Line Cook

Job Description:Line Cook

The Line Cook plays a crucial role in managing the banquet kitchen and its food production operations for servicing events.

Responsibilities:

• Coordinate, supervise, and aid in the day-to-day culinary tasks within the banquet kitchen, focusing on banquets
• Distributes lists of tasks and specific duties to auxiliary banquet kitchen staff to assist in the effective management of upcoming events.
• Select, organize, and inspect premium food items for the preparation of every menu item as specified in the Banquet Event Order (BEO).
• Monitor and help facilitate the creation and deployment of menu selections.
• Oversee the acceptance, arrangement, and systematic replenishment of food provisions to meet health regulatory standards, comprising categorization, marking, dating, and transferring products into appropriate vessels for kitchen utilization
• Assess the job performance of chefs and offer appropriate guidance and correction when needed.
• Ensure effective communication with the Executive Sous Chef and Executive Chef regarding food production.
• 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.
• Continue expanding your expertise in the hospitality industry by utilizing resources such as the internet, trade publications, books, and industry associations.
• Manages the team responsible for food preparation and presentation at banquet functions.
• 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
• Keeps departmental equipment operational and reports any malfunctions for prompt attention.
• Acquires suitable supplies and oversees inventory control within budgetary limits.
• Reviews staffing levels with the objective of ensuring that guest service, operational needs, and financial goals are all being met effectively.
• Guides employees in safety procedures and oversees their adherence to loss prevention policies to prevent accidents and curb expenses effectively.
• Conscientiously reviews documents and pursues follow-ups on employee cases.
• Displays a favorable influence on guest interactions.

Qualifications:

• Interacts with patrons to gather feedback regarding product quality and service experience; adeptly responds to and resolves guest concerns and complaints.
• Enables employees to excel in customer service provision. Ensures comprehension of expectations and guidelines by associates.
• Watches over the conduct of employees when serving customers and offers guidance for ongoing improvement in service delivery.
• Prioritizes guest contentment in every departmental gathering and strives for ongoing enhancement.
• Assisting staff members in receiving ongoing training to grasp guest requirements effectively.
• Supports in conducting interviews and recruiting associate team members with the required qualifications.
• Promotes a comprehensive orientation program for departmental associates to acquire the requisite training for successful job execution.
• Utilizes all accessible training resources for staff members; supervises continuing training programs and delivers training sessions as necessary.
• Expresses performance expectations that are in line with the defined job descriptions.
• Contributes to the evaluation of associate performance by providing feedback as needed.
• Works to ensure that collegial and collaborative relationships are established and upheld within the team, setting an example for associates to follow suit.
• The position demands flexibility in scheduling to accommodate weekends, holidays, and rotating shifts.
• Obtaining ServSafe management certification is a prerequisite
• A culinary degree or formal training is highly valued for this role.

Physical Requirements:

• Must possess the strength to lift, push, pull, and carry moderate weight as needed. Should be able to stand or walk for extended periods, with frequent bending and twisting. Proficiency in handling culinary tools like knives and commercial equipment, in addition to having a heightened taste and smell perception, is vital.

Working Environment:

• The interior of the hotel includes the restaurant and kitchen spaces, which are subject to high levels of humidity, steam, and varying temperatures.
• Exposure to harmful cleaning agents.

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.