Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401k
Paid vacation
Discounted parking
Free Employee Meals
Job Description
AHC Hospitality is a distinguished hospitality company offering a broad spectrum of experiences across a variety of hotels, restaurants, and resorts. From comfortably casual atmospheres to lavishly appointed luxury destinations, AHC Hospitality is committed to delivering exceptional service and memorable guest experiences. Their portfolio includes iconic properties such as the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, and Courtyard by Marriott Downtown. Each property reflects a unique personality and style, providing diverse opportunities for guests and team members alike.
AHC Hospitality deeply values its associates, investing heavily in their growth and professional development. This co... Show More
AHC Hospitality deeply values its associates, investing heavily in their growth and professional development. This co... 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
- ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
- 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
- Supervises preparation and production of all 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
- monitors plating of hot/cold foods to ensure adherence to established plating/presentation guidelines
- adheres to established portion control guidelines, minimizes waste
- monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service
- ensures that a quality product is prepared and served in a timely manner
- ensures that all Governmental Food Sanitation Standards are followed at all times
- monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
- uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufacturer's recommendations
- notifies Engineering of any equipment malfunction or safety hazard immediately
- provides Steward with timely notification of need for clean dishes, pots, pans etc.
- ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any hot items
- attends EO meetings
- attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
- communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events
- other duties as assigned
- promotes and applies teamwork skills at all times
- notifies appropriate individual promptly and fully of all problems and/or unusual matters of significance
- interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Amway Grand Hotels standards
- follows new hire training and ongoing competency program in accordance with hotel policy
- is polite, friendly, and helpful to all guests, management and fellow employees
- attends all appropriate hotel meetings and training sessions
- maintains cleanliness and excellent condition of equipment and work area
- executes emergency procedures in accordance with hotel standards
- complies with required safety regulations and procedures
- complies with hotel standards, policies and rules
- recycles whenever possible
- remains current with hotel information and changes
- complies with hotel uniform and grooming standards
- demonstrates decisiveness
- displays agility in multitasking
- makes decisions on imperfect information
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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