Banquet Cook - 1st/2nd Shift - Full Time

AHC Hospitality; Grand Rapids (MI); On-site; USD 10,000 - 60,000; Full time

Job summary

AHC Hospitality is seeking a Banquet Cook for full-time shifts, offering a competitive hourly wage and comprehensive benefits. The role requires culinary experience and entails preparing a variety of dishes, adhering to health standards while ensuring excellent guest service in a dynamic environment.

Benefits

Medical, dental & vision benefits

401K

DailyPay

Paid vacation

Free downtown parking

Free employee meals

Hotel and restaurant discounts

Qualifications

• Previous culinary experience required.
• Garde Manger experience is a plus.
• Serve Safe certification preferred.

Responsibilities

• Prepare, season, and cook dishes such as soups, meats, vegetables.
• Follow recipes and presentation techniques with minimal supervision.
• Maintain a sanitary service area and demonstrate safe food handling.

Skills

Safe handling knife skills

Culinary experience

Garde Manger

Education

Culinary graduate

2 years of hotel/resort or full-service restaurant experience

Job description

Banquet Cook - 1st/2nd Shift - Full Time

Join to apply for the Banquet Cook - 1st/2nd Shift - Full Time role at AHC Hospitality

Banquet Cook - 1st/2nd Shift - Full Time

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Join to apply for the Banquet Cook - 1st/2nd Shift - Full Time role at AHC Hospitality

This range is provided by AHC Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$17.00/hr - $24.00/hr

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 working 1st and 2nd shift hours. Weekend availability required.

This position is eligible for full benefits (medical, dental & vision), 401K, DailyPay, paid vacation, free downtown parking, free employee meals, hotel and restaurant discounts and more.

Summary

Many of the duties of the banquet cook are similar to line cooks in a restaurant except when it comes down to actual service. While in-house restaurant cooks make food to order often in rapid succession, banquet cooks primarily serve food already made, although they will occasionally create food to order. Banquet cooks often work directly with the public, which requires stamina, creativity and a pleasant demeanor.

Prepare, season, and cook dishes such as soups, meats, vegetables in the banquet kitchen.

Essential Functions

• Banquet cooks use a repertoire of cooking methods, including poaching, braising, charbroiling, saute, and par-cooking.
• Cooks must also be well versed in displaying certain foods such as elegant presentations of meats and vegetables.
• Must be able to read and understand Banquet Event Order.
• Banquet cooks recognize and follow quality standards in regard to meats, vegetables, fruits, dairy products and grains, including proper storage of these items according to health standards.
• An understanding of seasonings for a range of culturally diverse foods is helpful, as is knowledge of common food allergens and their substitutes.
• Attend departmental meetings.
• Follow AHC handbook policies and standard operating procedures.
• Actively working, always looking for ways to assists guests and going above and beyond to provide guest service.
• Ensuring the quality and level of service that the General Manager, Guest Care Manager, Manager on Duty and Guests expect is excellent and follows our company standards and policies.
• Uses other AHC hotels and staff as resources.
• Complete all daily responsibilities/cleaning task list.
  
  

Daily Responsibilities

• Banquet cooks work under the Banquet chef and Sous Chef and must follow orders with minimal supervision, including recipes and presentation techniques in adherence to institution standards.
• Other duties include completing kitchen prep lists and following protocol for setting up and breaking down banquet stations, including cleaning and food storage procedures after service.
• All cooks must consistently practice safe food handling techniques and maintain a sanitary service area, including cutting board stations, service areas and counter tops in their work area.
• Banquet cooks often work in the public eye and must keep their uniform, apron and personal appearance clean and presentable. Adherence to all safety protocols is required, particularly in the handling and transportation of foods from the kitchen to the dining facility as well as knife work at carving stations.
• Follow our hotel green policies.
• Ensure trash/recyclables are taken out.
• Follow AHC guest service standards.
• Actively work with department staff, while following all departmental rules.
• Any other additional responsibilities that may be asked by General Manager, Guest Care Manager, Manager on Duty or Supervisor.
  
  

Qualifications

• Previous Culinary experience
• A solid display of safe handling knife skills.
• Garde Manger experience is a plus.
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
  
  

CERTIFICATES, LICENSES, REGISTRATIONS

• Serve Safe certification is preferred
  
  

EDUCATION And/or EXPERIENCE

• C ulinary graduate or 2 years of hotel/resort or full-service restaurant experience.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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