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.

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 

Assists the Banquet Kitchen with the daily prep of both hot and cold food. This position also will be responsible for the preparation, set up and service of meals for our employee cafeteria and 3rd shift staff meal. 

Many of the duties of the banquet cook are similar to line cooks in a restaurant except when it comes down to actual service. While in-house restaurant cooks make food to order often in rapid succession, banquet cooks primarily serve food already made, although they will create food to order. Banquet cooks often work directly with the public, which requires stamina, creativity and a pleasant demeanor.

Prepare, season, and cook dishes such as soups, meats, vegetables in the banquet kitchen. 

 

ESSENTIAL FUNCTIONS

•    Assists the Banquet Kitchens in daily prep including both hot and cold preparations.

•    Preparation, setup and service of our employee cafeteria during 1st and 2nd shift meals and our pre plated cold 3rd shift associate meal. 

•    Must also be well versed in displaying foods such as presentations of meats and vegetables. 

•    Recognize and follow quality standards concerning 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 and their substitutes.

•    Must be able to read and understand Banquet Event Orders.

•    Must have a strong sense of organization and unwavering standards for quality and cleanliness.

•    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 external and internal and going 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: 

•    Banquet cooks work under the Executive Chef, Banquet 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 banquet stations, including cleaning and food storage procedures after service

•    Make sure foods are properly labeled and dated, all checklists and logs completed, and all banquet foods are properly stored in their respective area and delivered to the appropriate meeting room on time

•    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

•    Banquet 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 or banquet facility as well as knife work at carving stations and a la minute co