Margaux Restaurant Line Cook - 2nd Shift at AHC Hospitality

Grand Rapids, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Aug, 26

Salary

0.0

Posted On

27 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Grilling, Braising, Charbroiling, Searing, Frying, Food Presentation, Knife Skills, Safe Food Handling, Kitchen Equipment Operation, Recipe Adherence, Inventory Management, Sanitation Standards, Meat and Fish Fabrication, Stock and Sauce Preparation, Guest Service, Organization

Industry

Hospitality

Description

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here. This is a full-time position with 2nd shift hours and weekend availability. This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more. SUMMARY 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 MAJOR FUNCTIONS * Restaurant cooks use a variety of cooking methods, including poaching, braising, charbroiling, searing and frying. * Cooks must also be well versed in displaying certain foods such as classical and contemporary presentations of meats and vegetables. * Must have a strong sense of organization and unwavering standards for quality and cleanliness. * Restaurant cooks 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. * An understanding of seasonings for a range of culturally diverse foods is helpful, as is knowledge of common food allergens, intolerances and their substitutes. * Attend departmental meetings and Daily Rehearsals. Brings suggestions for improvement. * Follow AHC handbook policies and standard operating procedures. * Actively working, always looking for ways to assists guests and going above and beyond to provide guest service. * Ensures the quality and level of service exceeds guest expectations and follows our 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 DAILY RESPONSIBILITIES * 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 our 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. QUALIFICATIONS * 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 * Some experience in stock, soup, sauce or dressing making, basic meat and fish fabrication is preferred * Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty. * To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. CERTIFICATES, LICENSES, REGISTRATIONS * Serve Safe certification or similar certificate is preferred

Responsibilities

Prepare and cook a variety of dishes using multiple methods while maintaining strict quality and cleanliness standards. Ensure all food is properly stored, labeled, and presented according to brand standards while collaborating with the kitchen team.