Bob's Steak & Chophouse Cook II

  • Omni Hotels
  • Tucson, AZ, USA
  • Apr 25, 2018
Hospitality / Restaurant / Food Service

Job Description

Location

Tucson National Resort

Inspired by the sweeping views of the Santa Catalinas and the rich history of golf, this artful blend of natural beauty and recreation is elevated to a new level of discovery. The Omni Tucson National Resort has it all - from its picturesque setting in the foothills of Tucson's Santa Catalina Mountains to the lush fairways of its 36-hole championship and desert-style golf courses.

The Omni Tucson National Resort's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Tucson National Resort may be your perfect match.

Job Description

Responsible for the preparation of cooked food items in Bob's Steak & Chop House. To follow, enforce, comply and adhere to all Bob's Steak & Chop House rules, policies, procedures, standards and recipes at all times.

Responsibilities

  • Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list.
  • Be knowledgeable of plate presentations and preparations of all menu items.
  • Prepare all items on prep list following standard procedure or otherwise told by supervisor.
  • Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.
  • 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 when returning food to walk-in.
  • Maintain cleanliness of work area at all times.
  • Keep walk-in, prep area and equipment up to Health Department standards at all time.


Qualifications

  • Minimum 1 year culinary experience in hotel or restaurant.
  • Basic math skills needed to understand and implement recipes and measurements.
  • Must have prior experience to include sautéing, broiling & fry cooking. Requires a working knowledge of sanitation standards.
  • Operate and maintain deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, flat top grill, convection oven, and combi oven.
  • Eye/hand coordination needed to use all kitchen equipment.
  • Advanced knife skills and meat fabrication.
  • Sufficient manual dexterity needed in hands to operate knives, spatulas, tongs, etc. Moderate to advanced knife skills.
  • Highly motivated self starter focused on quality, organization, cleanliness and teamwork.
  • The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments in accordance with Omni and Bob's standards.
  • Must be service and detail oriented; possessing a friendly approachable demeanor and strong problem-solving skills
  • Ability to produce high volumes of work while maintaining quality per Omni standards
  • The ability to stand/walk for long periods of time in a confined area and lift/carry/push/pull up to 40 pounds. Requires repetitive motion with both hands and occasional bending/stooping/kneeling. Be able to work a flexible schedule, including holidays, weekends, and evenings.
  • Knowledge of the following equipment: convection oven, combi oven, steamer, fryers,