JW Marriott Margaux Line Cook - 1st Shift

AHC Hospitality•Grand Rapids, MI

2d•Onsite

About The Position

AHC Hospitality represents a diverse array of hotels, restaurants, and resorts, providing exceptional guest experiences. This is a full-time position working 1st shift hours, with weekend availability required. Line cooks are assigned specific tasks in the kitchen, such as grilling or cutting ingredients, and are expected to follow implicit orders. They may cook a full dish or perform a specific preparation function.

Requirements

Must be able to read and follow a recipe unsupervised.
Be willing to follow directions and ask questions for clarification if needed.
Possess a solid display of safe handling knife skills and basic kitchen equipment handling skills including ovens, fryers, mixers, slicers, range-tops, blenders, processors, char broilers, and other basic kitchen cooking implements.
Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty.

Nice To Haves

Serve Safe certification or similar certificate is preferred.
Previous Culinary experience of at least one year in a similar volume restaurant or banquet kitchen with proven successful results.
Some experience in stock, soup, sauce or dressing making, basic meat and fish fabrication is preferred.

Responsibilities

Use a variety of cooking methods, including poaching, braising, charbroiling, searing, and frying.
Display foods using classical and contemporary presentations of meats and vegetables.
Maintain strong organization and unwavering standards for quality and cleanliness.
Recognize and follow quality standards for meats, vegetables, fruits, dairy products, and grains, including proper storage according to health standards.
Understand seasonings for culturally diverse foods and common food allergens, intolerances, and their substitutes.
Attend departmental meetings and Daily Rehearsals, bringing suggestions for improvement.
Follow AHC handbook policies and standard operating procedures.
Actively assist guests and go above and beyond to provide guest service.
Ensure quality and level of service exceed guest expectations and follow company standards and policies.
Complete all daily responsibilities/cleaning task lists and department checklists.
Accept or reject ingredients based on quality or quantity.
Minimize waste of product.
Follow recipes and presentation techniques in adherence to JW Marriott brand and hotel standards with minimal supervision.
Complete kitchen prep lists and follow protocol for setting up and breaking down cooking stations, including cleaning and food storage procedures after service.
Ensure foods are properly labeled and dated, all checklists and logs completed, and all restaurant foods are properly stored in their respective areas.
Consistently practice safe food handling techniques and maintain a sanitary service area, including cutting board stations, service areas, coolers, storage rooms, countertops, and tables.
Properly utilize, clean, sanitize, and reassemble/store kitchen equipment as necessary.
Maintain a clean and presentable uniform, apron, and personal appearance.
Adhere to all safety protocols, particularly in handling and transporting foods and a la minute cooking at action stations.
Assume 100% responsibility for quality and presentation/garnishes of products served.
Follow hotel green policies and ensure trash/recyclables are taken out.
Possess exceptional attendance with full compliance to AHC attendance standards and guidelines.
Communicate product needs or shortages, as well as necessary equipment repairs promptly to Chefs or Supervisors.
Follow JW Service Notes, Service Harmonies, and Core Values.
Help maintain all JW Marriott brand standards and QA standards.
Work actively with department staff, following all departmental rules and maintaining a pleasant, team-focused attitude.
Perform any other additional responsibilities asked by management or supervisors.