Sous Chef

Job Summary:Sous Chef

The Sous Chef oversees and manages all aspects relating to the banquet kitchen to deliver food production services for events effectively.

Responsibilities:

• Supervise, organize, and aid in the daily culinary tasks of the banquet kitchen concerning banquets
• Assigns auxiliary banquet kitchen staff with detailed lists of tasks and duties to ensure the successful organization of upcoming events.
• Choose, arrange, and examine the finest quality food items for the creation of all menu offerings according to the Banquet Event Order (BEO).
• Manage and assist in the production and delivery of menu items.
• Manage the inspection, arrangement, and routine replacement of food commodities in accordance with health authority directives, involving inventory control, tagging, dating, and transferring items into correct receptacles for kitchen deployment
• Assess the performance of cooks and offer constructive criticism and disciplinary measures as required.
• Establish and uphold clear channels of communication with the Executive Sous Chef and Executive Chef in relation to food production.
• Cultivate professionalism within our banquet staff by emphasizing the necessity of using appropriate language, wearing proper uniforms, maintaining hygiene, and promoting harmonious employee relations.
• Continuously broaden your knowledge of the hospitality field by utilizing tools such as the internet, trade journals, literature, and professional groups.
• Guides and directs the kitchen team in food preparation and presentation for banquets.
• Engages in educating staff on menu options, including ingredients, preparation techniques, and distinctive flavors. Encompasses training for both the Hot Kitchen and the Cold Kitchen
• Manages the functionality of all departmental equipment, promptly notifying of any malfunctions for resolution.
• Purchases appropriate supplies and manages inventory allocations in accordance with budget guidelines.
• Assesses staffing levels to ascertain that guest service, operational demands, and financial goals are being adequately addressed.
• Coaches associates on safety practices and monitors their compliance with loss prevention measures to prevent incidents and control expenses.
• Systematically analyzes reports and conducts thorough investigations into staff incidents.
• Establishes a commendable standard for guest engagement.

Qualifications:

• Engages with visitors to gather input on the quality of the product and level of service; adeptly addresses and manages guest issues and grievances.
• Supports team members in offering top-notch customer support. Ensures a clear understanding of expectations and boundaries among associates.
• Evaluates the way associates interact with clients and offers input to aid them in bettering their service performances.
• Concentrates on guest happiness during all departmental meetings and aims for continuous refinement.
• Enabling team members to participate in continuous training sessions focused on guest expectations.
• Partakes in the process of interviewing and hiring of associate team members possessing the necessary skills.
• Supports the organization's efforts to cross-train associates during orientation to enhance operational efficiency.
• Uses all available on-the-job training tools for team members; supervises ongoing training activities and conducts training sessions when appropriate.
• Communicates the performance metrics based on the job descriptions tailored for each position.
• Provides feedback as part of participating in the associate performance appraisal process.
• Encourages and fosters open, collaborative relationships with colleagues and emphasizes the need for team members to uphold similar connections within the group.
• Availability to work during irregular hours, such as weekends, holidays, and rotating shifts, is expected.
• It is compulsory to be ServSafe management certified
• It is highly advised to have completed a culinary program or attained formal training.

Physical Requirements:

• Should be able to handle moderate weight by lifting, pushing, pulling, and carrying. Must be able to stand or walk for extended periods, involving frequent bending and twisting movements. Proficiency in using culinary instruments such as knives and commercial equipment, along with a strong sense of taste and smell, is essential.

Working Environment:

• The hotel features restaurant and kitchen areas that are prone to exposure to humidity, steam, and extreme temperatures within its interior.
• Encounter with toxic cleaning solutions.

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.