Omni Hotels & Resorts
Broiler Cook Bob's Steak & Chop House
Omni Hotels & Resorts, Oklahoma City, Oklahoma, United States, 73116
Overview
Location: 605-room convention center hotel in downtown Oklahoma City. The property is adjacent to the Paycom Center (OKC Thunder), the Oklahoma Convention Center and across from Scissortail Park. It features dining outlets, a spa, fitness center, rooftop pool and bar, and 76,000 square feet of meeting and event space. The hotel includes: Seltzer's Modern Diner (all-day dining) OKC Tap House (entertainment sports bar) Bob's Steak & Chop House (specialty restaurant) Park Grounds (coffee shop) RareBird Gift Shop (retail) Mokara Spa, fitness center, rooftop pool and bar CatBird Seat with outdoor features and event space Event space details: 20,000 sq ft ballroom, two 10,000 sq ft ballrooms, 4,200 sq ft outdoor pre-function space overlooking the park Bob’s Steak & Chop House Oklahoma City is seeking an experienced
Broiler Cook
to join the team. This team member will be responsible for providing and maintaining high quality standards and procedures in preparing and serving Bob's Steak & Chop House food. Bob’s Steak & Chop House specializes in serving big, flavorful steaks hand-selected from the top two percent of USDA prime beef, along with large portions of award-winning sides. The restaurant emphasizes house-made and local ingredients to enhance signature menu items. The wine program features a broad selection (often 300–500 bottles) sourced by in-house buyers; each Bob’s location offers its own wine inventory. Climate-controlled wine cellars and a Wine of the Month program are part of the offering. The wine-by-the-glass pours 8 ounces, differing from industry standard. For more information about the Bob's Steak & Chop House Brand, please visit www.bobs-steakandchop.com. Responsibilities
Prepare all items on prep list following standard operating procedures or as directed by the manager Work closely with wait staff to exceed guest expectations Supervise daily food preparation for assigned areas; train and develop kitchen staff Prepare, stock, and rotate line to ensure ample supply of products; inspect all food products for quality Check portion control, weights and counts prior to function Fire all food for service and to serve on line Maintain/check cooking times and temperatures Follow all storage procedures when taking food out of walk-in and returning food to walk-in Maintain cleanliness of work area at all times Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times Prepare food of consistent quality following recipe cards and production and portion standards as checked by servers Date all food containers and rotate per Omni Hotels & Resorts standards, ensuring perishables are kept at proper temperatures Check pars for shift use; determine necessary preparation, freezer pull and line setup; note out-of-stock items or shortages Return all unused food items to designated storage areas with proper cover/date labeling Cooperate with other cooks to support events or special meal requirements Perform any other job-related duties as assigned by management Qualifications
Minimum 5 years of relevant culinary experience, preferably in a high-volume, fine-dining operation; minimum 2 years broiler cooking experience in a steakhouse Experience sautéing, broiling, and frying with ability to operate and maintain deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, and flat top grill Prior kitchen supervisory experience preferred Culinary degree and/or formal training preferred Basic math skills for recipes and measurements Highly motivated self-starter focused on quality, organization, cleanliness and teamwork Ability to work in a fast-paced, high-pressure environment; able to execute delegated tasks Service- and detail-oriented; friendly demeanor with strong problem-solving skills Ability to produce high volumes of work while maintaining Omni standards Working knowledge of sanitation standards Eye/hand coordination to operate kitchen equipment Moderate to advanced knife skills; sufficient manual dexterity for knife, spatula, tongs, etc. Ability to stand/walk for long periods, lift/carry/push/pull up to 70 pounds, repetitive motions with both hands, and occasional bending/stooping/kneeling Flexible schedule including holidays, weekends, and evenings Must live within 50 miles of the hotel Omni Hotels & Resorts is an equal opportunity employer. The EEO poster and its supplementary materials are available through official links; applicants needing special assistance to apply may contact applicationassistance@omnihotels.com.
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Location: 605-room convention center hotel in downtown Oklahoma City. The property is adjacent to the Paycom Center (OKC Thunder), the Oklahoma Convention Center and across from Scissortail Park. It features dining outlets, a spa, fitness center, rooftop pool and bar, and 76,000 square feet of meeting and event space. The hotel includes: Seltzer's Modern Diner (all-day dining) OKC Tap House (entertainment sports bar) Bob's Steak & Chop House (specialty restaurant) Park Grounds (coffee shop) RareBird Gift Shop (retail) Mokara Spa, fitness center, rooftop pool and bar CatBird Seat with outdoor features and event space Event space details: 20,000 sq ft ballroom, two 10,000 sq ft ballrooms, 4,200 sq ft outdoor pre-function space overlooking the park Bob’s Steak & Chop House Oklahoma City is seeking an experienced
Broiler Cook
to join the team. This team member will be responsible for providing and maintaining high quality standards and procedures in preparing and serving Bob's Steak & Chop House food. Bob’s Steak & Chop House specializes in serving big, flavorful steaks hand-selected from the top two percent of USDA prime beef, along with large portions of award-winning sides. The restaurant emphasizes house-made and local ingredients to enhance signature menu items. The wine program features a broad selection (often 300–500 bottles) sourced by in-house buyers; each Bob’s location offers its own wine inventory. Climate-controlled wine cellars and a Wine of the Month program are part of the offering. The wine-by-the-glass pours 8 ounces, differing from industry standard. For more information about the Bob's Steak & Chop House Brand, please visit www.bobs-steakandchop.com. Responsibilities
Prepare all items on prep list following standard operating procedures or as directed by the manager Work closely with wait staff to exceed guest expectations Supervise daily food preparation for assigned areas; train and develop kitchen staff Prepare, stock, and rotate line to ensure ample supply of products; inspect all food products for quality Check portion control, weights and counts prior to function Fire all food for service and to serve on line Maintain/check cooking times and temperatures Follow all storage procedures when taking food out of walk-in and returning food to walk-in Maintain cleanliness of work area at all times Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times Prepare food of consistent quality following recipe cards and production and portion standards as checked by servers Date all food containers and rotate per Omni Hotels & Resorts standards, ensuring perishables are kept at proper temperatures Check pars for shift use; determine necessary preparation, freezer pull and line setup; note out-of-stock items or shortages Return all unused food items to designated storage areas with proper cover/date labeling Cooperate with other cooks to support events or special meal requirements Perform any other job-related duties as assigned by management Qualifications
Minimum 5 years of relevant culinary experience, preferably in a high-volume, fine-dining operation; minimum 2 years broiler cooking experience in a steakhouse Experience sautéing, broiling, and frying with ability to operate and maintain deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, and flat top grill Prior kitchen supervisory experience preferred Culinary degree and/or formal training preferred Basic math skills for recipes and measurements Highly motivated self-starter focused on quality, organization, cleanliness and teamwork Ability to work in a fast-paced, high-pressure environment; able to execute delegated tasks Service- and detail-oriented; friendly demeanor with strong problem-solving skills Ability to produce high volumes of work while maintaining Omni standards Working knowledge of sanitation standards Eye/hand coordination to operate kitchen equipment Moderate to advanced knife skills; sufficient manual dexterity for knife, spatula, tongs, etc. Ability to stand/walk for long periods, lift/carry/push/pull up to 70 pounds, repetitive motions with both hands, and occasional bending/stooping/kneeling Flexible schedule including holidays, weekends, and evenings Must live within 50 miles of the hotel Omni Hotels & Resorts is an equal opportunity employer. The EEO poster and its supplementary materials are available through official links; applicants needing special assistance to apply may contact applicationassistance@omnihotels.com.
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