- Full benefits package (medical, dental & vision)
- DailyPay
- 401K
- Paid vacation
- Free downtown parking
- Complimentary employee meals
- Discounts at hotel and restaurants
- Prepare food to WP and AGPH standards in both restaurant and private dining areas
- Supervise kitchen operations, food preparation, and staff performance in the absence of the Executive Chef
- Ensure compliance with CURIO by Hilton and AHC guest service standards
- Maintain safety, security, and sanitation protocols
- Assist in achieving budget targets for food, labor, and operating expenses
- Uphold service quality expectations set by management and guests
- Maintain professionalism and composure in challenging situations
- Collaborate with team members and demonstrate a positive attitude
- Follow directives from General Manager and Chef
- Preferred: Culinary degree from accredited college or university
- 2+ years of culinary experience with management exposure
- Advanced cooking skills and knife techniques
- Ability to meet essential job functions
- Serve Safe certification (preferred)
- High school diploma or equivalent
- Culinary degree from accredited college or university
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Sous Chef - Grand Rapids, United States - Amway Grand Plaza Hotel
Description
AHC Hospitality - Career Opportunity
With a diverse portfolio of hotels, restaurants, and resorts, AHC Hospitality is dedicated to providing exceptional guest experiences at every touchpoint. If you are passionate about hospitality, join our team and embark on a rewarding career journey. At AHC Hospitality, we prioritize your growth and success, offering a range of opportunities across our properties including the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, and Courtyard by Marriott Downtown.
Benefits:
Role Overview
The Sous Chef works closely with the Executive Chef to oversee the daily operations at The Kitchen by Wolfgang Puck and The Kitchen Counter by Wolfgang Puck. Responsible for maintaining kitchen profitability and quality standards, the Sous Chef provides guidance to kitchen staff to enhance departmental operations.
Key Responsibilities
Qualifications
Certifications
Education and Experience
