Broiler Cook

Overview:

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.

Job Description:Broiler Cook

In overseeing the banquet kitchen, the Broiler Cook ensures the effective production of food to meet the requirements of different events.

Responsibilities:

• Oversee, organize, and offer assistance in the daily culinary functions of the banquet kitchen for banquet-related activities
• Delegates preparation tasks and specific duties to auxiliary banquet kitchen employees to facilitate the smooth running of upcoming events.
• Pick, arrange, and examine top-notch food products to be used in the cooking of all menu items as outlined in the Banquet Event Order (BEO).
• Manage and assist in the production and delivery of menu items.
• Supervise the reception, organization, and regular turnover of food supplies in adherence to health codes, encompassing inventory management, tagging, dating, and transferring goods into suitable receptacles for culinary use
• Review the performance of kitchen staff and provide necessary feedback and disciplinary action.
• Maintain strong communication with the Executive Sous Chef and Executive Chef about food manufacturing.
• Uphold professionalism within our banquet team by enforcing guidelines related to language use, uniform standards, personal hygiene, and employee interactions.
• Keep advancing your knowledge of the hospitality sector by leveraging tools like online platforms, industry publications, literary sources, and professional networks.
• Supervises and guides the banquet kitchen team in the creation and display of food items for events.
• Takes on the responsibility of training staff on menu offerings, explaining ingredients, preparation techniques, and unique flavors. This includes both the Hot Kitchen and the Cold Kitchen
• Maintains and operates department equipment, ensuring to report any malfunctions promptly.
• Purchases appropriate supplies and manages inventory allocations in accordance with budget guidelines.
• Evaluates the staffing levels to make sure that they are in alignment with guest service, operational demands, and financial objectives.
• Trains team members on safety protocols and supervises their compliance with loss prevention strategies to prevent accidents and regulate financial outflows.
• Scrutinizes thoroughly reports and carries out investigations into associate incidents.
• Serves as a model for fostering favorable relationships with visitors.

Qualifications:

• Engages guests to collect feedback on product excellence and service satisfaction; efficiently addresses and manages guest issues and dissatisfaction.
• Supports team members in offering top-notch customer support. Ensures a clear understanding of expectations and boundaries among associates.
• Monitors how associates engage with customers and offers constructive critiques to help them enhance their service skills.
• Puts emphasis on guest gratification in all department meetings and aims for continuous progress.
• Supporting associates in acquiring continuous education to meet the needs of guests.
• Participates in the interviewing and hiring procedures for associate team members with the appropriate competencies.
• Advocates for the implementation of a departmental orientation program to equip associates with the necessary skills for job performance.
• Engages with various on-the-job training methods for employees; manages ongoing training initiatives and leads training sessions as required.
• Conveys the performance requirements specific to each position as described in the job listings.
• Involvement in the associate performance appraisal process, giving feedback where necessary.
• Encourages and fosters open, collaborative relationships with colleagues and emphasizes the need for team members to uphold similar connections within the group.
• Being able to work a flexible schedule that includes weekends, holidays, and rotating shifts is a must.
• Compliance requires certification 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:

• Within the hotel, there are areas such as the restaurant and kitchen that experience exposure to moisture, steam, and fluctuations in temperature.
• Interaction with hazardous cleaning compounds.