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, Omni Tucson National Resort & Spa is committed to delivering exceptional service, creating memorable guest experiences, and maintaining a standard of excellence recognized nationwide.
The resort values its associates and fosters a vibrant work environment characterized by comprehensive training, mentoring, and an empowering workplace culture grounded in respect and gratitude. This dynamic environment encourages friendly, motivated individuals with a passion for serving others to grow and excel in their careers at the Omni Tucson National Resort & Spa.
Bob's Steak and Chop House at Omni Tucson National Resort & Spa is seeking a skilled and experienced Chef de Cuisine to oversee the kitchen and food production operations effectively. This leadership role is essential to ensuring the seamless daily functioning of the kitchen while minimizing operating costs and maintaining the high standards established by Bob's Steak & Chop House. The Chef de Cuisine will work closely with the Executive Chef and the General Manager to implement company policies and procedures, manage budgets including food cost and payroll, and uphold quality standards in all culinary operations.
The ideal candidate will have a strong track record in culinary management within high-volume fine dining settings, preferably with steakhouse experience. Responsibilities include assisting in budget planning, overseeing purchasing and inventory control, designing menus and daily features in line with brand standards, and leading staff through recruitment, training, and development. Innovation and creativity are key qualities, as the candidate will be expected to stay current with local and international food trends and market competitors to enhance guest satisfaction and maximize sales opportunities.
Additionally, the Chef de Cuisine will be responsible for equipment control, ensuring food safety and hygiene standards, participating in promotional events, managing departmental meetings, and ensuring compliance with labor and employment regulations. The position requires someone proficient with computer systems, capable of managing schedules and payroll, flexible enough to work weekends and holidays, and physically able to perform the tasks required in a commercial kitchen. This opportunity offers the chance to contribute to a premier luxury resort recognized for its culinary excellence and outstanding guest services.
The resort values its associates and fosters a vibrant work environment characterized by comprehensive training, mentoring, and an empowering workplace culture grounded in respect and gratitude. This dynamic environment encourages friendly, motivated individuals with a passion for serving others to grow and excel in their careers at the Omni Tucson National Resort & Spa.
Bob's Steak and Chop House at Omni Tucson National Resort & Spa is seeking a skilled and experienced Chef de Cuisine to oversee the kitchen and food production operations effectively. This leadership role is essential to ensuring the seamless daily functioning of the kitchen while minimizing operating costs and maintaining the high standards established by Bob's Steak & Chop House. The Chef de Cuisine will work closely with the Executive Chef and the General Manager to implement company policies and procedures, manage budgets including food cost and payroll, and uphold quality standards in all culinary operations.
The ideal candidate will have a strong track record in culinary management within high-volume fine dining settings, preferably with steakhouse experience. Responsibilities include assisting in budget planning, overseeing purchasing and inventory control, designing menus and daily features in line with brand standards, and leading staff through recruitment, training, and development. Innovation and creativity are key qualities, as the candidate will be expected to stay current with local and international food trends and market competitors to enhance guest satisfaction and maximize sales opportunities.
Additionally, the Chef de Cuisine will be responsible for equipment control, ensuring food safety and hygiene standards, participating in promotional events, managing departmental meetings, and ensuring compliance with labor and employment regulations. The position requires someone proficient with computer systems, capable of managing schedules and payroll, flexible enough to work weekends and holidays, and physically able to perform the tasks required in a commercial kitchen. This opportunity offers the chance to contribute to a premier luxury resort recognized for its culinary excellence and outstanding guest services.
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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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