Omni Hotels & Resorts
Executive Chef | Bob's Steak & Chop House
Omni Hotels & Resorts, Louisville, Kentucky, us, 40201
Executive Chef | Bob's Steak & Chop House
2 days ago Be among the first 25 applicants
Get AI-powered advice on this job and more exclusive features.
Job Description The Executive Chef at Bob's Steak & Chop House is responsible for ensuring efficient kitchen operations, minimizing cost, and following company policies and procedures. The Executive Chef advises the General Manager on all matters relating to the kitchen area.
Responsibilities
Assist the General Manager in budgeting, including food cost, payroll, and overhead controls.
Collaborate with other Food and Beverage Department managers on market potential and product availability.
Maintain and adhere to Bob’s Steak & Chop House Standard Recipes and design daily features.
Ensure guest satisfaction through smooth day‑to‑day operations.
Control purchasing and receiving standards, coordinating with the Director of Purchasing and Cost Controller.
Test and evaluate products for quality, yield, and cost efficiency.
Control food requisitioning by forecasting volume to maximize profitability.
Create recipes and production methods; compile new banquet menus as required.
Inspect all food service sections during service to ensure standards are met.
Control equipment maintenance and scheduling.
Stay updated on local and international market trends to meet guest needs.
Maintain knowledge of competitor offerings and promote in‑house sales activities.
Plan, organize, and control food production staff scheduling and overtime.
Interview and recruit suitable staff in conjunction with Associate Services.
Oversee training and development of kitchen staff, ensuring on‑the‑job training.
Ensure compliance with state employment legislation.
Establish efficient office procedures for menus, purchase requirements, correspondence, filing, and records.
Perform all duties applicable to a department manager within the hotel.
Participate in critical‑path task sheets and attend all required department meetings.
Qualifications
At least 4 years of culinary management experience in a high‑volume, fine‑dining restaurant; steakhouse experience preferred.
Proven culinary skills and ability to lead, develop, and motivate staff.
Strong communication skills, both written and verbal.
Knowledge of new concepts, food trends, and ability to innovate.
Basic mathematical skills to create and understand financial reports.
Commitment to maintaining health and safety standards.
Ability to multi‑task in a fast‑paced environment.
Proficiency with computers.
Experience managing payroll and schedules.
Flexibility to work weekends and holidays.
College education or culinary degree preferred.
Serve Safe certified food manager.
Physical ability to lift up to 40 lbs, push/pull carts up to 75 lbs, stand/walk extended periods, and use culinary tools.
Ready to work a flexible schedule including weekends and holidays.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Location Louisville, KY
#J-18808-Ljbffr
Get AI-powered advice on this job and more exclusive features.
Job Description The Executive Chef at Bob's Steak & Chop House is responsible for ensuring efficient kitchen operations, minimizing cost, and following company policies and procedures. The Executive Chef advises the General Manager on all matters relating to the kitchen area.
Responsibilities
Assist the General Manager in budgeting, including food cost, payroll, and overhead controls.
Collaborate with other Food and Beverage Department managers on market potential and product availability.
Maintain and adhere to Bob’s Steak & Chop House Standard Recipes and design daily features.
Ensure guest satisfaction through smooth day‑to‑day operations.
Control purchasing and receiving standards, coordinating with the Director of Purchasing and Cost Controller.
Test and evaluate products for quality, yield, and cost efficiency.
Control food requisitioning by forecasting volume to maximize profitability.
Create recipes and production methods; compile new banquet menus as required.
Inspect all food service sections during service to ensure standards are met.
Control equipment maintenance and scheduling.
Stay updated on local and international market trends to meet guest needs.
Maintain knowledge of competitor offerings and promote in‑house sales activities.
Plan, organize, and control food production staff scheduling and overtime.
Interview and recruit suitable staff in conjunction with Associate Services.
Oversee training and development of kitchen staff, ensuring on‑the‑job training.
Ensure compliance with state employment legislation.
Establish efficient office procedures for menus, purchase requirements, correspondence, filing, and records.
Perform all duties applicable to a department manager within the hotel.
Participate in critical‑path task sheets and attend all required department meetings.
Qualifications
At least 4 years of culinary management experience in a high‑volume, fine‑dining restaurant; steakhouse experience preferred.
Proven culinary skills and ability to lead, develop, and motivate staff.
Strong communication skills, both written and verbal.
Knowledge of new concepts, food trends, and ability to innovate.
Basic mathematical skills to create and understand financial reports.
Commitment to maintaining health and safety standards.
Ability to multi‑task in a fast‑paced environment.
Proficiency with computers.
Experience managing payroll and schedules.
Flexibility to work weekends and holidays.
College education or culinary degree preferred.
Serve Safe certified food manager.
Physical ability to lift up to 40 lbs, push/pull carts up to 75 lbs, stand/walk extended periods, and use culinary tools.
Ready to work a flexible schedule including weekends and holidays.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Location Louisville, KY
#J-18808-Ljbffr