Sous Chef - Bobs Steak & Chop House

Corporate Office•Fort Worth, TX

About The Position

Overview Fort Worth Hotel As breathtaking as any West Texas sunset, the Omni Fort Worth Hotel offers a taste of Texas hospitality. Conveniently located in the heart of Fort Worth’s exciting downtown, the hotel is adjacent to the Fort Worth Convention Center and within walking distance from the city’s cultural centers, restaurants and nightlife. The Omni Fort Worth Hotel received the 2015 TripAdvisor Certificate of Excellence Award, and was named Top 100 Meeting Hotels in the United States in 2014 by Cvent. The Omni Fort Worth Hotel offers unique employment experiences revolving around associate engagement and innovation. The invigorating world of hospitality resonates through the walls of our one-of-a-kind convention center property. The Omni Fort Worth will continue to be recognized for exemplary guest service and accommodation. As we provide empowerment through our Power of One culture, we work to strengthen and grow the careers of our dedicated associates. The Omni Fort Worth Hotel is searching for dedicated hospitality professionals with guest service mentality to join our extraordinary team! Job Description To provide technical and administrative assistance to the Executive Chef and ensure efficient, effective operation of the kitchen and food production outlets.

Requirements

Required 1-2 years of management experience (high volume fine dining steak house experience highly preferred)
Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
Oven, grill/stove burners, microwave appliances,
Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Exposure to food items and beverages.

Responsibilities

Check staffing, uniforms, daily production sheets, check production for next day prep, check quality of sauces and product.
Train associates on menu items and consistently during peak business, insure premeal held daily, cleanliness and daily specials and consistent plate presentation on all times.
Check staffing, uniforms, daily production sheets, check production for lunch, next day prep, check quality of sauces.
Train associates on menu items, and consistency, to insure premeal is held daily, cleanliness, daily specials and consistent plate presentation of all items.
Check staffing and uniform, daily production sheets, check production for sauces, soups, stocks and blue plate specials, check quality and consistency of product.
Train associate on all items, insure cleanliness and sanitation of production box.
Check with Executive Chef weekly and daily on necessary soups, stocks, bases needed to fully operate banquet production.
Sous Chef is also responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for overall operation.
Sous Chef is also responsible for cost controls, menu planning along with the Executive Chef.
Ensure coordination of butcher shop, garde manager and banquets all specified food on time and to right area.
Monthly training class with your immediate associates.
Know location of grease disposal area and grease disposal procedures
Utilize proper recycling procedures and trash disposal
Adhere to hotel standards of procurement, storage, and off-property pass procedures.