Sous Chef - Bob's Steak & Chop House

Overview

Sous Chef - Bob's Steak & Chop House

Job Location s: US-TN-Nashville

Requisition :

# of Openings: 1

Category:
Culinary

Looking for your Culinary home away from home? Come collaborate and lead with us at Omni! If you are a Sous Chef with a positive attitude and enjoy getting your hands dirty, come join our ranks and help us create memorable experiences for our guests!

Omni Nashville Hotel offers competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts. If you love hospitality and have a passion to serve others, you’ll love working with the Omni Nashville Hotel – apply today!

Since the opening of the first Bob's Steak & Chop House in Dallas, Texas, in 1993, the name "Bob's" has been synonymous with a great steakhouse experience. Bob's Steak & Chop House offers competitive rates, growth opportunities, health insurance and is open for dinner only and closed on Sundays and most major holidays.

The Bob's Steak & Chop House Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.

• Deliver consistent high-quality product to patrons of Bob's Steak & Chop House.
• Scheduling of staff according to budget and business forecast.
• Develop additions to menu.
• Recruitment, on-boarding and continuous training of culinary associates.
• Responsible for product availability for restaurant.
• Directs proper sanitation of all kitchen facilities and equipment.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Monitors and has hands on control over daily food production.
• Monitors safety of staff.
• Maintains good working relationship with Front of the House Manager.
• Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Conducts kitchen department meetings.
• Responsible for maintaining accurate payroll records for culinary staff.
• Other duties assigned by Bob's leadership.

• Candidate is required to have at least 2 years previous culinary management experience in a high-volume, fine dining restaurant operation; steakhouse experience preferred. Other experience such as supervisor or lead will also be considered.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Ability to teach employees importance of, and how to greet guests and courteously solve requests.
• Ensure that all health standards are consistently maintained.
• Ensure all safety and security policies and procedures are followed.
• Excellent written and verbal communication skills.
• Must be familiar with batch and quantity cooking.
• Ability to multi-task and work in fast paced environment.
• Ability to produce high volumes of work while maintaining quality per Omni and Bob's standards.
• Eye/hand coordination needed to use all kitchen equipment.
• Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Candidate must be creative and up to speed on new concepts and food trends.
• College education and/or culinary degree preferred.
• Serve Safe certified food manager.
• Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available. If you are interested in applying and need assistance, please contact the employer as appropriate.