• Bob's Steak & Chop House Sous Chef

    Job Locations US-TN-Nashville
    Posted Date 1 month ago(12/14/2018 1:25 PM)
    Requisition ID
    2018-31071
    # of Openings
    1
    Category (Portal Searching)
    Culinary
  • Overview

    Nashville Hotel

     

    Nashville

     

    The Omni Nashville Hotel was specially created to be an authentic expression of Nashville’s vibrant music culture. Across from the new Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel design is a modern expression of the city’s distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville.

    The Omni Nashville Hotel’s associates enjoy a dynamic and 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 day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Nashville may be your perfect match.

    Job Description

    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 product to patrons of Bob's Steak & Chop House
    • Scheduling of staff according to budget and business forecast.
    • Develop additions to 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.
    • Ensures 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 safety of staff.
    • Maintains good working relationship with Front of the House Manager.
    • Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
    • Knows expectations and ensures that staff understands 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 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.
    • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. 
    • Ability to teach employees 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 
    • 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 lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

    End of Job Description

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