Grill/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:Grill/Broiler Cook

To guarantee the smooth operation of food production in the Banquet kitchen for events, the Grill/Broiler Cook takes charge of overseeing all related aspects.

Responsibilities:

• Manage, supervise, and support the daily culinary operations of the banquet kitchen as it relates to banquet services
• Allots roles and responsibilities to auxiliary banquet kitchen staff with detailed task lists for the successful coordination of upcoming events.
• Make sure to choose, arrange, and inspect only the most superior quality food products for the preparation of all menu items listed in the Banquet Event Order (BEO).
• Direct and support the production and implementation of menu options.
• 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
• Review the performance of kitchen staff and provide necessary feedback and disciplinary action.
• Keep open lines of communication with the Executive Sous Chef and Executive Chef regarding food preparation.
• Promote a culture of professionalism within our banquet team by emphasizing the importance of using correct language, maintaining proper uniforms, practicing good hygiene, and fostering positive employee relationships.
• Keep up with learning about the hospitality field by making use of tools like the internet, industry magazines, books, and professional organizations.
• Supervises the banquet kitchen team to ensure the successful preparation and presentation of food at events.
• Takes part in the training of employees on menu items, covering ingredients, preparation methods, and distinct flavors. This training includes sessions for both the Hot Kitchen and the Cold Kitchen
• Manages the functionality of all department equipment and communicates any malfunctions as required.
• Obtains necessary resources and monitors stock levels while adhering to budget restrictions.
• Assesses staffing levels to ascertain that guest service, operational demands, and financial goals are being adequately addressed.
• Trains team members on safety protocols and supervises their compliance with loss prevention strategies to prevent accidents and regulate financial outflows.
• Carefully examines reports and follows through with investigations on associate incidents.
• Sets a precedent for exemplary guest relations practices.

Qualifications:

• Engages with customers to obtain feedback on the quality of products and service efficiency; effectively addresses and manages guest grievances and issues.
• Empowers staff to deliver outstanding customer assistance. Ensures a thorough understanding of expectations and limitations.
• Evaluates the way associates interact with clients and offers input to aid them in bettering their service performances.
• Puts emphasis on guest gratification in all department meetings and aims for continuous progress.
• Aiding team members in obtaining continuous training to comprehend the expectations of guests.
• Helps in the process of interviewing and hiring of associate team members who have suitable skills.
• Ensures that associates are adequately trained during departmental orientation to support seamless daily operations.
• Utilizes all existing on-the-job training tools for team members; oversees ongoing training activities and carries out training sessions when suitable.
• Clearly communicates performance standards in accordance with the job descriptions for every position.
• Engages in assessing associates' performance and offers feedback as part of the appraisal process.
• Promotes and supports an atmosphere of transparent and cooperative relationships with colleagues and underscores the importance of team members reciprocating this behavior within the team.
• Availability to work during irregular hours, such as weekends, holidays, and rotating shifts, is expected.
• Compliance requires certification in ServSafe management
• Possessing a culinary certification or relevant formal education is advantageous.

Physical Requirements:

• Should have the ability to manage moderate weight through lifting, pushing, pulling, and carrying. Must be capable of prolonged standing or walking, involving frequent bending and twisting motions. Proficiency in utilizing culinary tools like knives, commercial equipment, etc., as well as having a sharp taste and smell, is crucial.

Working Environment:

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