Chef de Cuisine - Bob's Steak & Chophouse

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Bob’s Steak and Chop House - Chef de Cuisine

Overview:

This team member willbe responsible forthe 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.  ToadvisetheExecutive Chef and Bob’s GMon all matters relating to the kitchen area.

Responsibilities:

• ToassisttheExecutive Chef and Bob’sGeneral Manager in budgetingi.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 withBob’sstandards, including design, creating suitabledishesand passing standards recipes to the General Manager for costing.

• To work with theExecutive Chef andFood&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. 

• Tomaintaincontrol of the standards forpurchasingand receiving items. 

• Work closely with thePurchasing Managertoestablishandmaintaincontrol of the standards forpurchasingand receiving items.  To test and evaluate products for quality,payingparticular 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 whenrequired. 

• Constantly inspect all food service sections during service time to ensure that the correct standards aremaintained.

• Responsible for control of equipment and scheduling maintenance. 

• Tomaintainan up-to-date knowledge of local and international market trends,tocreate food products which satisfy guest needs, thereby maximizing sales opportunities in foodoutlets.

• Maintain an up-to-date knowledge of competitors’ food production/offering. 

• Assistin the promotion of in-house sales activities, such as culinary festivals, chefspecialtiesand culinary competitions. 

• To plan/organize/control the efficient and effectiveutilizationof 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. 

• Toestablisheffective 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 activelyparticipatein the critical path task sheet for the food and beverage department. 

• To conduct/attend all required department meetings.

Qualifications:

• Candidateis required tohave at least 4years ofpreviousculinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred. 

• TheCandidate 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

• TheCandidate must be creative and up to speed on new concepts and food trends. 

• Musthave 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 whilemaintainingquality per Omni standards 

• Mustbe proficient with computers. 

• Experience managing payroll and schedulesrequired. 

• Must be able toworka flexible schedule to include weekends and holidays. 

• College education and/or culinary degree preferred. 

• Must have andmaintainall 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 toutilizeculinary tools (knifes, commercial equipment, etc.) and taste/smell.