Bob's Steak and Chop House-Sous Chef

  • Omni Hotels
  • Louisville, KY, USA
  • Jan 04, 2018
Hospitality / Restaurant / Food Service

Job Description

Overview

Scheduled to open March 6, 2018, this luxurious Omni property located in the heart of Downtown Louisville, is designed with intersecting towers that represent the crossroads of the past, present and future of Louisville. Inspired by the city's rich history and authentic character, the Omni Louisville will transform one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city.

The hotel will be a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, will allow guests to rest, relax or socialize with spectacular views of the city from above. The essence of Louisville is woven throughout with interior design blends elements of the city's heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel's Speakeasy and bowling alley.

Guests will also enjoy a dynamic 20,000 square foot modern urban lifestyle market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Bros. coffee, baking bread and fragrant fresh flowers.

Job Description

The Sous Chef will be responsible for all areas of the kitchens operations in the absence of the Executive Chef .This leader will ensure a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in upscale/luxury hotels.

Responsibilities

  • Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
  • Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
  • Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
  • Should assume the responsibilities of the Executive Chef in his or her absence.
  • Scheduling of staff according to budget and business forecast.
  • Provide kitchen support for banquet functions.
  • Oversee proper handling and tracing of banquet food returns at end of functions.
  • Directs proper sanitation of all kitchen facilities and equipment.
  • Comply with EcoSure & health code standards for sanitation.
  • Ensures that all kitchen equipment is in good working order.
  • Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
  • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
  • Provide support and leadership to accomplish our Medallia food quality score
  • Checks and controls sign-in and sign-out procedures for kitchen staff.
  • Perform any other job related duties as assigned.


Qualifications

  • Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
  • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
  • Excellent written and verbal communication skills as well as organizational skills, Bilingual (Spanish) preferred but not required.
  • Candidate must be creative and up to speed on new concepts and food trends.
  • Banquets experienced required.
  • Computer literate and detail orientated is a must.
  • Must have basic mathematical skills and be able to create and understand financial reports.
  • Must be able to work a flexible schedule to include weekends and holidays.
  • College education and/or culinary degree preferred.