• Sous Chef Slry

    Job Locations US-GA-Atlanta
    Posted Date 2 weeks ago(6/4/2018 11:59 AM)
    Requisition ID
    2018-26017
    # of Openings
    1
    Category (Portal Searching)
    Culinary
  • Overview

     

    Atlanta

    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

    The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets

    Responsibilities

    • Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
    • Manages employees encompassing culinary, servers and stewarding.
    • Is responsible for the overall direction, coordination, and evaluation of restaurant unit.
    • Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
    • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

    Qualifications

    • AAS in Culinary Arts or equivalent from an accredited University or Institute.
    • Previous culinary experience is highly required.
    • 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 be able to work a flexibility schedule to include holidays and weekends.

    Servesafe Sanitation; ACF Certified preferred

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