Line Cook

Lodgco Hospitality•Grand Rapids, MI

3h•$18 - $22•Onsite

About The Position

At Lodgco, we believe that hospitality success is driven by unwavering dedication, a vibrant workplace culture, and impactful narratives. We believe in investing in our team’s development to deliver a superior customer experience and achieve success together. For three decades, Lodgco Hospitality has set the standard for hospitality success. We are committed to revenue growth and maximizing the value of the assets we manage while fostering a supportive environment for our employees. Join us in elevating hotel operations and maximizing profitability. Join Our Team Today! Canopy by Hilton, a beautiful boutique hotel situated in downtown Grand Rapids, is seeking a skilled Line Cook to support Food & Beverage operations at the hotel's restaurant and event outlets! If you are enthusiastic about culinary arts and dedicated to delivering excellent cuisine and hospitality, we are excited to receive your application!

Requirements

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
Must be able to speak, read, write and communicate in English to adequately perform the duties of the job.
General knowledge of Food and Beverage service standards.
Must be detail-oriented in presentation of final food products.
Must be energetic and able to work in a fast-paced environment.
Must be able to show initiative, including anticipating guest or operational needs.
Able to wear proper uniform in accordance with Lodgco Hospitality policies and procedures.

Nice To Haves

1-2 years of restaurant or culinary experience preferred.
Valid driver’s license and safe driving record may be required.

Responsibilities

Assist Executive Chef and Culinary team 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.
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.
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 supervisor any issues.
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.