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.
$55,000 - $65,000 annual starting starting salary (depending on experience).
This is a Full Time position with various hours between 1st & 2nd shift. Weekend availability required.
This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, tuition reimbursement, free downtown parking, free employee meals, hotel and restaurant discounts and more.
Heads team of cooks responsible for all banquet events and staff dining
Must have strong ability to work in team environment
Must be able to multi-task and solve problems quickly
Able to motivate associates to exceed the guests expectations 100% of the time
Passion for food, cooking and guest satisfaction
Applicants must also possess a strong positive attitude and be self motivated
Maintains good working relationship with all other departments
Conducts daily meetings with servers, banquet captains, events team and kitchen staff to discuss event menus and to resolve any operational concerns
Knows departmental expectations and ensures that staff understands and executes expectations within departmental guidelines
Oversees and manages all kitchen-related issues and makes recommendations when necessary on matters of importance to the Executive Chef. Prepares and follows up on action plans
Participates in long range planning including new menus, equipment, budget planning and renovations
Conducts one-on-one meetings with culinarians monthly
Prepares and follows up on 90 day and annual reviews with the Executive Chef
Prepare all food items on menu, including butchering, pasta making, soup and sauces, hot and cold appetizers, salads, and entrees, possesses strong knife skills
Have a basic understanding of pastry and dessert productions
Be able to work and develop recipes with fresh and local ingredients
Food and sanitation checks daily in all food production areas, oversees and ensures that culinarians are properly stocked and set up
Oversees and ensures all food is prepared with acceptable kitchen time. Writes daily fire sheets to ensure food is delivered within the specified times as set forth by F and B management
Ensures culinary receive necessary training on recipes, techniques, cooking stations, equipment, butchering, safety and cleaning
Ensures that all food products are prepared to company specifications in presentations and recipes, as well as conduct audits
Oversees the ordering, receiving and storage of all food products and ensures that company specifications are met
Investigates and takes ownership of guest complaints, including direct guest contact, resolution of complaints, and proper follow up if necessary
Knowledgeable in both plated and buffet style banquet and banquet productions and presentations from contemporary to classic.
Oversees the monitoring of weekly sales/costs and adjusts prep production levels accordingly
Oversees proper rotation of food to ensure quality and freshness
Writes/Assigns all prep sheets as needed including culinary math for daily Banquet production
Ensures that periodic quality checks for all products (i.e. temperature checks, HACCP logs) are completed
Manages the banquet food production and quality on a daily basis.
Makes staff schedules on weekly basis to ensure coverage of all essential times while maintaining the labor cost of sales
Ensure that Standard Operating Procedures are followed.
Proper uniform worn.
Safety training on food handling equipment; accident reports written, ensure kitchen equipment is maintained
Payroll procedures and time cards followed to include management only authorization of overtime.
Follow requisition of food items policy.
Recipe cards developed, followed and used in conjunction with use records, hold food production meeting daily.
Update use records as needed, follow-up on production charts to ensure no over producing and waste.
Assigns Banquet Culinarian tasks and preparation levels based on projected business forecast. Indicates plan to work out any leftovers or dead items.
Checks to see appropriate records are complete.
Checks Global Café food operations and current criteria to ensure proper display and food holding, sanitation, sufficient supply and follows up on rotation cycle menu.
Enforces periodic kitchen walk through to ensure quality of food meets company specifications and to ensure that cleanliness standards are met
Oversees and ensures that restaurant and Health Department Sanitation requirements are maintained at all times
Oversees and ensures all JW Marriott brand standards are met and implemented
Oversees and ensures all Quality Assurance standards are met and implemented
Oversees and ensures that accurate inventories, extension and menu items price verification are maintained and conducted
Maintains food costs at budgetary guidelines while possessing an understanding of food costing formulas and banquet product yield percentages
Enforces and adheres to all company purchasing programs as well as adheres to the company menu development program
Assigning, in detail, specific duties to all employees under supervision for efficient operation of kitchen to ensure quality customer service
Must consistently supervise Banquets and assist other Chefs in restaurant supervision as needed
Must also help supervise and oversee Stewarding department, making sure labor, sanitation, and departmental standards for conduct and quality are met
Must continually make sound business decisions using a sound business mind
Willing to be a team player and stepping out of ones role to assist in other areas as deemed by the Executive Chef or General Manager
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.
Previous Culinary experience
A solid display of safe handling knife skills.
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 is preferred
EDUCATION and/or EXPERIENCE
High school diploma or equivalent preferred
Related experience is preferred.