Amway Grand Plaza Main Kitchen Banquet Sous 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:

Assists Banquet Chefs in supervising all 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:

• Supervises preparation and production of all 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

• 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

• 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
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• 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 & 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:

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