Executive Chef | Bob's Steak & Chop House

Omni Hotels & Spas•Nashville, TN

4d•Onsite

About The Position

Bob’s Steak & Chop House has been a renowned steakhouse experience since its opening in Dallas, Texas, in 1993. We offer the best cuts of meat, specializing in big, flavorful steaks hand-selected from the top two percent of USDA prime beef, along with Texas-sized portions of award-winning sides. Our menu also features legendary seafood and cuts of meat enhanced by homemade and local ingredients. Each Bob's location boasts a large wine selection, with in-house buyers curating wines from around the world to satisfy local clientele. Bob's Steak & Chop House is open for dinner only and closed on Sundays.

Requirements

4 years previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred.
Proven culinary skills.
Ability 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.
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 a fast-paced environment.
Ability to train a 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 a Serve Safe certified food manager.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Must be able to work a flexible schedule to include weekends and holidays.
Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
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.
Stand or walk for an extended period or for an entire work shift.
Requires repetitive motion of arms, hands, and legs.

Nice To Haves

College education and/or culinary degree preferred.

Responsibilities

Overall responsibility for the efficient and effective running of the kitchen and food production outlet, ensuring operating costs are minimized.
Execution of all Bob's Steak & Chop House policies and procedures, ensuring services meet established standards within budgetary controls.
Advising the General Manager on all matters relating to the kitchen area.
Ensuring a high standard of cleanliness and hygienic practice throughout the kitchen in conjunction with the Food & Beverage Director and Executive Steward.
Assisting the General Manager in budgeting, including food cost and payroll.
Controlling all overheads and achieving food cost budgets, reporting variances with reasons and recommendations.
Agreeing with other Food and Beverage Department managers on the market potential for food outlets, considering competitors and product availability.
Adhering to all Bob’s Steak & Chop House Standard Recipes and designing daily features in conjunction with Bob’s standards, including creating suitable dishes and passing standard recipes for costing.
Ensuring guest satisfaction through the smooth and effective running of the day-to-day operation.
Maintaining control of standards for purchasing and receiving items, working closely with the storeroom manager and food and beverage controller.
Testing and evaluating products for quality, paying attention to yield, holding qualities, market price, and wastage usage of leftovers.
Controlling requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
Creating recipes and production methods.
Compiling new banquet menus when required.
Constantly inspecting all food service sections during service time to ensure correct standards are maintained.
Responsible for control of equipment and scheduling maintenance.
Maintaining up-to-date knowledge of local and international market trends to create food products that satisfy guest needs, thereby maximizing sales opportunities.
Maintaining up-to-date knowledge of competitor’s food production/offering.
Assisting in the promotion of in-house sales activities, such as culinary festivals, chef specialties, and culinary competitions.
Planning, organizing, and controlling the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
Interviewing and recruiting suitable staff for the operation, in conjunction with personnel and the food and beverage director.
Overseeing the training and development of all kitchen staff by ensuring effective on and off-the-job training is carried out.
Establishing effective and efficient office procedures in handling daily menus, banquet menus, purchase requirements, general correspondence, filing, and records.
Performing all duties applicable to a department manager within the hotel.
Conducting and attending all required department meetings.