The Courtyard by Marriott Banquet Cook

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.

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.

• 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.

• 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.

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