Portico Line Cook - AM

Lodgco Hospitality; Grand Rapids (MI); On-site; USD 35,000 - 45,000; Full time

Benefits offered by this job

Career development & training

Paid time off

Team member discounts

401(k) with company match

Job summary

Lodgco Hospitality is seeking a skilled Line Cook for Canopy by Hilton in Grand Rapids, MI. This position involves assisting with food preparation and maintaining high-quality standards in our vibrant restaurant.

The ideal candidate will have a high school diploma, culinary experience, and Food Handler certification. Strong customer service skills and the ability to work in a fast-paced environment are essential.

Join our team for career development opportunities and great benefits!

Qualifications

• High School diploma or equivalent education required.
• 1-2 years of experience in a restaurant environment preferred.
• Food Handler/Safe Serv certification required.

Responsibilities

• Assist in the preparation and production of food items.
• Practice proper sanitation and follow all guidelines.
• Ensure all products adhere to proper temperature and storage measures.

Skills

Customer service

Food preparation

Time management

Attention to detail

Education

High School diploma/GED

1-2 years of restaurant or culinary experience

Tools

Cooking equipment

Food safety standards

Job description

Canopy by Hilton, a beautiful boutique hotel situated in downtown Grand Rapids, is seeking a skilled Line Cook to support Food & Beverage operations at Portico, the hotel's vibrant breakfast and lunch restaurant! If you are enthusiastic about culinary arts and dedicated to delivering excellent cuisine and hospitality, we are excited to receive your application!

JOB SUMMARY

The Line 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 Executive 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.
• 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.
• 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.
• 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 Executive 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 mornings, weekends, holidays and extended hours as business dictates.
• Able to wear proper uniform in accordance with Lodgco Hospitality policies and procedures.

REQUIRED/PREFERRED EDUCATION AND EXPERIENCE

• High School diploma/GED or equivalent education/experience required.
• 1-2 years of restaurant or culinary experience preferred.
• Food Handler/Safe Serv certification is required.
• Applicable state certifications and brand training as required.

ADDITIONAL ELIGIBILITY QUALIFICATIONS

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

SUPERVISORY RESPONSIBILITY

This position has no supervisory responsibilities.

BENEFITS WE OFFER

• Career development & training
• Paid time off
• Team member discounts
• 401(k) with company match
• And more!

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.