Executive Chef | Bob's Steak & Chop House

Location

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder) the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park.

The property includes an all-day dining outlet (Seltzers Modern Diner) an entertainment sports bar (OKC Tap House) specialty restaurant (Bobs Steak & Chop House) coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally guests can enjoy a Mokara Spa fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit outdoor lawn and cabanas. The hotel offers 76000 square feet of meeting and event space inclusive of a 20000 square foot ballroom 10000 square foot ballroom and a 4200 square foot outdoor pre-function space that overlooks the park.

Job Description

Omni Oklahoma City Hotel is seeking an experienced Executive Chef for Bobs Steak and Chop House to join the team of this brand new upscale hotel in the heart of Oklahoma City. This team member will be responsible for the efficient and effective running of the kitchen and food production outlet ensuring operating costs are minimized. The execution of all Bobs Steak & Chop House company policies / procedures ensuring that all services provided achieve the established standards within the agreed budgetary controls. To advise the General Manager on all matters relating to the kitchen area.

Responsibilities

• To assist the General Manager in budgeting i.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.
• In conjunction with the General Manager adhere to all Bobs Steak & Chop House Standard Recipes and design the daily features in conjunction with the Bobs standards including design creating suitable dishes and passing standards recipes to the General Manager for costing.
• To work with the Food and 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.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality paying particular 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.
• To compile new banquet menus when required.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.
• To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs thereby maximizing sales opportunities in food outlets
• Maintain an up-to-date knowledge of competitors food production / offering.
• Assist in the promotion of in house sales activities such as culinary festivals chef specialties and culinary competitions.
• To plan / organize / control the efficient and effective utilization of 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.
• To establish effective 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 actively participate in the critical path task sheet for the food and beverage department.
• To conduct / attend all required department meetings.

Qualifications

Omni Hotels & Resorts is an equal opportunity employer - vets / disability. The EEO is the Law poster and its supplement are available using the following links : EEOC is the Law Poster and the following link is the OFCCPs Pay Transparency Nondiscrimination policy statement

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 .

Key Skills

Culinary Experience,Restaurant Experience,Kitchen Management Experience,Kitchen Experience,Labor Cost Analysis,Catering,Management Experience,Cooking,Cost Control,Menu Planning,Sanitation,Leadership Experience

Employment Type : Unclear

Experience : years

Vacancy : 1