SeasonalJobs.dol.gov

Job Description

Full Time:

Yes

Number of Workers Requested:

3

Job Duties:

Workers will prepare all hot/cold food items and be responsible for consistency and quality production and ensure all food is served according to specification. Workers will support restaurant chef/sous chef and supervisor. Workers will help to train staff. Workers will control quality and consistency of all food served. Workers will ensure station is set for service 15 minutes prior to service. Workers will ensure all food supplies necessary for service are in appropriate supply on a timely basis. Workers will assist in controlling food cost. Workers will be required to learn all menu items produced by assigned station. Workers will be responsible for refrigeration and serving of cold food. Workers will be responsible for production of orders. Workers will help to make sure of product availability for all outlets items. Workers will direct proper sanitation of all kitchen facilities and equipment. Workers will keep kitchen clean and organize every day by any business. Workers will ensure that all kitchen equipment is in good working order. Workers will help to direct or report proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Workers will have hands on control over daily food production. Workers will monitor safety in the kitchen. Workers will ensure food quality and consistency, know hotel and kitchen expectations and the proper guidelines, help checks and controls prep and inventory lists for kitchen staff and help check quality and consistency.

Job Classification:

35-2014.00 - Cooks, Restaurant

Job Requirements

Experience Required:

Yes

Months of Experience Required:

12

Special Requirements:

Minimum of 1 year experience in a fast-paced culinary environment. The worker is required to obtain ServeSafe certification within two (2) weeks of their start date. The worker will be responsible for any associated certification fees. Must be able to work a flexible shift to include holidays, nights, and weekends. Stand for more than eight hours during a shift, bend, stoop, and lift more than 25 lbs. Minimum of 1 year experience in a fast-paced culinary environment, ability to multi-task with basic knife skills. Flexible scheduling to include mornings, weekends, and holidays. Conversational English Required.

Number of Hours Per Week:

35

Work Schedule (Start/End time):

6:00 A.M. - 12:00 A.M.

Employer Information

Trade Name/Doing Business As:

Omni Hotel at the Battery Atlanta

Company Name:

Georgia Ballpark Hotel Company, LLC

Location:

Atlanta, GA 30339

Worksite

Address:

2625 Circle 75 Parkway, Atlanta, GA 30339

Job Order Details

ETA Case Number:

H-400-25363-513521

Multiple Worksites:

No

Date Posted:

1/6/2026

Piece Rate Offer

$0.00

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