The Courtyard by Marriott Banquet Cook

Pay Range

• 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 part-time position requiring weekend availability. This position is eligible for discounted downtown parking, free employee meals, DailyPay, hotel and restaurant discounts and more.
• SUMMARY:
• The Banquet Cook is responsible for the preparation and execution of high-quality food for banquet events and employee meals, following recipes, presentation standards, and food safety guidelines set by the Banquet Kitchen Supervisor. This is a working, production-focused role that supports the kitchen's daily operations, cleanliness, and overall consistency of food quality.
• ESSENTIAL FUNCTIONS:
• Prepare and execute banquet and employee meal items according to standardized recipes, plating guides, and event specifications provided by the Banquet Kitchen Supervisor. • Follow prep lists daily and communicate needed items or shortages to the Banquet Kitchen Supervisor in a timely manner. • Accurately complete and maintain temperature logs, food cooling logs, and other required food safety documentation each shift. • Maintain coolers, freezers, and storage areas in a clean, organized, and properly labeled condition; practice strict FIFO rotation and discard expired or questionable product. • Maintain a clean, sanitized, and orderly kitchen throughout and after each shift, including prep areas, equipment, and storage spaces. • Assist with washing dishes and ensuring equipment, floors, and surfaces are cleaned as assigned. • Complete assigned closing duties, including proper shutdown, cleaning, and securing of kitchen equipment. • Assist in the preparation and setup of employee meals and the break room salad bar as directed. • Communicate proactively with the Banquet Kitchen Supervisor and other kitchen team members to ensure food quality, consistency, and smooth service. • Follow all instructions and procedures established by the Banquet Kitchen Supervisor, escalating any food quality, safety, or equipment concerns promptly. • Support a positive, respectful, and team-oriented kitchen culture .

REQUIRED SKILLS

• Solid culinary knowledge and hands-on cooking proficiency in a high-volume kitchen environment. • Ability to follow recipes, prep lists, and plating standards accurately and consistently. • Ability to read, maintain, and accurately complete temperature logs and food safety records. • Knowledge of FIFO practices, cooler organization, and proper food storage protocols. • Effective verbal communication skills; ability to work well within a team and follow direction from leadership. • Strong attention to detail, especially regarding food quality, presentation, and safety. • Ability to work efficiently and stay organized in response to fluctuating business levels. • Positive, solution-focused attitude with the ability to remain composed during high-pressure situations. • Commitment to upholding AHC Hospitality and Marriott service standards.

EDUCATION & EDUCATION

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods throughout an entire shift (8–12 hours). • Frequent lifting, carrying, pushing, and pulling of items up to 50 lbs. • Ability to work in varying temperatures, including hot kitchen environments and walk-in coolers/freezers. • Repetitive hand and wrist motion for cutting, chopping, and other food preparation tasks. • Ability to bend, stoop, and reach as required by kitchen duties. • Must be able to work a flexible schedule including early mornings, evenings, weekends, and holidays as business demands