Short Order Side Cook

Job Description:Short Order Side Cook

It is the Short Order Side Cook's responsibility to supervise and coordinate all activities within the banquet kitchen to meet the demands of event catering.

Responsibilities:

• Coordinate, supervise, and aid in the day-to-day culinary tasks within the banquet kitchen, focusing on banquets
• Delegates responsibilities and outlines tasks for auxiliary banquet kitchen employees to ensure the seamless execution of upcoming functions.
• Inspect, organize, and use exclusively the highest standard food products for the preparation of all menu items as per the Banquet Event Order (BEO).
• Oversee and facilitate the preparation and execution of menu selections.
• Oversee the verification, organization, and regular rotation of food supplies to align with health department guidelines, encompassing inventory supervision, tagging, dating, and depositing items in appropriate containers for culinary purposes
• Assess the performance of cooks and offer constructive criticism and disciplinary measures as required.
• Ensure effective communication with the Executive Sous Chef and Executive Chef regarding food production.
• Uphold professionalism within our banquet team by enforcing guidelines related to language use, uniform standards, personal hygiene, and employee interactions.
• Enhance your understanding of the hospitality industry through ongoing self-education, utilizing various resources like online platforms, industry periodicals, printed materials, and professional affiliations.
• Guides and directs the kitchen team in food preparation and presentation for banquets.
• Takes part in training employees on menu items, covering ingredients, preparation methods, and unique tastes. Includes sessions focusing on both the Hot Kitchen and the Cold Kitchen
• Maintains and operates department equipment, ensuring to report any malfunctions promptly.
• Procures adequate supplies and supervises inventory management within budget constraints.
• Reviews the staffing levels to make certain that guest service, operational needs, and financial objectives are all being addressed.
• Educates employees on safety practices and monitors their adherence to loss prevention guidelines in order to avert mishaps and reduce expenses.
• Meticulously reviews reports and undertakes inquiries into employee matters.
• Provides a positive illustration of effective guest relations.

Qualifications:

• Communicates with visitors to gather feedback on the quality of services and products; adeptly responds to and resolves guest issues and complaints.
• Empowers staff to deliver outstanding customer assistance. Ensures a thorough understanding of expectations and limitations.
• Watches over the conduct of employees when serving customers and offers guidance for ongoing improvement in service delivery.
• Concentrates on guest happiness during all departmental meetings and aims for continuous refinement.
• Supporting staff in ongoing education to ensure they understand and meet guest needs effectively.
• Aids in the recruitment and hiring of associate team members with the appropriate skills.
• Shows commitment to ensuring that associates are proficient in various tasks through a well-structured departmental orientation program.
• Uses all available on-the-job training tools for team members; supervises ongoing training activities and conducts training sessions when appropriate.
• Expresses performance expectations that are in line with the defined job descriptions.
• Plays a role in the evaluation of associates' performance, providing feedback when necessary.
• Encourages the establishment and continuance of transparent and cooperative partnerships with team members and reinforces the importance of reciprocity among associates.
• A flexible shift pattern is necessary, which may include weekends, holidays, and rotating shifts.
• The requirement includes being certified in ServSafe management
• 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.
• Encountering hazardous cleaning chemicals.

About Omni Atlanta Hotel at Centennial Park:

Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes-Benz Stadium.