Job Description

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.

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:

• High school diploma or GED equivalent preferred.
• Minimum of 1–2 years of professional kitchen experience required; banquet foodservice experience preferred.
• ServSafe certification (or equivalent food handler certification) required, or willingness to obtain upon hire.
• Culinary training or vocational education a plus but not required in lieu of equivalent experience.

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