Line Cook- The Vanguard Hotel, Ann Arbor, MI

About the role

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us. Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control the proper storage of product and check portion control, to maintain quality product. Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Good working knowledge of accepted standards of sanitation.

Responsibilities

• Operate all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc).
• Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning and ongoing hotel programs with continuous improvement in networking.
• Participate in physical inventories.
• Be readily available/approachable for all guests; take proactive approaches when dealing with guest concerns; follow property specific second effort and recovery plan.
• Extend professionalism and courtesy to guests at all times; adhere to all applicable Company Standard Operating Procedures.
• Be an enthusiastic, helpful and positive member of the team; maintain open line of communications with each department.
• Communicate pertinent information; respond positively to new ideas; openly accept critical/developmental feedback.
• Be available to help other departments in emergency situations; perform other assignments as directed by supervisor.

Qualifications

• High School diploma / Secondary qualification or equivalent.
• Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must possess basic computational ability; ability to read recipes and follow their instructions.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create appropriate buffet displays up to 5–6 feet in height and set up, maintain and breakdown same.

Physical Requirements

• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Ability to physically handle knives, pots, mirrors or other display items; grasp, lift and carry up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces 3 to 4 feet in height; proper usage and handling of various kitchen machinery (slicers, buffalo chopper, grinders, mixers, etc.).
• Ability to create, build, handle and dismantle displays up to 8 feet high, including ice carvings.
• Must be able to bend, stoop, squat and lift up to 50 lbs on a regular and continuing basis; stretch to fulfill cleaning/inspection tasks.
• Must be able to lift trays of food or food items weighing up to 30 lbs on a regular and continuing basis; push and pull carts and equipment weighing up to 250 lbs regularly.

Pay

$21–$23/hr

Schedule

AM and PM shifts available.

Benefits

• Team-driven and values-based culture
• Medical / Dental / Vision coverage
• Vacation & holiday pay
• Same-day pay available
• Employee Assistance Program
• Career growth opportunities / Manager training program
• Reduced room rates throughout the portfolio
• Third-party perks (movie tickets, attractions, other)
• 401(k)
• Employee discount
• Flexible schedule
• Flexible spending account
• Life insurance
• Parental leave
• Referral program