Broiler Cook - Bobs Steak & Chop House

French Lick Resort•Oklahoma City, OK

3d•Onsite

About The Position

Bob's Steak and Chop House Oklahoma City is seeking an experienced Broiler Cook to join the team. This team member will be responsible for providing and maintaining high quality standards and procedures in preparing and serving Bob's Steak & Chop House food. Bob's Steak & Chop House specializes in serving big, flavorful steaks that are hand-selected from the top two percent of USDA prime beef along with Texas-sized portions of our award-winning sides. Mouth-watering, legendary seafood and cuts of meat are absolutely delicious as we use homemade and local ingredients to enhance the flavor of our signature menu items. When it comes to Wine, each Bob's carries a large selection — usually 300 to 500 wines — beyond our core list of favorites. In-house wine buyers select wines from all over the world to satisfy local clientele and regulars at each of our locations. Because of this, there is not a corporate written list which allows each Bob's to offer their own, unique wine inventories. Each Bob's utilizes climate-controlled wine cellars and features Wine of the Month for our guests to try. While the industry standard for wine by the glass has gone from 6 ounces to down to 5 ounces, Bob's pours 8 ounces. For more information about the Bob's Steak and Chop House Brand, feel free to visit www.bobs-steakandchop.com .

Requirements

Minimum 5 years relevant culinary experience required, preferably in a high-volume, fine dining restaurant operation; minimum 2 years broiler cooking experience in a steakhouse atmosphere
Must have prior experience sauting, broiling, and fry cooking with ability to operate and maintain deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, and flat top grill
Prior kitchen supervisory experience preferred
Culinary degree and/or formal training preferred
Basic math skills needed to understand and implement recipes and measurements
Highly motivated self starter focused on quality, organization, cleanliness and teamwork
The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments
Must beservice and detail oriented; possessing a friendly approachable demeanor and strong problem-solving skills
Ability to produce high volumes of work while maintaining quality per Omni standards
Requires a working knowledge of sanitation standards
Eye/hand coordination needed to use all kitchen equipment
Sufficient manual dexterity needed in hands to operate knives, spatulas, tongs, etc.Moderate to advanced knife skills
Ability to stand/walk for long periods of time in a confined area and lift/carry/push/pull up to 70 pounds.
Requires repetitive motion with both hands and occasional bending/stooping/kneeling
Be able to work a flexible schedule, including holidays, weekends, and evenings
Must live within 50 miles of the hotel.

Responsibilities

Prepare all items on prep list following standard operating procedure or otherwise as told by manager
Work closely with wait staff to exceed guest expectation
Supervise daily food preparation for assigned areas; train and develop kitchen staff
Prep, stock, and rotate line to ensure ample supply of products is maintained; inspect all food products for quality
Check portion control, weights and counts prior to function
Fire all food for service and to serve on line
Maintain/check cooking times and temperatures
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in
Maintain cleanliness of work area at all times
Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all time
Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers
Date all food containers and rotate as per Omni Hotels & Resorts standards, making sure that all perishables are kept at proper temperatures
Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables
Cooperate with other cooks to prepare events or special requirements on meals
Perform any other job related duties as assigned by management