Salad/Pantry Cook

Overview:

About Omni Atlanta Hotel at Centennial Park:

Indulge in a luxurious retreat at the Omni Atlanta Hotel at Centennial Park, renowned for its elegant style and top-tier amenities. Located in downtown Atlanta's bustling Centennial Park District, guests can enjoy stunning views of either the city's dynamic skyline or the serene Centennial Olympic Park. Connected to Philips Arena and the Georgia World Congress Center, this luxury hotel is the premier choice for accommodations near the Mercedes-Benz Stadium.

Job Description:Salad/Pantry Cook

It is the Salad/Pantry Cook's responsibility to supervise and coordinate all activities within the banquet kitchen to meet the demands of event catering.

Responsibilities:

• Plan, oversee and assist in day-to-day culinary operations of the banquet kitchen as it pertains to banquets
• Assigns preparation and specific duties lists to auxiliary banquet kitchen staff for efficient execution of upcoming events.
• Select, order, and inspect and use only the highest standard food product in preparation of all menu items as per Banquet Event Order (BEO).
• Oversee and aid in production and execution of menu items.
• Monitor the receipt, storage, and rotation of food product (as to comply with health department regulations), including coverage, labeling, dating and placing items in proper containers for kitchen service
• Evaluate the work performance of cooks and give guidance and discipline as necessary.
• Maintain effective communications with Executive Sous ChefExecutive Chef concerning food production.
• Facilitate the professionalism of our banquet team by adhering to proper language, uniforms, hygiene, and employee relations.
• Continue self-education of hospitality industry using available tools such as internet, industry magazines, books, and organization.
• Leads the Banquet Kitchen Team in food preparation and presentation during all events.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Hot Kitchen and Cold Kitchen
• Operates and maintains all department equipment and reports malfunctions.
• Purchases appropriate supplies and manages inventories according to budget.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Effectively investigates reports and follows-up on associate incidents.
• Sets a positive example for guest relations.

Qualifications:

• Communicates with customers to gather opinions on the quality of products and service standards; skillfully handles and resolves guest concerns and feedback.
• Empowers staff to deliver outstanding customer assistance. Ensures a thorough understanding of expectations and limitations.
• Keeps an eye on how associates deliver service to customers and offers suggestions for improving their performance.
• Underlines the importance of guest happiness in all department gatherings and focuses on continual improvement.
• Facilitating staff members in receiving continuous training to better comprehend guest expectations.
• Aids in the recruitment and hiring of associate team members with the appropriate skills.
• Conveys the importance of a departmental orientation program in training associates for successful completion of their job responsibilities.
• Utilizes all existing on-the-job training tools for team members; oversees ongoing training activities and carries out training sessions when suitable.
• Articulates performance expectations based on the job specifications for each position.
• Plays a role in the evaluation of associates' performance, providing feedback when necessary.
• Emphasizes the importance of building and preserving open, collaborative connections with associates and ensures that team members understand the significance of doing the same.
• Availability to work during irregular hours, such as weekends, holidays, and rotating shifts, is expected.
• Obtaining ServSafe management certification is a prerequisite
• Candidates with a culinary degree or equivalent education will be favored.

Physical Requirements:

• The role demands the capability to lift, push, pull, and transport moderate loads effectively. Being able to stand or walk for lengthy periods with frequent bending and twisting is essential. Proficiency in utilizing culinary tools such as knives and commercial equipment and having a good taste and smell sensitivity are key requirements.

Working Environment:

• The restaurant and kitchen spaces in the hotel's interior are exposed to humidity, steam, and extreme temperatures.
• Exposure to perilous cleaning products.