Broiler Cook | Bob's Steak & Chop House

Location

Come and join our team at this  605-room convention center hotel in the heart of downtown Oklahoma City.  Our luxury hotel is located next to the Paycom Center(OKC Thunder),  the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park.

The property  includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park.

Job Description

Bob's Steak and 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 that are hand-selected from the top two percent of USDA prime beef along with Texas-sized portions of our award-winning sides. Mouth-watering, legendary seafood and cuts of meat are absolutely delicious as we use homemade and local ingredients to enhance the flavor of our signature menu items.  When it comes to Wine, each Bob’s carries a large selection — usually 300 to 500 wines — beyond our core list of favorites. In-house wine buyers select wines from all over the world to satisfy local clientele and regulars at each of our locations. Because of this, there is not a corporate written list which allows each Bob’s to offer their own, unique wine inventories. Each Bob’s utilizes climate-controlled wine cellars and features Wine of the Month for our guests to try. While the industry standard for wine by the glass has gone from 6 ounces to down to 5 ounces, Bob’s pours 8 ounces.

For more information about the Bob's Steak and Chop House Brand, feel free to visit www.bobs-steakandchop.com.

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 time
• 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

Qualifications

• 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.

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's 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 applicationassistance@omnihotels.com.