintain sanitary work areas, including cutting boards, service areas, coolers, storage rooms, counters, and tables.
Properly use, clean, sanitize, reassemble, and store kitchen equipment.
Take responsibility for the quality, presentation, and garnishing of products served.
Maintain a clean and presentable uniform, apron, and personal appearance, and follow safety protocols when handling and transporting food and cooking at action stations.
Complete daily responsibilities, cleaning tasks, department checklists, and logs.
Attend departmental meetings and Daily Rehearsals and bring forward suggestions for improvement.
Provide attentive guest service, help exceed guest expectations, and follow company standards and policies.
Follow AHC handbook policies, standard operating procedures, JW Service Notes, Service Harmonies, Core Values, brand standards, and quality-assurance standards.
Follow hotel green policies and take out trash and recyclables.
Communicate product needs, shortages, and equipment repairs promptly to Chefs or Supervisors.
Work cooperatively with department staff, maintain a pleasant and team-focused attitude, and meet AHC attendance standards.
Perform other duties as requested by the General Manager, Assistant General Manager, Manager on Duty, Chefs, or Supervisors.