Omni Hotels & Resorts
Sous Chef - Bob's Steak & Chop House
Omni Hotels & Resorts, Nashville, Tennessee, United States, 37247
Sous Chef – Bob’s Steak & Chop House
Omni Hotels & Resorts (Nashville, Tennessee)
Salary: $75,000–$80,000 per year.
Overview The Omni Nashville Hotel was specially created to be an authentic expression of Nashville’s vibrant music culture. The hotel offers a modern expression of the city’s character, integrating natural materials, exposed steel and regional limestone. Associates enjoy a dynamic work environment, comprehensive training and mentoring, and a culture of respect, gratitude, and empowerment.
Job Description Looking for your Culinary home away from home? Come collaborate and lead with us at Omni! If you are a Sous Chef with a positive attitude and enjoy getting your hands dirty, come join our ranks and help us create memorable experiences for our guests. 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.
Schedule staff according to budget and business forecast.
Develop additions to menu.
Recruit, onboard and continually train culinary associates.
Ensure product availability for the restaurant.
Direct proper sanitation of all kitchen facilities and equipment.
Ensure all kitchen equipment is in good working order.
Direct proper maintenance of all walk‑in coolers (rotation of food products and cleanliness).
Monitor and exercise hands‑on control over daily food production.
Monitor safety of staff.
Maintain a good working relationship with Front of the House Manager.
Conduct daily meetings with servers and kitchen staff to discuss additions to menu and resolve operational concerns.
Ensure staff understand expectations and execute them within proper guidelines.
Check and control sign‑in and sign‑out procedures for kitchen staff.
Conduct kitchen department meetings.
Maintain accurate payroll records for culinary staff.
Perform other duties assigned by Bob’s leadership.
Qualifications
At least 2 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.
Ability to teach employees the importance of greeting guests and resolving requests courteously.
Maintain consistent health standards.
Follow all safety and security policies and procedures.
Excellent written and verbal communication skills.
Familiarity with batch and quantity cooking.
Ability to multi‑task in a fast‑paced environment.
Produce high volumes of work while maintaining quality per Omni and Bob’s standards.
Eye/hand coordination to use all kitchen equipment.
Highly motivated self‑starter focused on quality, organization, cleanliness, and teamwork.
Utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Creative and up‑to‑speed on new concepts and food trends.
College education and/or culinary degree preferred.
Serve Safe certified food manager.
EEO Statement Omni Hotels & Resorts is an equal opportunity employer. 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 OFCCP's 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
applicationassistance@omnihotels.com .
#J-18808-Ljbffr
Salary: $75,000–$80,000 per year.
Overview The Omni Nashville Hotel was specially created to be an authentic expression of Nashville’s vibrant music culture. The hotel offers a modern expression of the city’s character, integrating natural materials, exposed steel and regional limestone. Associates enjoy a dynamic work environment, comprehensive training and mentoring, and a culture of respect, gratitude, and empowerment.
Job Description Looking for your Culinary home away from home? Come collaborate and lead with us at Omni! If you are a Sous Chef with a positive attitude and enjoy getting your hands dirty, come join our ranks and help us create memorable experiences for our guests. 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.
Schedule staff according to budget and business forecast.
Develop additions to menu.
Recruit, onboard and continually train culinary associates.
Ensure product availability for the restaurant.
Direct proper sanitation of all kitchen facilities and equipment.
Ensure all kitchen equipment is in good working order.
Direct proper maintenance of all walk‑in coolers (rotation of food products and cleanliness).
Monitor and exercise hands‑on control over daily food production.
Monitor safety of staff.
Maintain a good working relationship with Front of the House Manager.
Conduct daily meetings with servers and kitchen staff to discuss additions to menu and resolve operational concerns.
Ensure staff understand expectations and execute them within proper guidelines.
Check and control sign‑in and sign‑out procedures for kitchen staff.
Conduct kitchen department meetings.
Maintain accurate payroll records for culinary staff.
Perform other duties assigned by Bob’s leadership.
Qualifications
At least 2 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.
Ability to teach employees the importance of greeting guests and resolving requests courteously.
Maintain consistent health standards.
Follow all safety and security policies and procedures.
Excellent written and verbal communication skills.
Familiarity with batch and quantity cooking.
Ability to multi‑task in a fast‑paced environment.
Produce high volumes of work while maintaining quality per Omni and Bob’s standards.
Eye/hand coordination to use all kitchen equipment.
Highly motivated self‑starter focused on quality, organization, cleanliness, and teamwork.
Utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Creative and up‑to‑speed on new concepts and food trends.
College education and/or culinary degree preferred.
Serve Safe certified food manager.
EEO Statement Omni Hotels & Resorts is an equal opportunity employer. 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 OFCCP's 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
applicationassistance@omnihotels.com .
#J-18808-Ljbffr