Fine Dining Cook 2

Job Opportunity At The Omni Nashville Hotel The Omni Nashville Hotel was specially created to be an authentic expression of Nashville's vibrant music culture. Across from the new Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel design is a modern expression of the city's distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville. The Omni Nashville Hotel'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 Nashville may be your perfect match. Bob's Steak & Chop House Since the opening of the first Bob's Steak & Chop House in Dallas, Texas, in 1993, the name "Bob's" has been synonymous with a great steakhouse experience. Building on the reputation we earned at our original Dallas location, Bob's has opened restaurants nationwide that offer the best cuts of meat available. 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 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 selectionusually 300 to 500 winesbeyond 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. Each Bob's utilizes climate-controlled wine cellars and features Wine of the Month for our guests to try. Bob's Steak & Chop House is open for dinner only and closed on Sundays and most major holidays. Perks Competitive Salary + Free Onsite Parking + Healthcare Medical Benefits + 401k with 401k Matching + Paid Time Off + Travel Benefits to Other Omni Locations + Growth Opportunities Responsibilities To ensure all prep items, and food orders are prepared and stored to proper specifications within the Bob's Steak & Chop House kitchen. Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list. Be knowledgeable of plate presentations and preparations of all menu items. Prepare all items on prep list following standard procedure or otherwise told by supervisor. Always maintain high quality by inspecting all food products for quality when working on prep list and service line. Check portion control, weights and counts prior to function. Fire all food for service and to serve online. Maintain/check cooking times and temperatures. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Always maintain cleanliness of work area. Keep walk-in, prep area, and equipment up to Health Department and Pointe 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 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 Culinary leadership. Qualifications Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale restaurant. Thorough knowledge of food handling and preparation techniques. Good eye/hand coordination needed to use all kitchen equipment. Must have prior experience to include sauting, broiling & fry cooking. Basic math skills needed to understand and implement recipes and measurements. Ability to work cohesively with co-workers both within and outside of your department. Ability to handle stressful situations, while maintaining a calm and welcoming demeanor. Requires a working knowledge of sanitation standards. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. 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 able to work a variety of shifts, including weekends and holidays. Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Position requires repetitive motion and consistent use of arms and hands.