Line Chef

About Omni Atlanta Hotel at Centennial Park:

Embrace the epitome of luxury and sophistication at the Omni Hotel at Centennial Park, a distinguished four-diamond property. Positioned right in the heart of downtown Atlanta's Centennial Park District, this refined hotel offers guests panoramic views of the vibrant downtown skyline or the picturesque Centennial Olympic Park. With connections to Philips Arena and the Georgia World Congress Center, it's the most convenient option for those looking to stay near the Mercedes-Benz Stadium.

Job Description:Line Chef

Supervising the banquet kitchen and its food production operations is integral to the Line Chef's role in facilitating event servicing.

Responsibilities:

• Supervise, oversee, and support the daily culinary operations of the banquet kitchen in its connection to banquets
• Allocates specific duties and preparation tasks to auxiliary banquet kitchen staff to facilitate the successful implementation of upcoming events.
• Ensure that top-quality food products are selected, organized, and inspected for the preparation of each menu item as indicated in the Banquet Event Order (BEO).
• Supervise and support the implementation and production of menu items.
• 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
• Evaluate the work output of culinary professionals and provide necessary guidance and disciplinary actions where deemed necessary.
• Foster efficient communications with the Executive Sous Chef and Executive Chef regarding food preparation.
• Elevate the level of professionalism displayed by our banquet staff by ensuring compliance with standards related to language, uniforms, hygiene, and interpersonal dynamics among team members.
• Further your understanding of the hospitality industry through continuous self-education, utilizing various tools like online resources, industry journals, textbooks, and professional networks.
• Leads the culinary team in preparing and presenting food for all banquet events.
• Takes part in instructing staff members about menu options, which involves detailing ingredients, cooking procedures, and special flavors. Encompasses training for both the Hot Kitchen as well as the Cold Kitchen
• Maintains all equipment within the department and notifies of any malfunctions promptly.
• Obtains proper supplies and controls inventory levels as per budgetary requirements.
• Examines the staffing levels to verify that they align with guest service, operational necessities, and financial goals.
• Instructs employees on safety procedures and supervises their ability to adhere to loss prevention policies to prevent accidents and manage financial outlays.
• Closely inspects accounts and proceeds with follow-ups on employee situations.
• Displays a favorable influence on guest interactions.

Qualifications:

• Engages with visitors to collect feedback on product quality and service levels; skillfully responds to and handles guest issues and complaints.
• Supports employees in offering excellent customer care. Ensures associates are aware of expectations and limits.
• Keeps an eye on how associates deliver service to customers and offers suggestions for improving their performance.
• Puts a strong focus on guest satisfaction in all department gatherings and strives for continuous improvement.
• Facilitating the training of employees to understand and meet guest expectations consistently.
• Supports in conducting interviews and recruiting associate team members with the required qualifications.
• Guarantees that associates receive suitable new hire training through a departmental orientation program to excel in their roles.
• Utilizes all accessible training resources for staff members; oversees continual training projects and delivers training sessions as necessary.
• Articulates performance expectations based on the job specifications for each position.
• Involvement in the process of appraising associate performance, offering feedback as deemed appropriate.
• Works to establish and sustain open, interactive associations with peers and emphasizes the necessity for team members to do the same with one another.
• The position mandates being able to work a variable schedule, which encompasses weekends, holidays, and rotating shifts.
• The requirement includes being certified in ServSafe management
• Formal training in culinary arts is strongly preferred.

Physical Requirements:

• Requires the capability to lift, push, pull, and carry moderate weight. Should be able to stand or walk for extended periods with frequent bending and twisting. Proficiency in using culinary tools like knives, commercial equipment, as well as having a sensitive taste and smell, is important.

Working Environment:

• The interior of the hotel encompasses restaurant and kitchen spaces that face challenges such as humidity, steam, and fluctuations in temperature.
• Confrontation with unsafe cleaning chemicals.