Line Cook

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.

 

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, a