Bob's Steak & Chop House Sous Chef

Location

Reflecting the past present and future of our vibrant Kentucky town and inspired by the citys rich history and authentic character the Omni Louisville transforms one of the citys 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 is 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 allows guests to rest relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blends elements of the citys heritage culture and character felt everywhere from the hotel restaurants to a featured bourbon bar to the hotels Speakeasy and bowling alley.

Guests can also enjoy a dynamic 20000 square foot urban food hall and 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 Brothers coffee baked bread and smoked barbeque.

Job Description

The Sous Chef will be responsible for all areas of theBobs Steak & Chop House kitchen 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 hotels 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

Omni Hotels & Resorts is an equal opportunity employer - vets / disability. The EEO is the Law poster and its supplement are available using the following links : EEOC is the Law Posterand the following link is the OFCCPs 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

Key Skills

Culinary Experience,Food Handling,Restaurant Experience,Kitchen Management Experience,Food Preparation Experience,Kitchen Experience,Labor Cost Analysis,Catering,Cooking,Cost Control,Sanitation,Knife Skills

Employment Type : Unclear

Experience : years

Vacancy : 1