Line Cook Margaux French Bistro - 1st Shift - Full Time

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

Job summary

AHC Hospitality is seeking a full-time Line Cook for Margaux French Bistro in Grand Rapids, MI. This role requires culinary experience and offers a competitive hourly wage along with a comprehensive benefits package. The ideal candidate will demonstrate strong cooking skills, adhere to safety standards, and work effectively as part of a team within a fast-paced environment.

Benefits

Full benefits (medical, dental & vision)

Daily Pay

401K

Paid vacation

Discounted downtown parking

Free employee meals

Hotel and restaurant discounts

Qualifications

• 1 year culinary experience in a similar restaurant.
• Ability to read and follow recipes unsupervised.
• Experience in stock, sauce, or dressing making preferred.

Responsibilities

• Prepare and cook various dishes following recipes.
• Maintain cleanliness and organization in the kitchen.
• Follow quality standards and minimize food waste.

Skills

Knife skills

Safe food handling

Cooking methods

Organization

Teamwork

Education

High school diploma or equivalent

Serve Safe certification

Tools

Basic kitchen equipment

Job description

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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 shift hours. Weekend availability is required. $17.00 - 24.00/hour (depending on experience). This position is eligible for full benefits (medical, dental & vision), Daily Pay, 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more.

Summary

Grill cooks are assigned particular tasks in the kitchen. They can be assigned any task in the kitchen and they are expected to follow implicit orders. A line cook may either be assigned to cook a full dish or carry out a particular function required in the preparation.

Major Functions

Restaurant cooks use a variety of cooking methods, including poaching, braising, charbroiling, searing and frying.

Cooks must also be well versed in displaying certain foods such as classical and contemporary presentations of meats and vegetables.

Must have a strong sense of organization and unwavering standards for quality and cleanliness.

Restaurant 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, intolerances and their substitutes.

Attend departmental meetings and Daily Rehearsals. Brings suggestions for improvement.

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.

Ensures the quality and level of service exceeds guest expectations and follows our company standards and policies.

Complete all daily responsibilities/cleaning task list. Completes all department checklists

Accepts or rejects ingredients based on quality or quantity

Minimizes waste of product

Must routinely push/lift up to 10 pounds on a regular basis

Must occasionally lift and/or move 50+ pounds

Daily Responsibilities

Restaurant cooks work under the Executive Chef, Sous Chefs and Kitchen Supervisors and must follow orders with minimal supervision, including recipes and presentation techniques in adherence to JW Marriott brand and hotel standards.

Other duties include completing kitchen prep lists and following protocol for setting up and breaking down cooking stations, including cleaning and food storage procedures after service

Make sure foods are properly labeled and dated, all checklists and logs completed, and all restaurant foods are properly stored in their respective area

All cooks must consistently practice safe food handling techniques and maintain a sanitary service area, including cutting board stations, service areas, coolers, storage rooms, counter tops, and tables in their work area. Kitchen equipment properly utilized, cleaned, sanitized, and reassembled/stored as necessary

Restaurant 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 a la minute cooking at action stations

Assumes 100% responsibility for quality and presentation/garnishes of products served

Follow our hotel green policies and ensures trash/recyclables are taken out

All cooks must possess exceptional attendance with full compliance to AHC attendance standards and guidelines.

Communicates product needs or shortages, as well as any necessary equipment repairs promptly to Chefs or Supervisors

Follow JW Service Notes, Service Harmonies and Core Values. Helps maintain all JW Marriott brand standards and QA standards

Actively work with department staff, while following all departmental rules and maintaining a pleasant, team focused attitude

Any other additional responsibilities that may be asked by the General Manager, Assistant General Manager, Manager on Duty or Chefs and Supervisors

This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations.

Qualifications

Previous Culinary experience of at least one year in a similar volume restaurant or banquet kitchen with proven successful results.

Must be able to read and follow a recipe unsupervised

Be willing to follow directions and ask questions for clarification if needed

A solid display of safe handling knife skills and basic kitchen equipment handling skills including ovens, fryers, mixers, slicers, range-tops, blenders, processors, char broilers, and other basic kitchen cooking implements

Some experience in stock, soup, sauce or dressing making, basic meat and fish fabrication is preferred

Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty.

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 or similar certificate is preferred

EDUCATION And/or EXPERIENCE

High school diploma or equivalent preferred

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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