Line Cook - Margaux Restaurant

1d1 day ago

AHC Hospitality

Grand Rapids, US · Full-time · $32,000 – $42,000

About this role

Line cooks at Margaux Restaurant handle assigned kitchen tasks such as grilling or cutting ingredients for dish preparation. They follow implicit orders and may cook full dishes or perform specific preparation functions under the Executive Chef and Sous Chefs.

Restaurant cooks use methods including poaching, braising, charbroiling, searing and frying while displaying classical and contemporary presentations of meats and vegetables. They recognize quality standards for ingredients and practice safe food handling with proper labeling and storage.

Cooks work within AHC Hospitality properties that include the Amway Grand Plaza and JW Marriott Grand Rapids. They attend Daily Rehearsals, follow standard operating procedures, and complete daily cleaning tasks and station setup and breakdown.

The role offers opportunities to minimize waste, assist guests, and exceed service expectations while adhering to brand standards. AHC Hospitality supports associate growth with full benefits and employee discounts across hotels and restaurants.

Requirements

Strong sense of organization and unwavering standards for quality and cleanliness
Understanding of seasonings for a range of culturally diverse foods
Knowledge of common food allergens, intolerances and their substitutes
Consistent practice of safe food handling techniques
Ability to follow orders with minimal supervision

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 quality standards for meats, vegetables, fruits, dairy products and grains with proper storage
Work under the Executive Chef, Sous Chefs and Kitchen Supervisors following recipes and presentation techniques
Complete kitchen prep lists and follow protocol for setting up and breaking down cooking stations
Ensure foods are properly labeled and dated with all checklists and logs completed
Attend departmental meetings and Daily Rehearsals while bringing suggestions for improvement
Minimize waste of product and accept or reject ingredients based on quality or quantity