Omni Hotels & Resorts
Executive Chef | Bob's Steak & Chop House
Omni Hotels & Resorts, Oklahoma City, Oklahoma, United States, 73116
Executive Chef | Bob's Steak & Chop House
Omni Hotels & Resorts is seeking an experienced Executive Chef to lead the kitchen operations at Bob's Steak & Chop House, located in its upscale 605‑room convention‑center hotel in downtown Oklahoma City.
Overview The hotel features multiple dining outlets, a spa, fitness center, rooftop pool and bar, and offers 76,000 square feet of meeting and event space. Bob's Steak & Chop House serves fine dining steakhouse cuisine.
Job Description As a senior kitchen leader, the Executive Chef will manage day‑to‑day kitchen operations, maintain cost controls, ensure food quality, and advise the General Manager on all kitchen‑related matters.
Responsibilities
Assist the General Manager in budgeting, food cost, payroll, and overhead control.
Align daily menu features with Bob’s Steak & Chop House standard recipes, overseeing recipe design, costing, and quality.
Collaborate with the Food & Beverage Director on capital expenditures for the department.
Maintain guest satisfaction through efficient operations.
Control purchasing, receiving, and inventory quality, ensuring waste minimization.
Forecast food quantities to maximize profitability.
Create recipes and production methods, compile banquet menus.
Conduct on‑site inspections during service to enforce standards.
Schedule maintenance and manage equipment usage.
Stay current on local and international market trends to drive menu innovation.
Promote in‑house sales activities such as culinary festivals and chef specials.
Plan staff scheduling and overtime to optimize labor costs.
Recruit, interview, and develop kitchen staff.
Lead training and development programs for kitchen personnel.
Comply with state employment and industrial relations legislation.
Implement efficient office procedures for daily menus, banquet menus, and procurement.
Perform all departmental duties and participate in critical path task sheets.
Attend and conduct required department meetings.
Qualifications
Minimum 4 years of culinary management experience in a high‑volume fine dining or steakhouse setting.
Proven culinary skills and staff leadership ability.
Strong teaching and guest service orientation.
Creativity with current food concepts and trends.
Basic math skills for financial reporting.
Consistency with health and safety standards.
Excellent written and verbal communication.
Ability to multitask in a fast‑paced environment.
Proficiency with computers and payroll scheduling.
Flexible schedule to cover weekends and holidays.
College or culinary degree preferred.
Required food handler qualifications as per Oklahoma regulations.
Physical ability to lift 40 lbs, push/pull up to 75 lbs, and perform manual tasks.
Proficiency with culinary tools and equipment.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing, Hospitality
Equal Opportunity Statement Omni Hotels & Resorts is an equal‑opportunity employer. EEOC is the Law poster and other EEO postings are available here: [link].
Special Assistance If you need assistance applying, email applicationassistance@omnihotels.com.
#J-18808-Ljbffr
Overview The hotel features multiple dining outlets, a spa, fitness center, rooftop pool and bar, and offers 76,000 square feet of meeting and event space. Bob's Steak & Chop House serves fine dining steakhouse cuisine.
Job Description As a senior kitchen leader, the Executive Chef will manage day‑to‑day kitchen operations, maintain cost controls, ensure food quality, and advise the General Manager on all kitchen‑related matters.
Responsibilities
Assist the General Manager in budgeting, food cost, payroll, and overhead control.
Align daily menu features with Bob’s Steak & Chop House standard recipes, overseeing recipe design, costing, and quality.
Collaborate with the Food & Beverage Director on capital expenditures for the department.
Maintain guest satisfaction through efficient operations.
Control purchasing, receiving, and inventory quality, ensuring waste minimization.
Forecast food quantities to maximize profitability.
Create recipes and production methods, compile banquet menus.
Conduct on‑site inspections during service to enforce standards.
Schedule maintenance and manage equipment usage.
Stay current on local and international market trends to drive menu innovation.
Promote in‑house sales activities such as culinary festivals and chef specials.
Plan staff scheduling and overtime to optimize labor costs.
Recruit, interview, and develop kitchen staff.
Lead training and development programs for kitchen personnel.
Comply with state employment and industrial relations legislation.
Implement efficient office procedures for daily menus, banquet menus, and procurement.
Perform all departmental duties and participate in critical path task sheets.
Attend and conduct required department meetings.
Qualifications
Minimum 4 years of culinary management experience in a high‑volume fine dining or steakhouse setting.
Proven culinary skills and staff leadership ability.
Strong teaching and guest service orientation.
Creativity with current food concepts and trends.
Basic math skills for financial reporting.
Consistency with health and safety standards.
Excellent written and verbal communication.
Ability to multitask in a fast‑paced environment.
Proficiency with computers and payroll scheduling.
Flexible schedule to cover weekends and holidays.
College or culinary degree preferred.
Required food handler qualifications as per Oklahoma regulations.
Physical ability to lift 40 lbs, push/pull up to 75 lbs, and perform manual tasks.
Proficiency with culinary tools and equipment.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing, Hospitality
Equal Opportunity Statement Omni Hotels & Resorts is an equal‑opportunity employer. EEOC is the Law poster and other EEO postings are available here: [link].
Special Assistance If you need assistance applying, email applicationassistance@omnihotels.com.
#J-18808-Ljbffr