MDRD Sous Chef at AHC Hospitality

Grand Rapids, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Oct, 26

Salary

0.0

Posted On

09 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Spanish Cuisine, Knife Skills, Plating, Artistic Presentation, Kitchen Supervision, Food Preparation, Butchering, Staff Management, Computer Literacy, Communication Skills, Time Management, Sanitation Standards

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 requiring 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: Provides day-to-day assistance and support to the Executive Chef and Kitchen Staff by assisting in the supervision of kitchen operations, food quality, food preparation and staff job performance. Functions as the lead cook on shifts designated by the Executive Chef. ESSENTIAL FUNCTIONS: - Prepares all food to MDRD standards both in the restaurant and private dining. - Performs restaurant food preparation (daily raw prep, cooked prep and/or butchering) and works the cooks’ line as scheduled by the Executive Chef - Ability to work swiftly and efficiently. Utilizes time well and stays productive throughout the entire shift - Supervises the kitchen operations, food preparation, quality and staff job performance in the absence of the Executive Chef - Follow CURIO by Hilton and AHC handbook policies and standard operating procedures - Follow AHC and CURIO by Hilton guest service standards - Assists the restaurant Chef in maintaining all safety, security, sanitation, cleanliness and housekeeping standards for the restaurant - Assists the restaurant Executive Chef in achieving food, labor and other operating expenses - Ensures trash/recyclables are taken out. Follows our hotel green policies - Ensure quality and level of service that the General Manager, Executive Chef, and guests expect is met and exceeded - Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty - Displays a positive, courteous and polite attitude, works well with others - Any other additional responsibilities that may be asked by General Manager, Executive Chef, Manager on Duty or Supervisor REQUIRED SKILLS: - Spanish Cuisine experience preferred, but not required - An advanced display of cooking skills and techniques, excellent knife skills - Advanced plating and artistic presentation skills - Must be able to work the hours necessary to operate and manage the day-to-day business and to accomplish the short and long-term goals of the restaurant and the company. - Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers. - Ability to use a PC for various computer programs, email and the internet. Knowledge of computerized ordering and time keeping systems preferred. - To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. EDUCATION & EXPERIENCE: - 2+ years Fine Dining experience. - 2+ years Banquet experience preferred, but not required - Serve Safe certification is preferred but not required. Will be required within 90 days of hire - TIPS certification is preferred but not required - Allergen Certification is preferred but not required. Required within 90 days of hire - High school diploma or GED; related experience or training - A two-year degree from an accredited Culinary College or University is preferred PHYSICAL REQUIREMENTS: Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds and up to 100 pounds occasionally. - Must be able to constantly stand and exert well-paced mobility for a period up to (8+) hours in length. - Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. - Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. - Must be able to withstand frequent exposure to heat, steam and extreme cold - Specific vision abilities required by this job include close vision, distance vision, and peripheral vision.

Responsibilities

Provides day-to-day support to the Executive Chef by supervising kitchen operations, food quality, and staff performance. Acts as the lead cook on designated shifts and ensures adherence to safety and sanitation standards.