Banquet Sous Chef (OEM)

Corporate Office•Atlanta, GA

18d•Onsite

About The Position

Overview 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. Omni Atlanta's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Hotel at Centennial Park may be your perfect match. Job Description To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and banquets.

Requirements

Previous culinary experience is highly preferred.
Must possess strong organizational, management, culinary, communication, and motivational skills.
Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
Must obtain Servesafe Manager Certification.

Responsibilities

Scheduling of staff according to budget and business forecast.
Develop additions to menu.
Training of Staff.
Responsible for product availability for all restaurant and banquet items.
Directs proper sanitation of all kitchen facilities and equipment.
Ensures that all kitchen equipment is in good working order.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitors and has hands on control over daily food production.
Monitors safety of staff.
Maintains good working relationship with Front of the House Manager.
Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Checks and controls sign-in and sign-out procedures for kitchen staff.
Conducts kitchen department meetings.
Ensure work area is clean and clear of standing water, debris or any objects that can obstruct the job duties from being performed safely, efficiently and effectively.