Kitchen Supervisor / Cook - Portico

Job Description

Job Description

At Lodgco, we believe that hospitality success is driven by unwavering dedication, a vibrant workplace culture, and impactful narratives. We believe in investing in our team’s development to deliver a superior customer experience and achieve success together. For three decades, Lodgco Hospitality has set the standard for hospitality success. We are committed to revenue growth and maximizing the value of the assets we manage while fostering a supportive environment for our employees. Join us in elevating hotel operations and maximizing profitability.

Canopy by Hilton Grand Rapids Downtown is searching for a passionate culinary professional to join our team at Portico , our bright, modern café‑style restaurant known for approachable, fresh dishes and warm hospitality. Portico serves guests throughout the day, offering a welcoming environment for breakfast and lunch.

The Kitchen Supervisor/Cook will take on a key support role within our Food & Beverage as well as Banquet operations. This position is ideal for someone who not only excels in preparing high‑quality dishes with consistency and care, but also enjoys stepping into a leadership role to help guide and support the kitchen team. The ideal candidate brings strong culinary skills, a passion for maintaining high standards, and the ability to assist with supervisory responsibilities that keep our kitchen running smoothly.

If you thrive in a fast‑paced environment, take pride in delivering exceptional food and service, and are ready to contribute to a collaborative, guest‑focused team, we’d love to meet you!

JOB SUMMARY:

Responsible for assisting in the preparation, production and control of all food items in the establishment while maintaining profitable F&B operations and high-quality product and service levels.

ESSENTIAL JOB FUNCTIONS:

• Assist the Executive Chef with the supervision and coordination of culinary activities and employees; train, develop, assess and empower staff to achieve the department's goals.
• Prepare food of consistent quality following recipe cards, prep lists, production and portion standards per order from service staff.
• Assist in the production of food and visually inspect all items sent from the kitchen to ensure quality and timeliness.
• Practice proper sanitation at all times and follow all kitchen guidelines for date marking and storage procedures according to federal, state, local and company regulations.
• Assist in the selection and development of recipes to ensure consistent quality.
• Adhere to presentation techniques learned and quality standards for the kitchen.
• Follow kitchen guidelines for food production and utilize supplies, food, and ingredients accordingly not to prepare more than estimated needs.
• Ensure all products adhere to proper temperature control and storage measures.
• Ensure knowledge of menu and all food products for all areas.
• Ensure proper equipment operation/maintenance and communicate to Executive Chef any issues.
• Monitor inventory and par levels and communicate any short falls or discrepancies effectively to supervisor.
• Check par levels for shift using the prep and pull system to determine proper stocking needs.
• Cook selected items per order or for select occasions as needed
• Assist with special catering events and follow recipes, production models and presentation guidelines
• Interact positively with guests, coworkers and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly under the direction of the Executive Chef.
• Assist in the front of the house as needed.

OTHER DUTIES:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

COMPETENCIES:

• Must be able to speak, read, write, and communicate in English to adequately perform the duties of the job.
• Strong leadership skills to rally and motivate kitchen staff.
• Extensive knowledge of Food and Beverage service standards.
• Must be detail-oriented in reviewing final food products and general management of the kitchen.
• Ability to multitask, prioritize and delegate daily workload.
• Must be able to work varying schedules that include evenings, weekends, holidays, and extended hours as business dictates.
• Able to wear proper uniform in accordance with Lodgco Hospitality policies and procedures.
• Perform other duties as requested by management

REQUIRED/PREFERRED EDUCATION AND EXPERIENCE

• High School diploma/GED or equivalent education/experience required.
• A degree in Culinary Management or Hospitality Management preferred.
• 2+ years of restaurant or culinary experience preferred.
• Food Handler/Safe Serv certification is required.
• Applicable state certifications and brand training as required.

ADDITIONAL ELIGIBILITY QUALIFICATIONS

Satisfactory criminal background screening required - Valid driver’s license and safe driving record may be required

SUPERVISORY RESPONSBILITY

This position may have supervisory responsibilities.

BENEFITS WE OFFER

• Career development & training
• Paid time off
• Health/Dental/Vision insurance options
• Travel & hotel discounts
• 401(k) with company match
• Incentive programs
• And more!

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to stand for entire shift, balance, reach, push, pull, lift, grasp, feel, talk, hear, see, smell, taste and perform repetitive motions that require manual dexterity.

This position requires the exertion of up to 50 pounds of force and lifting up to 50 pounds occasionally. The employee is required to have visual acuity to operate machinery and tools, determine accuracy, neatness and thoroughness of food and make general observations of facilities. This position is primarily indoors and may subject the employee to high or cold temperatures from machinery and moderate noise level.

EXPECTED HOURS OF WORK

This position requires variable hours based on the needs of the hotel including nights and weekends.

EEO STATEMENT

In accordance with all applicable local, state, and federal laws, Lodgco is committed to a policy of nondiscrimination and equal employment. This policy requires that all decisions involving hiring, promotion, transfer, compensation, benefits, training, discipline, and all other personnel practices and terms or conditions of employment will be made without regard to race, color, religion, sex, age, national origin, disability, genetic information, height, weight, marital status, veteran status, sexual orientation or any other protected characteristic under state, federal, or local law. Lodgco also prohibits retaliation against any employee because the employee has engaged in an activity that is protected under state, federal, or local law.

NOTICE OF E-VERIFY PARTICIPATION

Lodgco Hospitality participates in E-Verify to confirm the identity and employment authorization of individuals hired to work in the United States. Before submitting this application, please review the following documents:

• E-Verify Notice of Participation
• Right to Work

By continuing with this application, you acknowledge that you have been informed of our participation in E‑Verify and have had the opportunity to review these notices.

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