Cook - Canopy Grand Rapids

Lodgco; Grand Rapids (MI); On-site; USD 32,000 - 48,000; Full time

Job summary

Lodgco is seeking a Cook to assist in the preparation, production, and control of all food items while maintaining profitable F&B operations and high-quality product and service levels.

You will support the Sous Chef, follow recipes and standards, and ensure proper sanitation and equipment care. The role involves coordination with service staff, catering support, and guest-facing duties as needed.

Qualifications

• High School diploma or GED required.
• Degree in Culinary/Hospitality preferred.
• 1+ years culinary experience in a full-service hotel environment.
• Food Handler/Safe Serv certification required.
• Proficient computer skills: Word, Excel, PowerPoint, Outlook.

Responsibilities

• Assist Sous Chef and culinary team to achieve department goals.
• Prepare food following recipes, prep lists and standards.
• Ensure food quality, timeliness and sanitation compliance.
• Monitor inventory and par levels; communicate shortages to supervisor.
• Assist with special catering events and front-of-house needs.
• Interact positively with guests and staff to monitor satisfaction.

Skills

Customer service

English communication

Leadership

Organization

Time management

Multitasking

Initiative

Education

High School diploma/GED

Culinary Management or Hospitality Management degree (preferred)

Tools

Microsoft Word

PowerPoint

Excel

Outlook

Job description

The Cook is responsible for assisting in the preparation, production and control of all food items in the establishment while maintaining profitable F&B operations and high-quality product and service levels.

ESSENTIAL JOB FUNCTIONS:

• Assist Sous Chef and Culinary team to achieve the department's goals.
• Prepare food of consistent quality following recipe cards, prep lists, production and portion standards per order from service staff.
• Assist in the production of food and visually inspect all items sent from the kitchen to ensure quality and timeliness.
• Practice proper sanitation at all times and follow all kitchen guidelines for date marking and storage procedures according to federal, state, local and company regulations.
• Partner with the Sous Chef in the selection and development of recipes to ensure consistent quality.
• Adhere to presentation techniques learned and quality standards for the kitchen.
• Follow kitchen guidelines for food production and utilize supplies, food, and ingredients accordingly not to prepare more than estimated needs.
• Ensure all products adhere to proper temperature control and storage measures.
• Ensure knowledge of menu and all food products for all areas.
• Ensure proper equipment operation/maintenance and communicate to supervisor any issues.
• Monitor inventory and par levels and communicate any short falls or discrepancies effectively to supervisor.
• Check par levels for shift using the prep and pull system to determine proper stocking needs.
• Cook selected items per order or for select occasions as needed
• Assist with special catering events and follow recipes, production models and presentation guidelines
• Interact positively with guests, coworkers and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly under the direction of the Sous Chef.
• Assist in the front of the house as needed

OTHER DUTIES:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

COMPETENCIES:

• Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills.
• Must be able to speak, read, write and communicate in English to adequately perform the duties of the job.
• General knowledge of Food and Beverage service standards.
• Strong leadership skills to rally and motivate kitchen staff.
• Outstanding organizational and time management skills.
• Must be detail-oriented in presentation of final food products.
• Ability to multitask, prioritize and delegate daily workload.
• Must be energetic and able to work in a fast-paced environment.
• Must be able to show initiative, including anticipating guest or operational needs.
• Must be able to work varying schedules that include evenings, weekends, holidays and extended hours as business dictates.
• Able to wear proper uniform in accordance with Lodgco Hospitality policies and procedures.
• Perform other duties as requested by management.

REQUIRED/PREFERRED EDUCATION AND EXPERIENCE

• High School diploma/GED or equivalent education/experience required.
• A degree in Culinary Management or Hospitality Management preferred.
• 1+ years of culinary experience in a full-service hotel environment.
• Food Handler/Safe Serv certification is required.
• Applicable state certifications and brand training as required.
• Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and other required systems.

ADDITIONAL ELIGIBILITY QUALIFICATIONS

Satisfactory criminal background screening required - Valid driver's license and safe driving record may be required

SUPERVISORY RESPONSBILITY

This position has no supervisory responsibilities.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to stand for entire shift, balance, reach, push, pull, lift, grasp, feel, talk, hear, see, smell, taste and perform repetitive motions that require manual dexterity.

This position requires the exertion of up to 50 pounds of force and lifting up to 50 pounds occasionally. The employee is required to have visual acuity to operate machinery and tools, determine accuracy, neatness and thoroughness of food and make general observations of facilities. This position is primarily indoors and may subject the employee to high or cold temperatures from machinery and moderate noise level.

EXPECTED HOURS OF WORK

This position requires variable hours based on the needs of the hotel including nights and weekends.

EEO STATEMENT

In accordance with all applicable local, state, and federal laws, Lodgco is committed to a policy of nondiscrimination and equal employment. This policy requires that all decisions involving hiring, promotion, transfer, compensation, benefits, training, discipline, and all other personnel practices and terms or conditions of employment will be made without regard to race, color, religion, sex, age, national origin, disability, genetic information, height, weight, marital status, veteran status, sexual orientation or any other protected characteristic under state, federal, or local law. Lodgco also prohibits retaliation against any employee because the employee has engaged in an activity that is protected under state, federal, or local law.