Chef de Cuisine - Bob's Steak & Chophouse

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $62,900.00 - $86,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k)

Employee Discounts

Training and Development

Retirement Plan

Job Description

Omni Tucson National Resort & Spa is a prestigious four-diamond luxury property located in the scenic foothills of Tucson's Santa Catalina Mountains. Renowned for its enchanting ambiance, the resort boasts 36-hole championship golf courses and six signature dining outlets, including the highly acclaimed Bob's Steak and Chop House. Guests also enjoy a relaxing experience at the beautiful Mokara Spa and can stay in one of the resort's 130 premier guest rooms. The resort combines luxury with comfort and offers a comprehensive range of amenities and services designed to enhance every visitor's experience. Established as a leader in the hospitality industry,... Show More

Job Requirements

minimum 4 years culinary management experience in high volume fine dining restaurant
knowledge of food cost payroll budgeting and financial controls
strong leadership and staff development skills
creativity and trend awareness
health and safety regulation compliance
effective communication skills
computer proficiency
experience with scheduling and payroll management
flexibility to work weekends and holidays
physical ability to handle kitchen duties including lifting and standing
must hold valid food handler certification and maintain it
ability to adapt to fast paced environment and multitask
bachelor's degree or culinary degree preferred

Job Qualifications

at least 4 years of previous culinary management experience in a high volume fine dining restaurant
steakhouse experience preferred
proven culinary skills with ability to lead develop and motivate staff
ability to teach employees how to interact with guests and resolve requests
creativity and up-to-date knowledge of food trends
basic mathematical skills with ability to create and understand financial reports
understanding of health standards
knowledge of safety and security policies
excellent written and verbal communication skills
ability to multitask and work in fast paced environments
ability to train staff to produce high volumes while maintaining quality
proficiency with computers
experience managing payroll and schedules
ability to work flexible schedules including weekends and holidays
college education or culinary degree preferred
must have and maintain all required food handler qualifications
physical ability to lift up to 40 lbs and push/pull up to 75 lbs
ability to use culinary tools and reliable taste and smell senses

Job Duties

assist the Executive Chef and Bob's General Manager in budgeting including food cost and payroll
agree with Food and Beverage managers on market potential for food outlets based on competition and product availability
adhere to Bob's Steak & Chop House standard recipes and design daily features
work with Executive Chef and Food & Beverage Director on capital expenditure items
ensure guest satisfaction by managing the smooth running of daily operations
maintain control of purchasing and receiving standards
collaborate with Purchasing Manager to test and evaluate products for quality including yield and wastage
control requisitioning of food quantities to avoid over or under production
create recipes and production methods
compile new banquet menus when required
inspect food service sections during service to maintain standards
control equipment and schedule maintenance
stay updated on local and international market trends and competitor offerings
assist in promoting in-house sales activities like culinary festivals and competitions
organize and control efficient utilization of food production staff including overtime management
interview and recruit staff with personnel and Food & Beverage Director
oversee training and development of kitchen staff
comply with state legislation on employment and industrial relations
establish office procedures for handling menus, purchase requirements, correspondence, and records
perform all department manager duties within the hotel
participate in food and beverage department task sheets
conduct and attend all required department meetings

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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