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Specialty Restaurant Cook (FT) - Bob's Steak & Chop House! (Tucson)
11085 N Camino De Oeste, Tucson, AZ 85742, USA
Join a culinary team where our leaders are dedicated to developing future Executive Chefs. Come, help us create the best Culinary experience in Tucson!
Why Join 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 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. Each Bob’s utilizes climate-controlled wine cellars and features Wine of the Month for our guests to try.
Locally, we are the only PRIME steak house in Tucson!
Essential Job Functions:
Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
Good knowledge of culinary fundamentals and techniques.
A proper understanding of how too properly and safely use all culinary equipment.
The ability to do plate presentations that meet our specifications.
Ability to communicate with other team members.
Maintain a positive and professional attitude in stressful situations.
Attend required monthly department meetings and company trainings.
Complete other duties as assigned by management.
Ability to work a Restaurant Line.
Basic Knowledge of Knife Skills and the different Vegetable Cuts
Qualifications:
Required to have at least 2 years culinary experience in a hotel or restaurant kitchen, preferably in fine dining steakhouse. Culinary degree and/or formal training is strongly preferred.
Must be able to work efficiently without needing immediate supervision from management and work well with others.
Excellent written and verbal communication skills as well as organizational skills.
Must have basic mathematical skills and an understanding of weights and measures. Able to follow recipes.
Food Handlers certification required.
The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
Ability to work flexible shifts, including weekends and holidays.
Knife skills, presentation skills and culinary/sanitation knowledge.
Physical Requirements:
Must be able to lift, push, pull and carry moderate weight. 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.
Let's Talk Perks:
Free Parking
Golf perks on property for associates and family
Travel benefits with Omni - Great hotel discounts
Numerous career growth opportunities around the country
Employee Cafeteria
Set schedule Tuesday through Saturday - PM shifts
Restaurant closed on Sundays and Mondays
Competitive Hourly Wage
Medical, dental, vision insurance, Short & Long Term Disability + much more options
401k with match
Paid Time Off + Most Holidays Off
AND MORE!!!
Omni Hotels & Resorts is an equal opportunity employer - vets/disability. 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.
$18/hour
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