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Omni Nashville Hotel

Executive Chef at Bob’s Steak & Chop House

Nashville, TN

Position Description / Responsibilities

The role involves overseeing the efficient and effective running of the kitchen and food production outlet, minimizing operating costs, and ensuring all services meet Bob’s Steak & Chop House standards within budgetary controls. Responsibilities include advising the General Manager, maintaining cleanliness and hygiene, assisting with budgeting, controlling overheads, and reporting variances. You will collaborate with other Food and Beverage managers, adhere to standard recipes, design daily features, and ensure guest satisfaction through smooth daily operations. Duties also involve maintaining purchasing standards, testing product quality, managing food requisitions, creating recipes, compiling banquet menus, and inspecting food service sections. Additionally, you will control equipment maintenance, stay informed on market trends and competitor offerings, promote in-house sales activities, and manage staff scheduling, recruitment, training, and development. Effective office procedures and attending required meetings are also essential.

Position Requirements

The ideal candidate will have four years of previous culinary management experience in a high-volume, fine dining restaurant operation, with steakhouse experience preferred. They must possess proven culinary skills and the ability to lead, develop, and motivate staff. The candidate should be capable of teaching employees the importance of, and how to interact with, internal and external guests while courteously addressing internal requests. Creativity and familiarity with new concepts and food trends are essential. The role requires basic mathematical skills and the ability to create and understand financial reports, ensuring that all health standards are consistently maintained, and that safety and security policies and procedures are followed.

Excellent written and verbal communication skills, along with the ability to multi-task and work in a fast-paced environment, are necessary. The candidate must be able to train staff to produce high volumes of work while maintaining quality according to Omni standards. Proficiency with computers, experience in managing payroll and schedules, and a college education and/or culinary degree are preferred. The candidate must be a Serve Safe certified food manager and be able to utilize culinary tools such as knives and commercial equipment, as well as have the ability to taste and smell.

The position requires flexibility in scheduling, including the ability to work weekends and holidays. Physical requirements include the ability to move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance, and push and pull carts and items weighing up to 75 pounds. The candidate must be able to walk or stand for extended periods, including an entire work shift, and perform frequent bending and twisting, as well as repetitive motions of the arms, hands, and legs.

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