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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $47,300.00 - $63,800.00
Work Schedule
Standard Hours
Flexible
Benefits
Medical insurance
Vision Insurance
Dental Insurance
Life insurance
long term disability insurance
Company matched 401K
Roth 401k
Flexible spending account
Employee assistance program
paid leave
free meal
Pet insurance
Team Member Travel Discounts
Employee events
Job Description
The Hilton Atlanta Northeast, part of the esteemed Crestline Hotels & Resorts portfolio, is a premier hotel located in the bustling metropolitan hub of Atlanta. Known for its exceptional hospitality and commitment to providing memorable guest experiences, this hotel combines modern amenities with Southern charm to deliver outstanding service to business and leisure travelers alike. Hilton Atlanta Northeast is dedicated to creating an inclusive and supportive work environment that fosters both personal and professional growth for its employees. As a respected member of the hospitality industry, the hotel places great emphasis on teamwork, efficiency, and innovation, supporting a culture where... Show More
Job Requirements
- Bachelor's degree in a related field from an accredited university or culinary school plus at least two years of related experience
- or high school diploma or equivalent plus at least five years of related experience
- computer skills required
- familiarity with Microsoft Office preferred
- experience with hotel systems such as MICROS is required
- knowledge of restaurant and culinary operations within a hotel environment, including all laws and regulations related to these operations
Job Qualifications
- Bachelor's degree in a related field from an accredited university or culinary school plus at least two years of related experience
- or high school diploma or equivalent plus at least five years of related experience
- computer skills required
- familiarity with Microsoft Office preferred
- experience with hotel systems such as MICROS is required
- knowledge of restaurant and culinary operations within a hotel environment, including all laws and regulations related to these operations
Job Duties
- Maintain a hands-on approach to all culinary operations
- Work collaboratively with all members of the food and beverage team in menu planning, development, and execution
- Ensure all culinary staff is properly trained to standards and able to carry out the operations of the department
- Assists in calculating accurate, theoretical, and weighted food costs and coordinates with accounting for food costs
- Give instructions to cooking personnel in fine points of cooking
- Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions
- Taste and evaluate all food items within the operation
- Estimate production needs on a daily and weekly basis and communicate production needs to key kitchen associates daily
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards
- Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance in lodging and dining facilities
- Keep records required by government agencies regarding sanitation and food subsidies when appropriate
- Assist in establishing standards for personnel performance and customer service
- Review work procedures and operational problems to determine ways to improve service, performance, or safety
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
- Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable
- Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control
- Train workers in food preparation, service, sanitation, and safety procedures
- Coordinate with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and group information
- Coordinate with Catering, Conference Services, and Banquet Departments for catering procedures, Banquet Event Orders (BEOs), and weekly forecast meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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