MDRD Sous Chef

Grand Rapids, MI, USA|

Job Overview

Employment Type

Full-time

Work Schedule

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401k

Paid vacation

Discounted parking

Free Employee Meals

Hotel and restaurant discounts

Job Description

AHC Hospitality is a prominent hospitality management company that represents a diverse portfolio of hotels, restaurants, and resorts. With a commitment to delivering exceptional guest experiences, AHC Hospitality provides environments where associates can thrive and grow alongside the company. Their properties include renowned establishments such as Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, and Courtyard by Marriott Downtown. This diversity offers employees various opportunities to find a workplace that fits their personality and career aspirations. AHC Hospitality is dedicated to employee development, viewing each individual’s success as integral to their overall mission. They invest in training, support, and benefits to create an appealing work culture that empowers team members to perform at their best.

This full-time position with AHC Hospitality requires weekend availability and offers eligibility for comprehensive benefits, including medical, dental, and vision coverage, a 401K plan, paid vacation, discounted downtown parking, free employee meals, and discounts at hotels and restaurants. The role supports the Executive Chef and kitchen staff in ensuring the highest food quality and smooth kitchen operations. As a lead cook on designated shifts, the successful candidate will manage food preparation, supervise staff performance, and maintain sanitary and safety standards throughout the kitchen and dining areas. This position demands excellent cooking skills, leadership, and the ability to operate efficiently under pressure. The role plays a critical part in contributing to the overall guest experience by ensuring food is prepared to the highest standards and that kitchen operations align with both AHC and CURIO by Hilton guidelines. Candidates are expected to maintain professionalism, a positive attitude, and excellent communication skills while supporting both the kitchen team and restaurant management to exceed guest expectations consistently.

Job Requirements

High school diploma or GED
2+ years fine dining experience
2+ years banquet experience preferred but not required
Serve Safe certification preferred but not required, required within 90 days of hire
TIPS certification preferred but not required
Allergen certification preferred but not required, required within 90 days of hire
Must be able to lift, handle, and carry food and supplies up to 100 pounds occasionally
Must be able to stand and exert well-paced mobility for 8+ hours
Must frequently bend, kneel, stoop, reach, and squat
Must be able to taste and distinguish flavors and odors
Must withstand exposure to heat, steam, and extreme cold
Specific vision abilities including close, distance, and peripheral vision
Must be able to work the hours necessary to operate and manage day-to-day business

Job Qualifications

Spanish cuisine experience preferred but not required
Advanced cooking skills and techniques
Excellent knife skills
Advanced plating and artistic presentation skills
Effective communication and attentive listening skills
Ability to use a PC for computer programs, email, and internet
Knowledge of computerized ordering and timekeeping systems preferred
Ability to perform each essential duty satisfactorily
Positive and courteous attitude
Ability to work necessary hours to meet business goals

Job Duties

Prepares all food to MDRD standards both in the restaurant and private dining
Performs restaurant food preparation including daily raw prep, cooked prep, and/or butchering
Works the cooks' line as scheduled by the Executive Chef
Supervises kitchen operations, food preparation, quality and staff job performance in the absence of the Executive Chef
Follows CURIO by Hilton and AHC handbook policies and standard operating procedures
Upholds AHC and CURIO by Hilton guest service standards
Assists the restaurant Chef in maintaining safety, security, sanitation, cleanliness and housekeeping standards
Supports Executive Chef in achieving food, labor and other operating expense goals
Ensures trash and recyclables are taken out according to green policies
Maintains quality and service levels expected by management and guests
Displays a calm, professional demeanor during crisis or uncertainty
Works collaboratively with others and maintains a positive attitude
Takes on additional responsibilities as assigned by management