Outlets Sous Chef

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.

Manage all aspects of day-to-day operations of hotels food Outlets. Provide technical and administrative assistance to Executive Sous Chef

Develop menu options based on seasonal changes, market trends
• Cost all menus
• Menu abstracts
• Develops, maintains position checklists, operation prep checklists
• Conduct daily raw food cost tracking
• Ensure proper staffing for maximum productivity and high standards of quality, controls food, labor, expenses for maximum profitability
• Keeps track of Food waste logs.
• Collaborate with FOH management in maximizing guest experience
• Assist chefs in banquet culinary, providing support
• Attend department, division, hotel meetings as assigned
• Supervise, hire, train, and evaluate associate's performance
• Provide support to associates, junior chefs with various tasks, including line cooking, food preparation, and dish plating
• Recruit and train new kitchen employees to meet outlet, department standards and expectations.
• Adhere to and implement sanitation regulations and safety regulations. ECOSURE, Health department
• Resolve opportunities, associates and guests, in professional manner, as per department standards
• Training staff (BOH + FOH) on menu items including ingredients, preparation methods and unique tastes.
• Operates and maintains all department equipment and reports malfunctions, follow through
• Purchases appropriate supplies and manages inventories according to budget.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent incidents.
• Effectively investigates reports and follows-up on associate incidents.
• Sets a positive example for guest relations.

• 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.
• Assist in banquet kitchen as needed
• 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 Manager ServSafe certified.

Physical Requirements:

• Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

Working Environment:

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
• Exposure to hazardous cleaning chemicals.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.