Broiler Cook | Bob's Steak & Chop House

Omni Hotels & Resorts•Oklahoma City, OK

9d•Onsite

About The Position

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.

Requirements

Minimum 5 years relevant culinary experience required, preferably in a high-volume, fine dining restaurant operation; minimum 2 years broiler cooking experience in a steakhouse atmosphere.
Must have prior experience sautéing, broiling, and fry cooking 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 needed to understand and implement recipes and measurements.
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.
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.
Requires a working knowledge of sanitation standards.
Eye/hand coordination needed to use all kitchen equipment.
Sufficient manual dexterity needed in hands to operate knives, spatulas, tongs, etc. Moderate to advanced knife skills.
Ability to stand/walk for long periods of time in a confined area and lift/carry/push/pull up to 70 pounds.
Requires repetitive motion with both hands and occasional bending/stooping/kneeling.
Be able to work a flexible schedule, including holidays, weekends, and evenings.
Must live within 50 miles of the hotel.

Nice To Haves

Prior kitchen supervisory experience preferred.
Culinary degree and/or formal training preferred.

Responsibilities

Prepare all items on prep list following standard operating procedure or otherwise as told by manager.
Work closely with wait staff to exceed guest expectation.
Supervise daily food preparation for assigned areas; train and develop kitchen staff.
Prep, stock, and rotate line to ensure ample supply of products is maintained; 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 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 and EcoSure standards at all times.
Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
Date all food containers and rotate as per Omni Hotels & Resorts standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Cooperate with other cooks to prepare events or special requirements on meals.
Perform any other job-related duties as assigned by management.