Sous Chef - Bob's Steak and Chop House

Full-Time

Sous Chef | Bob’s Steak and Chop House

Overview:

The Bob's Steak & Chop House Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.

Responsibilities:

• Deliver consistent high-quality products to patrons of Bob's Steak & Chop House.
• Scheduling of staff according to budget and business forecast.
• Develop additions to the menu.
• Recruitment, on-boarding and continuous training of culinary associates.
• Responsible for product availability for restaurant.
• Directs proper sanitation of all kitchen facilities and equipment.
• Ensure that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Monitors and has hands on control over daily food production.
• Monitors for safety of staff.
• Maintains a good working relationship with Front of the House Manager.
• Conducts daily meetings with servers and kitchen staff to discuss additions to the menu and to resolve any operational concerns.
• Knows expectations and ensures that staff understand them and that they execute said expectations within the proper guidelines.
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Conducts kitchen department meeting.
• Responsible for maintaining accurate payroll records for culinary staff.
• Other duties assigned by Bob's leadership.

Qualifications:

• Candidate is required to have at least 2 years previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred. Other experiences such as supervisor or lead will also be considered.
• 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 greet guests and courteously solve requests.
• Ensure that all health standards are consistently maintained.
• Ensure all safety and security policies and procedures are followed.
• Excellent written and verbal communication skills.
• Must be familiar with batch and quantity cooking.
• Ability to multi-task and work in fast paced environment.
• Ability to produce high volumes of work while maintaining quality per Omni and Bob’s standards.
• Eye/hand coordination needed to use all kitchen equipment.
• Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
• Must be able to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell.
• The Candidate must be creative and up to speed on new concepts and food trends.
• College education and/or culinary degree preferred.
• Serve Safe certified food manager.
• Must be able to stand for duration of shift.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages.

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.