Chef de Cuisine | OKC Tap House

Corporate Office•Oklahoma City, OK

About The Position

Omni Oklahoma City Hotel is hiring a Chef de Cuisine to join our culinary team for OKC Tap House. This team member will have the overall responsibility for the efficient and effective running of this kitchen and food production outlet, ensuring operating costs are minimized. Responsible for all areas of the Food & Beverage Outlet Kitchen operations for the OKC Tap House. This leader will ensure a high standard of cleanliness and hygienic practice throughout all areas along with the Chef de Cuisine. The ideal candidate will have relevant experience in a high volume restaurant outlet operation and in upscale/luxury convention hotels.

Requirements

Candidate is required to have at least 2 years previous culinary management experience.
Excellent Customer Service, prior admin experience preferred.
College education and/or culinary degree preferred.
Knowledge of Microsoft Word, Excel, Delphi or similar programs required
Serve Safe certified food manager/applicable food safety certifications required
Clear, positive, energetic communication skills, written and verbal.
Ability to stand for at least 8 hours
Push, pull, lift up to 50 lbs
Ability to bend and squat frequently
Ability to grasp objects on a consistent basis
Excellent organizational skills required.
Able to work a flexible schedule to include nights, weekends and holidays.

Nice To Haves

Prior experience in a high volume, full service Four Diamond Kitchen preferred.
College education and/or culinary degree preferred.
Excellent Customer Service, prior admin experience preferred.

Responsibilities

Manage the daily production, preparation and presentation of all food for the hotel's restaurant to ensure a quality, consistent product is produced which conforms to all Omni Standards.
Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
Should assume the responsibilities of the Executive Chef in his or her absence.
Scheduling of staff according to budget and business forecast.
Directs proper sanitation and maintenance of all kitchen facilities and equipment.
Comply with EcoSure & health code standards for sanitation.
Ensures that all kitchen equipment is in good working order.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
To maintain control of the standards for purchasing and receiving items.
Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Perform all culinary functions to support the kitchen staff during daily operation.
Provide support and leadership to accomplish our Medallia food quality score
Checks and controls sign-in and sign-out procedures for kitchen staff.
Perform any other job related duties as assigned.