Portico Line Cook - AM

Lodgco Hospitality•Grand Rapids, MI

9d•$18 - $20•Onsite

About The Position

Canopy by Hilton, a beautiful boutique hotel situated in downtown Grand Rapids, is seeking a skilled Line Cook to support Food & Beverage operations at Portico, the hotel's vibrant breakfast and lunch restaurant! If you are enthusiastic about culinary arts and dedicated to delivering excellent cuisine and hospitality, we are excited to receive your application! The Line Cook is 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

Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills.
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.
Strong leadership skills to rally and motivate kitchen staff.
Outstanding organizational and time management skills.
Must be detail-oriented in presentation of final food products.
Ability to multitask, prioritize and delegate daily workload.
Must be energetic and able to work in a fast-paced environment.
Must be able to show initiative, including anticipating guest or operational needs.
Must be able to work varying schedules that include mornings, weekends, holidays and extended hours as business dictates.
Able to wear proper uniform in accordance with Lodgco Hospitality policies and procedures.
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

1-2 years of restaurant or culinary experience preferred.

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.