Short/Sides Cook

Job Summary:Short/Sides Cook

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

Responsibilities:

• Manage and direct the day-to-day culinary operations in the banquet kitchen specifically for banquet functions
• Delegates preparation tasks and specific duties to auxiliary banquet kitchen employees to facilitate the smooth running of upcoming events.
• Inspect, organize, and use only the highest standard food products while preparing all menu items according to the Banquet Event Order (BEO).
• Oversee and facilitate the preparation and execution of menu selections.
• Supervise the confirmation, arrangement, and periodic alteration of food provisions following health regulatory guidelines, encompassing inventory scrutiny, marking, dating, and placing merchandise in suitable containers for culinary processing
• Review the performance of chefs and offer feedback and disciplinary measures to ensure optimal work performance.
• Sustain productive dialogues with the Executive Sous Chef and Executive Chef concerning food manufacturing.
• Uphold professionalism within our banquet team by enforcing guidelines related to language use, uniform standards, personal hygiene, and employee interactions.
• Further your understanding of the hospitality industry through continuous self-education, utilizing various tools like online resources, industry journals, textbooks, and professional networks.
• Supervises the banquet kitchen team to ensure the successful preparation and presentation of food at events.
• Engages in the education of staff members about menu items, such as ingredients, cooking styles, and unique flavors. This training encompasses both Hot Kitchen and Cold Kitchen specialties
• Maintains and operates department equipment, ensuring to report any malfunctions promptly.
• Sources necessary materials and maintains inventory levels within specified budget parameters.
• Assesses staffing levels to ascertain that guest service, operational demands, and financial goals are being adequately addressed.
• Instructs employees on safety procedures and supervises their ability to adhere to loss prevention policies to prevent accidents and manage financial outlays.
• Meticulously reviews reports and undertakes inquiries into employee matters.
• Acts as a role model for establishing strong relationships with guests.

Qualifications:

• Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
• Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters.
• Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Helps associates receive on-going training to understand guest expectations.
• Assists as needed in the interviewing and hiring of associate team members with the appropriate skills.
• Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross trained to support successful daily operations.
• Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in the associate performance appraisal process, providing feedback as needed.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Must be able to work a flexible shift to include holidays weekends and rotating shift.
• Must be Management ServSafe certified
• A culinary degree and/or formal training is strongly preferred.

Physical Requirements:

• Should be capable of lifting, moving, pushing, and carrying moderate loads effectively. Must have the endurance to stand or walk for long periods with frequent bending and twisting. Proficiency in using culinary tools like knives, commercial equipment, along with a discerning taste and smell, is a prerequisite.

Working Environment:

• The hotel features restaurant and kitchen areas that are prone to exposure to humidity, steam, and extreme temperatures within its interior.
• Exposure to perilous cleaning products.

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.