Executive Chef Bob's Steak & Chop House

Barton Creek Resort & Spa

Barton Creek Resort & Spa's success is due to its dedicated, intelligent and self-motivated family of associates who work together to maintain the company's trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged then this is the place for you.

Omni Barton Creek Resort and Spa'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 Barton Creek may be your perfect match.

Omni Hotels & Resorts is seeking Executive Chef for the beautiful new Barton Creek Resort & Spa!

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!

We are proud to announce that we are ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2023

Overall responsibility for the efficient and effective running of the kitchen and food production, ensuring operating costs are minimized. The execution of all Bob's Steak & Chop House company policies & procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the General Manager on all matters relating to the kitchen area. In conjunction with the General Manager, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Perks:

Free parking
• Closed for lunch
• Closed on Sunday

• To assist the General Manager in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• In conjunction with the General Manager, adhere to all Bob's Steak & Chop House Standard Recipes and design the daily features in conjunction with the Bob's standards, including design, creating suitable dishes and passing standards recipes to the General Manager for costing.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with the food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• To control purchasing of food, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
• To compile new banquet menus when required.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.
• Maintain an up-to-date knowledge of competitors food production/offering.
• To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
• To interview/recruit suitable staff for the operation.
• To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.
• Be aware of state legislation in employment and industrial relations.
• To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.

• Candidate is required to have at least 4 years previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
• Candidate must be creative and up to speed on new concepts and food trends.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Ensure that all health standards are consistently maintained
• Ensure all safety and security policies and procedures are followed
• Excellent written and verbal communication skills
• Ability to multi-task and work in fast paced environment
• Ability to train a staff to produce high volumes of work while maintaining quality per Bob's Standards
• Must be proficient with computers.
• Experience managing payroll and schedules required.
• Must be able to work a flexible schedule to include weekends and holidays.
• College education and/or culinary degree preferred.
• Serve Safe certified food manager.
• Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

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