Located at Le Méridien Atlanta Perimeter, this position involves planning, prepping, setting up, and providing quality service in all areas of food production for menu items and specials. You will direct, train, and monitor the performance of kitchen staff while maintaining organization, cleanliness, and sanitation of work areas and equipment.

It is essential to maintain strict adherence to state sanitation/health regulations and hotel requirements. You will be required to establish, maintain, and train standards and procedures for operations and safe working conditions in the department.

Your responsibilities will include hiring and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, and addressing complaints to ensure guest satisfaction. Additionally, you will handle other duties as assigned.

The ideal candidate should have a minimum of three years of experience as a line cook, with prior supervisory experience preferred. Effective communication skills with guests, management, and co-workers are vital. A high school graduate or equivalent is required, with a preferred certification of culinary training and a safe food handling certificate. The ability to read and interpret documents such as B.E.O.'s, safety rules, and procedure manuals is necessary. Being bilingual in English and Spanish is a plus.

• Flexible schedule including weekends and holidays.
• Opportunity for career growth and development.
• Work in a team-oriented environment.
• Equal opportunity employer.

• Minimum of three years of experience as a line cook.
• Prior supervisory experience preferred.
• Strong communication skills with guests and co-workers.
• High school graduate or equivalent, culinary training certification preferred.
• Safe food handling certificate.
• Ability to read and interpret documents.
• Bilingual English/Spanish a plus.