Chef de Cuisine - Bob's Steak & Chophouse

Omni Hotels & Resorts•Tucson, AZ

About The Position

The Omni Tucson National Resort & Spa, our four-diamond luxury property, has it all -- from its picturesque setting in the foothills of Tucson's Santa Catalina Mountains to the lush fairways of its 36-hole championship golf courses, including six signature dining outlets, our beautiful Mokara Spa, and 130 premier guest rooms. The Omni Tucson National Resort & Spa's associates enjoy an exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment. If you are a friendly, motivated person with a passion to serve others, we invite you to bring your talent to join the team at the Omni Tucson National Resort & Spa. Bob’s Steak and Chop House - Chef de Cuisine Overview: This team member will be responsible for the efficient and effective running of the kitchen and food production outlet, ensuring operating costs are minimized. The execution of all Bob's Steak & Chop House company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Executive Chef and Bob’s GM on all matters relating to the kitchen area.

Requirements

Candidate is required to have at least 4 years of previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred.
The Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests
The Candidate must be creative and up to speed on new concepts and food trends.
Must have basic mathematical skills and be able to create and understand financial reports.
Ensure that all health standards are consistently maintained
Ensure all safety and security policies and procedures are followed
Excellent written and verbal communication skills
Ability to multi-task and work in fast paced environment
Ability to train staff to produce high volumes of work while maintaining quality per Omni standards
Must be proficient with computers.
Experience managing payroll and schedules required.
Must be able to work a flexible schedule to include weekends and holidays.
Must have and maintain all food handler qualifications as required by Oklahoma City and the state of Oklahoma
Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
Must be able to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell.

Nice To Haves

College education and/or culinary degree preferred.

Responsibilities

To assist the Executive Chef and Bob’s General Manager in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product.
Adhere to all Bob’s Steak & Chop House Standard Recipes and design the daily features in conjunction with Bob’s standards, including design, creating suitable dishes and passing standards recipes to the General Manager for costing.
To work with the Executive Chef and Food & Beverage Director with capital expenditure items for the food and beverage department.
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 Purchasing Manager 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.
To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
To create recipes and production methods.
Compiling new banquet menus when required.
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
Responsible for control of equipment and scheduling maintenance.
To maintain an up-to-date knowledge of local and international market trends, to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
Maintain an up-to-date knowledge of competitors’ food production/offering.
Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions.
To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.
To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out!
Be aware of state legislation in employment and industrial relations.
To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.
To perform all duties applicable to a department manager within the hotel.
To actively participate in the critical path task sheet for the food and beverage department.
To conduct/attend all required department meetings.