Top 2 Pantry chef Jobs in Grand Rapids, Mi

Private Chef
VA Enterprises —Grand Rapids, MI
- Weekends as needed
- Hospitality
- Research
- Mid-level
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Kitchen Supervisor - Social Misfits
SOCIAL MISFITS - GR LLC —Grand Rapids, MI
- Weekends as needed
- ServSafe
- English
- Mid-level

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The Courtyard by Marriott Bistro Cook
AHC Hospitality —Grand Rapids, MI
The role of a line cook is to prepare culinary delights for our guests. Must be able to communicate clearly with managers, kitchen and dining room personnel.
$17 - $24 an hour
Cook
The Oaks at Belmont —Belmont, MI
Tuition & Student Loan Assistance – Financial support for education, certifications, and student loan repayment. High School Diploma or GED/HSE preferred.
$15.67 - $19.58 an hour

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Accountable for meeting or exceeding all state and Company sanitation requirements (ServSafe). Specific benefits—such as day-one medical coverage, 401(k)…
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Caesars Entertainment —Columbus, OH
Must have knowledge of the use of basic tools to include, but not limited to peelers, assorted knives, ovens, grills, and fryolators. Must be at least 18.

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Private Chef

VA Enterprises -
Grand Rapids, MI

Quick Apply

Job Details

Full-time

Qualifications

Vendor relationship building
Table setting
Confidential information handling
Driver's License
Individual consumer customer service

Full Job Description

This full-time, salaried/exempt position is responsible for utilizing a deep passion and inventive approach to ensure a stunning culinary experience for the Principals and their guests.

Reporting relationship: Manager of Domestic Services

DUTIES & RESPONSIBILITIES:Culinary:

Prepare and present meals, including appetizers, soups, entrees, sides, breads, fresh-baked desserts, snacks, and beverages, keeping presentation in mind.
Ensure promptness, freshness, quality, and variety of dishes.
Research and prepare diverse menus for Principals’ review, incorporating preferences, dietary restrictions, and seasonal changes; ensure repetition is minimal.
Maintain a journal of menu choices and preferences to ensure variety and reduce repetition.
Research and implement new techniques and ingredients.
Shop for groceries, beverages, and kitchen supplies; proactively maintain adequate inventory.
Establish and maintain collaborative relationships with local vendors, artisans, and retailers.
Maintain food and beverage products "in date" and discard expired items.
Prepare fresh, high-quality, “to go” meals on occasion.

Cleaning and Sanitation:

Maintain a clean and sanitary chef kitchen and chef pantry, ensuring the highest health, sanitation, safety, and food storage standards, including categorizing and labeling all food with dates.
Conduct daily cleaning of surfaces, sweep and mop floors as needed, and after meal service.
Maintain non-work surface stainless steel in a polished condition.
Conduct daily and deep cleaning of stove, oven, fryer, ice machine, sinks, microwave, refrigerators, freezers, exhaust hood, and chef's dishwashers.
Empty and clean the interior of trash bins daily as needed.
Keep pantry, shelves, cold storage, freezers, drawers, kitchen cupboards, and counters clean and organized in family and chef kitchens.

Service:

Coordinate table settings, service ware, and meal service themes with the Manager.
Provide meal service, clearing, and clean up with or in the absence of other staff.
Work with the Manager and staff to coordinate special dinner parties, events, and special occasions.

Other:

Create exciting flavor combinations with an awareness of the highest quality ingredients.
Superfood knowledge and health awareness are a plus.
Understanding of food sourcing in its purest form.
Deep knowledge of organic products, balancing carbohydrates, proteins, and fats.
Prepare high-quality and tasty smoothies and smoothie bowls.
Experience with vegetarian and vegan recipes and options.
Provide Principals and staff with written and verbal instructions on how to prepare meals when absent.
Skilled at portion control to minimize waste and control budget.
Stay abreast of food trends, cooking techniques, and recipe research.
Value quality over quantity.
Efficiently communicate with other staff; attentively listen, accept direction, ask questions, work well with others, and demonstrate a desire to be part of a team.
Ensure services are performed at the highest level of quality and hospitality.
Ability to handle constructive criticism in order to grow, learn, and improve.
Arrive at work on time; fully utilize opportunities during downtimes to conduct research, recipe preparation, menu creation, clean and organize, and perform other administrative responsibilities.
Assist with seasonal and crucial duties of the Manager and other staff.
Produce, track, and manage expense reports, paying close attention to and controlling the budget within given restraints.
Complete other projects and duties as assigned.

REQUIREMENTS:

Culinary experience required, including preparation and presentation of diverse foods and styles.
Culinary degree or educational track highly desired.
Exceptional knowledge of household table etiquette, service, and entertaining protocol.
Proven history of providing outstanding customer service, with a professional and tactful demeanor.
Strong time management skills.

ADDITIONAL REQUIREMENTS:

Flexibility in schedule to meet requirements/needs; this includes day shifts, night shifts, weekends, and holiday shifts as needed.
Must be flexible to accommodate lunch and dinner times that change on occasion.
Preservation of a peaceful household atmosphere is essential.
Ability to travel to and work at winter and summer homes; valid driver’s license required.
Must be responsible, resolute, and dependable; neat and tidy in appearance; organized and dependable.
Proper storing of opened food to ensure freshness and safety.
Exemplify a cheerful outlook and demonstrate pride in service.
Demonstrate an eye for details and aesthetics.
The highest level of confidentiality and sensitivity to privacy must always be exercised.

ESSENTIAL PHYSICAL DEMANDS:

Ability to remain standing for lengthy periods of time.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and/or replenish merchandise and/or cooking equipment.
Ability to use hands to seize, hold, grasp, turn, or otherwise, to chop, whisk, slice, stir, juice, and/or other techniques.
Ability to work at a physically demanding pace.
Ability to lift thirty (30) pounds to a maximum height of six (6) feet.

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pantry chef jobs in grand rapids, mi

Private Chef

Kitchen Supervisor - Social Misfits

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