Margaux Restaurant Line Cook - 2nd Shift

AHC Hospitality•Grand Rapids, MI

1d•Onsite

About The Position

Line cooks are assigned particular tasks in the kitchen like grilling or cutting ingredients required for the preparation of dishes. They can be assigned any task in the kitchen and they are expected to follow implicit orders. A line cook may either be assigned to cook a full dish or carry out a particular function required in the preparation. Restaurant cooks work under the Executive Chef, Sous Chefs and Kitchen Supervisors and must follow orders with minimal supervision, including recipes and presentation techniques in adherence to JW Marriott brand and hotel standards. Other duties include completing kitchen prep lists and following protocol for setting up and breaking down cooking stations, including cleaning and food storage procedures after service. Make sure foods are properly labeled and dated, all checklists and logs completed, and all restaurant foods are properly stored in their respective area. All cooks must consistently practice safe food handling techniques and maintain a sanitary service area, including cutting board stations, service areas, coolers, storage rooms, counter tops, and tables in their work area. Kitchen equipment properly utilized, cleaned, sanitized, and reassembled/stored as necessary. Restaurant cooks often work in the public eye and must keep their uniform, apron and personal appearance clean and presentable. Adherence to all safety protocols is required, particularly in the handling and transportation of foods from the kitchen to the dining facility as well as a la minute cooking at action stations. Assumes 100% responsibility for quality and presentation/garnishes of products served. Follow hotel green policies and ensures trash/recyclables are taken out. All cooks must possess exceptional attendance with full compliance to AHC attendance standards and guidelines. Communicates product needs or shortages, as well as any necessary equipment repairs promptly to Chefs or Supervisors. Follow JW Service Notes, Service Harmonies and Core Values. Helps maintain all JW Marriott brand standards and QA standards. Actively work with department staff, while following all departmental rules and maintaining a pleasant, team focused attitude. Any other additional responsibilities that may be asked by the General Manager, Assistant General Manager, Manager on Duty or Chefs and Supervisors. This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations.

Requirements

Previous Culinary experience of at least one year in a similar volume restaurant or banquet kitchen with proven successful results.
Must be able to read and follow a recipe unsupervised.
Be willing to follow directions and ask questions for clarification if needed.
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.
Must have a strong sense of organization and unwavering standards for quality and cleanliness.

Nice To Haves

Some experience in stock, soup, sauce or dressing making, basic meat and fish fabrication is preferred.
An understanding of seasonings for a range of culturally diverse foods is helpful, as is knowledge of common food allergens, intolerances and their substitutes.
Serve Safe certification or similar certificate is preferred.

Responsibilities

Use a variety of cooking methods, including poaching, braising, charbroiling, searing and frying.
Display certain foods such as classical and contemporary presentations of meats and vegetables.
Recognize and follow quality standards in regard to meats, vegetables, fruits, dairy products and grains, including proper storage of these items according to health standards.
Attend departmental meetings and Daily Rehearsals.
Follow AHC handbook policies and standard operating procedures.
Actively working, always looking for ways to assist guests and going above and beyond to provide guest service.
Ensures the quality and level of service exceeds guest expectations and follows company standards and policies.
Complete all daily responsibilities/cleaning task list.
Completes all department checklists.
Accepts or rejects ingredients based on quality or quantity.
Minimizes waste of product.
Complete kitchen prep lists.
Follow protocol for setting up and breaking down cooking stations, including cleaning and food storage procedures after service.
Make sure foods are properly labeled and dated, all checklists and logs completed, and all restaurant foods are properly stored in their respective area.
Consistently practice safe food handling techniques and maintain a sanitary service area, including cutting board stations, service areas, coolers, storage rooms, counter tops, and tables in their work area.
Ensure kitchen equipment is properly utilized, cleaned, sanitized, and reassembled/stored as necessary.
Keep uniform, apron and personal appearance clean and presentable.
Adherence to all safety protocols is required, particularly in the handling and transportation of foods from the kitchen to the dining facility as well as a la minute cooking at action stations.
Assumes 100% responsibility for quality and presentation/garnishes of products served.
Follow hotel green policies and ensures trash/recyclables are taken out.
Possess exceptional attendance with full compliance to AHC attendance standards and guidelines.
Communicates product needs or shortages, as well as any necessary equipment repairs promptly to Chefs or Supervisors.
Follow JW Service Notes, Service Harmonies and Core Values.
Helps maintain all JW Marriott brand standards and QA standards.
Actively work with department staff, while following all departmental rules and maintaining a pleasant, team focused attitude.