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.

Omni Atlanta hotel at Centennial Olympic Park is excited to offer competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts! If you love hospitality, and have a passion to serve others then youll love working with the Omni Atlanta Hotel at Centennial Olympic Park!

Responsible for supervising and coordinating all pastry and baking preparation for all hotel outlets.

• Assign production work for associates.
• Controls all food costs and payroll.
• Responsible for purchasing supplies.
• Coordinate production of all baked goods and dessert items ordered by outlets.
• Completes any special requests ordered by outlets or other departments. Requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• Ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.
• Ensure all equipment is in full working order.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure the compliance with them.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• To be a clear thinker, remain calm and resolve problems using good judgment.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Consistently check line plating and quality.
• Supervise daily pastry preparation for assigned areas

• Previous experience as Pastry Supervisor or Junior Sous Chef for a four-star hotel, chain or catering company, upscale restaurant (previous preparation and production, hot line and cold line experience a plus)
• Strong background in Culinary Arts with focus on kitchen management and high-volume pastry production.
• Highly motivated self starter focused on quality, organization, cleanliness and teamwork.
• High level of written and verbal communication skills.
• Moderate computer skills
• Can successfully read, understand and plan production schedules through the use of BEOs.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments. Ability to plan, produce and execute large dessert plate ups and dessert tables for buffet presentation.
• A good understanding of the modern diet: including but not limited to celiac, gluten intolerances food allergies, dairy intolerances and low sodium diets.
• Have a good understanding of dessert and pastry production including but not limited to: the ability to produce a quality from scratch biscuit, muffin, basic breakfast bread, basic fruit tart, mousses, cakes, custards, pastry cream, crme anglaise, cookies, crme brulee, dessert garnishing, some sugar work and chocolate based dessert production.
• Proven leadership skills with the ability to effectively train, coach and exercise supervisorial courage.
• The ability to lead staff line-ups and regular meetings assigned by Banquet Chef and Executive Sous Chef.
• The ability to lift up to 40 lbs, push/pull up to 50 lbs and stand for long periods of time.
• Be able to work a flexible schedule, including holidays, weekends, and night shifts and early morning production shifts.
• Must be able to prepare a basic crme anglaise, basic from scratch biscuit or scone and one chocolate-based dessert plate in one hour
• Maintain a professional business appearance, attitude, and performance
• Must be Serve Safe Certified

Omni Hotels & Resorts is an equal opportunity employer. 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.