Line Cook

4w1 month ago

Tempur Sealy International

Grand Rapids, US · Full-time · $32,000 – $40,000

About this role

Line cooks at AHC Hospitality are assigned particular tasks in the kitchen, such as grilling or cutting ingredients required for the preparation of dishes. They can be assigned any task and are expected to follow implicit orders, whether cooking a full dish or carrying out a particular function.

Day-to-day, line cooks use a variety of cooking methods including poaching, braising, charbroiling, searing, and frying. They must be well versed in classical and contemporary presentations of meats and vegetables, and consistently practice safe food handling techniques.

Line cooks work under the Executive Chef, Sous Chefs, and Kitchen Supervisors, following orders with minimal supervision. They adhere to JW Marriott brand and hotel standards for recipes and presentation, and actively look for ways to assist guests and go above and beyond in service.

AHC Hospitality invests in supporting your growth and sees your success as our success. With properties including the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, and Courtyard by Marriott Downtown, this role offers a path to an unstoppable career.

Requirements

Strong sense of organization and unwavering standards for quality and cleanliness
Knowledge of proper storage of meats, vegetables, fruits, dairy products, and grains according to health standards
Understanding of seasonings for a range of culturally diverse foods
Knowledge of common food allergens, intolerances, and their substitutes
Ability to follow orders with minimal supervision
Consistently practice safe food handling techniques
Ability to work 2nd shift hours with weekend availability

Responsibilities

Use a variety of cooking methods including poaching, braising, charbroiling, searing, and frying
Display foods using classical and contemporary presentations of meats and vegetables
Follow recipes and presentation techniques in adherence to JW Marriott brand and hotel standards
Complete kitchen prep lists and follow protocol for setting up and breaking down cooking stations
Ensure foods are properly labeled, dated, and stored in their respective areas
Accept or reject ingredients based on quality or quantity, minimizing waste of product
Attend departmental meetings and Daily Rehearsals, bringing suggestions for improvement
Complete all daily responsibilities and cleaning task lists, including department checklists