ABOUT THE COMPANY Atrium Hospitality LP (Atrium) is a leading hotel management and asset management company headquartered in Alpharetta, GA. Currently, Atrium has 50 hotels and 12,500 rooms in 25 states under management and provides asset management services for an additional 7 properties with 3,624 rooms in 5 states. Our unique owner-operator platform allows us to develop and execute operating, marketing and development strategies that are defined by the interests of our ownership, associates, customers and brands. We have developed an industry-leading executive team to direct our operations, revenue management, marketing, sales and capital planning departments. Collectively, we strive to maximize the financial performance and value of every asset. Job Purpose: To serve meals to patrons according to established rules of etiquette Job Purpose: To produce all orders required by business volume and supervisor, quickly, efficiently, and to produce the highest quality product. Produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d oeuvres. Job Responsibilities: 1.Display good customer relation skills and take initiative to greet guests in a friendly manner. 2.Follow all company and safety and security policies and procedures; report accidents, injuries and unsafe work conditions to management; complete safety training and certifications. 3.Open each day preparing and organizing the station and cooking all food necessary according to prep sheets to start meal service including sauces, soups, setup, and any other items associated with the daily menu. 4.Arrange and organize the line and steam table to facilitate meal period cooking and service. 5.Prepare all orders as turned in by service staff and ensure all orders are cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. Portion, arrange, and garnish food, and serve food to waiters or patrons. 6.Learn menus, recipes, preparation, and presentation standards. Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment. 7.Cook only sufficient food in advance to cover expected business volume and maintain quality. 8.Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. 9.Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. 10.Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. 11.Ensure all food is stored in proper containers and at proper storage and holding temperatures. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. 12.Prepare all food for next shift and the following day as required and directed by Supervisor. 13.Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. 14.Report to work for scheduled shift, on time and in uniform in accordance with company policy. 15.Other duties as assigned.