**Additional Information** **Job Number** 24187258 **Job Category** Food and Beverage & Culinary **Location** Le Méridien Atlanta Perimeter, 111 Perimeter Center West, Atlanta, Georgia, United States, 30346VIEW ON MAP (https://www.google.com/maps?q=Le%20M%C3%A9ridien%20Atlanta%20Perimeter%2C%20111%20Perimeter%20Center%20West%2C%20Atlanta%2C%20Georgia%2C%20United%20States%2C%2030346) **Schedule** Full Time **Located Remotely?** N **Position Type** Management **Additional Information:** This hotel is owned and operated by an independent franchisee, Shaner Hotel Group. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Responsibilities Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train, and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. _This company is an equal opportunity employer._ frnch1