Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401k
Paid vacation
Discounted parking
Free Meals
Job Description
AHC Hospitality represents a diverse array of hotels, restaurants, and resorts, ranging from comfortably casual to lavishly appointed establishments. This multifaceted hospitality group is known for providing exceptional guest experiences at every touchpoint. Whether it is hosting a large meeting, serving an intimate table, or curating beautiful spaces for guests to enjoy, AHC Hospitality offers numerous opportunities for growth and development. With a strong commitment to employee success, AHC Hospitality invests in its team members by fostering continuous training and career advancement opportunities. The company proudly manages prestigious properties including the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel... Show More
Job Requirements
- ACF certification as banquet chef or culinary degree from recognized Culinary Institute and equivalent work experience
- five to seven years hands on experience with quality food production in high volume, upscale, hotel/free standing restaurant with banquet operation
- three plus years supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
- thorough knowledge and understanding of food service sanitation standards
- excellent culinary skills and knowledge of food production techniques
- thorough knowledge and understanding of kitchen equipment use and operation
- outstanding management, organizational, communication and leadership skills
- ability to speak, read and write English
- ability to work flexible schedule to include weekends and holidays
Job Qualifications
- ACF certification as banquet chef or culinary degree from recognized Culinary Institute and equivalent work experience
- five to seven years hands on experience with quality food production in high volume, upscale, hotel/free standing restaurant with banquet operation
- three plus years supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
- thorough knowledge and understanding of food service sanitation standards
- excellent culinary skills and knowledge of food production techniques
- thorough knowledge and understanding of kitchen equipment use and operation
- outstanding management, organizational, communication and leadership skills
- ability to speak, read and write English
- ability to work flexible schedule to include weekends and holidays
Job Duties
- Oversees preparation and production of all hot food items
- supervises Garde Manger, Banquet/Cafeteria personnel, and Saucier
- supervises/set up and organization of work area with all necessary supplies and equipment
- oversees/receives, inspects, rotates all food products to ensure that only fresh, high-quality ingredients are used
- supervises/preparation and storage of raw food products prior to final assembly of hot/cold food items
- ensures that all standardized recipes are followed in the preparation and assembly of hot/cold menu items
- assists Banquet/Cafeteria personnel with completion of all duties as needed
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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