Knoop Line Cook - PM

About the role

Canopy by Hilton, a boutique hotel in downtown Grand Rapids, is seeking a skilled Line Cook to support Food & Beverage operations at Knoop, the hotel's upscale rooftop bar & cocktail lounge. The Line Cook is responsible for assisting in the preparation, production, and control of all food items while maintaining profitable F&B operations and high-quality product and service levels.

Responsibilities

• Assist the Executive Chef and Culinary team to achieve department goals.
• Prepare food of consistent quality following recipe cards, prep lists, production, and portion standards per order from service staff.
• Practice proper sanitation and adhere to kitchen guidelines for date marking, storage, and food safety regulations (federal, state, local, and company).
• Maintain presentation techniques and quality standards for all food products.
• Follow kitchen guidelines for food production, utilizing supplies and ingredients efficiently to avoid over-preparation.
• Ensure all products adhere to proper temperature control and storage measures.
• Demonstrate knowledge of the menu and all food products for all areas.
• Ensure proper equipment operation and maintenance; report issues to supervisors.
• Interact positively with guests, coworkers, and clients to monitor satisfaction, address issues, and make improvements under the direction of the Executive Chef.
• Assist in the front of the house as needed.
• Perform additional duties as assigned; responsibilities may change with or without notice.

Qualifications

• High School diploma/GED or equivalent education/experience required.
• 1-2 years of restaurant or culinary experience preferred.
• Food Handler/Safe Serv certification required.
• Applicable state certifications and brand training as required.
• Satisfactory criminal background screening required; valid driver’s license and safe driving record may be required.

Skills

• Strong customer service and communication skills (written and oral).
• Ability to speak, read, write, and communicate in English.
• General knowledge of Food and Beverage service standards.
• Strong leadership skills to motivate kitchen staff.
• Outstanding organizational and time management skills.
• Detail-oriented in food presentation and final product quality.
• Ability to multitask, prioritize, and delegate daily workload.
• Energetic and able to work in a fast-paced environment.
• Initiative to anticipate guest or operational needs.
• Ability to work varying schedules, including mornings, weekends, holidays, and extended hours as business dictates.
• Able to wear proper uniform in accordance with company policies.

Benefits

• Career development and training opportunities.
• Paid time off.
• Team member discounts.
• 401(k) with company match.
• Additional benefits available.

Physical Demands

• Stand for entire shift; balance, reach, push, pull, lift, grasp, feel, talk, hear, see, smell, and taste.
• Exert up to 50 pounds of force and lift up to 50 pounds occasionally.
• Visual acuity to operate machinery, tools, and assess food accuracy, neatness, and thoroughness.
• Primarily indoor work; exposure to high or cold temperatures from machinery and moderate noise levels.

Schedule

Variable hours based on hotel needs, including nights and weekends.