Chef de Cuisine - IC Buckhead Atlanta Hotel
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Chef de Cuisine - IC Buckhead Atlanta Hotel

InterContinental Hotels

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Chef de Cuisine - IC Buckhead Atlanta Hotel

Cosa comprende il lavoro

Description
About us

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

  • Be charming by being approachable, having confidence and showing respect.
  • Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownershipof getting things done.
  • Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Our Hotel:

InterContinental Buckhead is one of Atlanta’s established Mobil Four Star luxury properties located in the heart of the prestigious Buckhead neighborhood. InterContinental Buckhead Atlanta is a stately and sophisticated hotel that offers premier travel experience with 422 guest rooms, 31,000 square feet of flexible event space including our lavish ballrooms which can host up to 850 guests for a seated dinner and 1500 for a convention, conference or reception. Enjoy local southern-inspired cuisine at Southern Art restaurant, serving breakfast, lunch and dinner inspired by our acclaimed celebrity chef restaurateur and cookbook author Art Smith. Meet friends and colleagues at Bourbon Bar and sip your way through our 70 hand selected craft bourbons. Or enjoy a workout in our fitness center or a swim in our outdoor saltwater pool. Pamper yourself in our newly-renovated Jurlique Spa at InterContinental Buckhead Atlanta where we combine our expertise in growing and crafting pure and effective skin care with holistic therapies from around the world.

Visit our website at:

Your day to day

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled.  Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

Duties and Responsibilities

FINANCIAL RETURNS

  • Supervise the preparation and presentation of all menu items in accordance with established recipes and standards.  Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines.
  • Establish procedures and timeframes for conducting inventory.  Determine minimum and maximum stocks for all food, material, and kitchen equipment.

PEOPLE

  • Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies.  Alert management of potentially serious issues.
  • Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
  • Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. 
  • Interact with outside contacts:
    • Guests – to ensure their total satisfaction
    • Vendors – to order supplies and equipment
    • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

GUEST EXPERIENCE

  • May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

RESPONSIBLE BUSINESS

  • Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work.  Communicate and enforce policies and procedures with all staff. 
  • Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. 
  • Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis.  Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.  Notify Engineering immediately of any maintenance and repair needs. 
  • Assist sales, catering and banquet staff with banquets, parties and other special events.
  • May serve as Manager on Duty or perform other duties as assigned.
What we need from you

QUALIFICATIONS AND REQUIREMENTS

Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience

This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 50 pounds
  • Moving about the kitchen
  • Handling food, objects, products and utensils
  • Bending, stooping, kneeling

Other:

  • Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company..
  • Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
  • Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
  • Problem solving, reasoning, motivating, organizational and training abilities are used often.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
  • May be required to work nights, weekends, and/or holidays.
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Chef de Cuisine - IC Buckhead Atlanta Hotel

Atlanta, GA, Stati Uniti

A tempo completo, A tempo indeterminato

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