The Kitchen by Wolfgang Puck Prep Cook - 1st Shift
Grand Rapids, Michigan, United States of America
Full Time
1 week ago
Key skills
AssemblyTime Management
About this role
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:
First shift position, responsible for daily prep; meeting the restaurant's quality standards. Working efficiently to finish prep lists, put away purchasing orders, whilst maintaining a cleanly work area. Should be well versed in a variety of knife cuts, sauces and various other standard prep tasks. Time management is key, as multi-tasking will often be required. During slower periods or where need be, prep 1 may be pulled to help out the Wolfgang counter restaurant.
ESSENTIAL FUNCTIONS:
- Receives, inspects, rotates all food products to ensure that only fresh, high-quality ingredients are used
- Prepares and stores raw food products prior to cooking and service
- Follows standardized recipes in the preparation and assembly of cold menu items
- Adheres to established portion control guidelines, minimizes waste
- Plates cold/hot foods according to established plating/presentation guidelines
- 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
- Follows all Governmental Food Sanitation Standards 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 manufacture’s recommendations
- Notifies Supervisor of and equipment malfunction or safety hazard immediately
- Provides Steward with timely notification of need for clean dishes, pots, pans etc.
- Returns soiled pot, pans and cooking utensils to pot wash area, informs Steward of any HOT items
- Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift
- Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift
- Other duties as assigned
General:
- Promotes and applies teamwork skills at all times
- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
- Is polite, friendly, and helpful to guests, management and fellow employees
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Attends appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- Complies with hotel standards, policies and rules
- Recycles whenever possible
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
REQUIRED SKILLS:
- Thorough knowledge and understanding of Food Service Sanitation Standards
- Thorough knowledge and understanding of standard kitchen equipment and its use
- Ability to read, write and speak English
- Ability to work flexible schedule to include weekends and holidays
- Thorough knowledge and understanding of standard kitchen equipment and its use
- Ability to read, write and speak English
- Ability to work flexible schedule to include weekends and holidays
EDUCATION & EXPERIENCE:
- High School Diploma, or its equivalent
- Post Secondary culinary training/certification as "Cook" from a recognized culinary training school + one year experience cooking in an upscale, high-volume hotel or freestanding restaurant or equivalent
- Post Secondary culinary training/certification as "Cook" from a recognized culinary training school + one year experience cooking in an upscale, high-volume hotel or freestanding restaurant or equivalent
PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate:
- Is regularly required to stand, walk, and run.
- Must be able to be on one's feet up to 8 hours per day.
- Is required to use hands and fingers to handle or feel objects.
- Is required to frequently reach with hands and arms.
- Is regularly required to talk or hear, taste, or smell.
- Is occasionally required to sit and stoop, kneel, crouch, or crawl.
- Must occasionally lift and/or move up to 50 pounds.
- Specific vision abilities required by this job include close vision, distance vision, and peripheral vision