Staff Dining Cook

About Company:

Hotel Phoenix rises at “Mile 0,” the historic terminus of the Western & Atlantic Railway and the very location of Atlanta’s founding. With its commanding presence at the gateway and centerpoint of Centennial Yards — one of the most ambitious new developments in Atlanta’s history — it signals a new era for a downtown that has long been neglected.

Hotel Phoenix is a bold, unapologetic statement of forward-looking confidence. It is the hotel Centennial Yards and downtown Atlanta deserves — a future-reaching hospitality experience inspired by the unique character, culture, and heritage of its location.

A standard-setting luxury hospitality experience, Hotel Phoenix is glamorous, world-class, and unmistakably of this place. It isn’t “Atlanta-themed;” it’s Atlanta revealed. True Southern hospitality without the clichés: anticipatory, proper, and delivered with warmth, charm, and sincerity.

About the Role:

The PHO - Staff Dining Cook plays a critical role in ensuring the preparation and delivery of high-quality meals for staff within the accommodation and food services environment. This position is responsible for maintaining consistent food standards, adhering to health and safety regulations, and supporting a positive dining experience for employees. The cook will collaborate closely with kitchen staff and management to plan menus, manage inventory, and optimize kitchen operations. Attention to detail and efficiency are essential to meet the demands of a fast-paced staff dining setting. Ultimately, this role contributes to the overall well-being and satisfaction of staff by providing nutritious, appealing, and timely meals.

Minimum Qualifications:

• High school diploma or equivalent.
• Proven experience as a cook in a commercial kitchen or staff dining environment.
• Knowledge of food safety and sanitation regulations (e.g., ServSafe certification or equivalent).
• Ability to follow recipes and prepare meals consistently.
• Physical ability to stand for extended periods and perform kitchen tasks.

Preferred Qualifications:

• Formal culinary training or certification.
• Experience working in a large-scale staff dining or institutional food service setting.
• Familiarity with menu planning and inventory control software.
• Strong communication and teamwork skills.
• Flexibility to work various shifts including early mornings, evenings, or weekends.

Responsibilities:

• Prepare and cook a variety of meals according to established recipes and dietary guidelines for staff dining.
• Ensure all food is prepared in compliance with health, safety, and sanitation standards.
• Assist in menu planning and inventory management to maintain adequate stock levels and minimize waste.
• Collaborate with kitchen team members to maintain a clean, organized, and efficient kitchen environment.
• Monitor food quality and presentation to ensure consistency and customer satisfaction.
• Support the implementation of special dietary requirements and accommodate staff preferences when possible.
• Participate in regular kitchen meetings and training sessions to stay updated on best practices and policies.

Skills:

The required skills such as food preparation, adherence to safety standards, and recipe execution are essential for daily kitchen operations, ensuring meals are prepared efficiently and safely. Knowledge of sanitation practices helps maintain a hygienic environment, protecting both staff and food quality. Preferred skills like culinary training and experience with inventory software enhance the ability to contribute to menu planning and resource management. Strong communication and teamwork skills facilitate smooth collaboration with kitchen staff and management, improving workflow and problem-solving. Flexibility in scheduling allows the cook to adapt to the dynamic needs of the staff dining service, ensuring consistent meal availability.