About The Hotel
Designed to be the place where Atlanta turns up, turns out and gets down to business, Hotel Colee is at home in the heart of Buckhead. The neighborhood’s first Autograph Collection hotel and a proud member of Marriott, Hotel Colee’s independent spirit takes flight with inviting interiors and innovative programming centered around causing celebration. With 7,500, sq. ft of meeting space, 291 well-appointed rooms, an exciting rooftop bar, pool deck perched over Peachtree Road and delectable food and drink morning to night, the property offers business travelers and group clients plenty of excuses for putting on their feathers and daring to make a statement.

About The Company
Practice Hospitality manages hotels differently. A growing company with opportunities for advancement, we infuse hotels with style, spirit, and soul. We inspire, innovate and advocate. We deliver results and do well by our owners because we respect the individuality that we all bring to the table, the connectedness of our world and the impact we have on our community.

We are looking for someone who thinks big because, at Practice Hospitality, we value creativity, emotional intelligence, problem solving and innovation. This is an opportunity to be an integral part of a team that supports one another, is empowered, and holds themselves accountable. If you bring your A game every day and pursue excellence with tenacity, we want to invest in your professional and personal growth. But, more than anything, we are looking for good humans who care; about our guests, each other and making every moment together enriching, fulfilling and fun.

Job Role:

Responsible for the administration of the entire kitchen area in the absence of the Chef and/or Sous Chef. Assist and support kitchen staff as needed.

Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.

Responsibilities

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
• Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, following Health department regulations.
• Prepares daily requisitions for supplies and food items for production.
• Reads and employs math skills to follow recipes

Requirements

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• 3 years of culinary experience with at least one year of supervisory experience

Job Type:

Full time non-exempt

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Shift:

• 8 hour shift

Weekly day range:

• Weekend availability

Work setting:

• Casual dining restaurant

Experience:

• supervisory: 1 year (Preferred)
• culinary: 3 years (Preferred)

Language:

• write, read English language (Preferred)

Work Location: One location

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