Amway Grand Plaza Banquet Chef

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 requiring weekend availability.

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

SUMMARY

Oversees all aspects of Banquet food preparation, according to approved standardized recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is ready to be served to the guest at the appropriate time.

ESSENTIAL FUNCTIONS

Job Specific:
- Oversees preparation and production of all hot food items
- Supervises, Garde Manger, Banquet/Cafeteria personnel, and Saucier
- Supervises/set up and organization of work area with all necessary supplies and equipment
- Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high-quality ingredients are used
- Supervises/preparation and storage of raw food products prior to final assembly of hot/cold food items
- Ensures that all standardized recipes are followed in the preparation and assembly of hot/cold menu items
- Assists Banquet/Cafeteria personnel with completion of all duties as needed
- Monitors plating of hot/cold foods to ensure adherence to established plating/presentation guidelines
- Adheres to established portion control guidelines, minimizes waste
- Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service
- Ensures that a quality product is prepared and served in a timely manner
- Ensures that all Governmental Food Sanitation Standards are followed at all times
- Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
- Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufacture's recommendations
- Notifies Engineering of any equipment malfunction or safety hazard immediately
- Provides Steward with timely notification of need for clean dishes, pots, pans etc.
- Ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any HOT items
- Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
- Attends EO meetings
- Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
- Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events
- Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
- Other duties as assigned

General:
- Promotes and applies teamwork skill at all times
- Notifies appropriate individual promptly and fully of all problems and/or unusual matters of significance
- Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Amway Grand Hotels standards
- Follows New Hire Training and ongoing Competency program in accordance with hotel policy
- Is polite, friendly, and helpful to all guests, management and fellow employees
- Attends all appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Complies with hotel standards, policies and rules
- Recycles whenever possible
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
- Decisiveness
- Agility in multitasking
- Ability to make decisions on imperfect information

REQUIRED SKILLS

- Thorough knowledge and understanding of Food Service Sanitation Standards
- Excellent culinary skills and knowledge of food productions techniques
- Thorough knowledge and understanding of kitchen equipment use and operation
- Outstanding management, organizational, communication and leadership skills
- Ability to speak, read and write English
- Ability to work flexible schedule to include weekends and holidays

EDUCATION AND EXPERIENCE

- ACF certification as "Banquet Chef" or culinary degree from recognized Culinary Institute and equivalent work experience
- Five to Seven years hands on experience with quality food production in high volume, upscale, hotel/free standing restaurant with banquet operation
- Three plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate:
- Is regularly required to stand, walk, and run.
- Must be able to be on one's feet up to 8 hours per day.
- Is required to use hands and fingers to handle or feel objects.
- Is required to frequently reach with hands and arms.
- Is regularly required to talk or hear, taste, or smell.
- Is occasionally required to sit and stoop, kneel, crouch, or crawl.
- Must occasionally lift and/or move up to 50 pounds.
- Must occasionally push carts weighing up to 200 pounds.
- Specific vision abilities required by this job include close vision, distance vision, and peripheral vision