Chef de Cuisine

1 week ago(12/5/2017 11:00 AM)
Requisition ID
# of Openings
Category (Portal Searching)




Scheduled to open early 2018, the luxurious Omni property will be a full-service hotel and serve as a cornerstone of the mixed-use community adjacent to SunTrust Park, future home of the Atlanta Braves. The Omni Hotel at The Battery Atlanta will feature 16 floors, approximately 264 guest rooms including 28 suites, over 12,000 square feet of meeting space, an elevated pool deck and bar overlooking the ballpark, and a signature restaurant.


Located on the 60-acre mixed-use development site, at the northwest intersection of I-75 and I-285 at Cobb Parkway, the new community will redefine the traditional model of “live, work, play” into a “play, work, stay” destination. The community will also feature residences and premier office space, an entertainment venue, retail and a variety of dining options.”

Job Description

To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.


  • Responsible for the execution of all Omni Hotel and company policies/procedures,

ensuring that all services provided achieve the established standards within the agreed

budgetary controls.

  • Assist and advise Executive Chef in creating and executing menu options consistent

with the standards of the culinary direction of Achie's.

  • Have excellent communications with Director of Operations and Event

Coordinators within the Omni hotel.

  • To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed,

control all overheads/achieve food cost budget throughout the oncoming year/report all

variances from actual budget with the reasons and recommendations for remedial action.

  • Advise the Executive Chef on all matters relating to the banquet kitchen area and

ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

  • Ensure guest satisfaction with the smooth and effective running of the day-to-day


  • To maintain control of the standards for purchasing and receiving items.
  • Work closely with the storeroom manager and food and beverage controller to

establish and maintain control of the standards for purchasing and receiving items.

  • To test and evaluate products for quality, paying particular attention to yield/holding

qualities/market price/wastage usage of leftovers.

  • Constantly inspect all food service sections during service time to ensure that the

correct standards are maintained.

Responsible for control of equipment and scheduling maintenance


  • Has a respect for, dedication to, and intimate knowledge of edible ingredients.
  • AAS in Culinary Arts or equivalent from an accredited University or Institute.
  • 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


  • 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.

  • Servesafe Sanitation; ACF Certified preferred

Must be able to work a flexible shift to include holidays and weekends


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