Chef de Cuisine - Bob's Steak & Chop House

Omni Tucson National Resort & Spa is a four-diamond luxury property set in the foothills of Tucson's Santa Catalina Mountains. The resort features 36-hole championship golf courses, six signature dining outlets, the Mokara Spa, and 130 premier guest rooms. Associates enjoy a dynamic work environment, comprehensive training, and a culture of respect, gratitude, and empowerment.

About the role

This position oversees the efficient and effective operation of the kitchen and food production at Bob’s Steak and Chop House, ensuring adherence to company policies, cost control, and high standards. The Chef de Cuisine advises the Executive Chef and General Manager on kitchen-related matters and collaborates across departments to maximize profitability and guest satisfaction.

Responsibilities

• Assist the Executive Chef and General Manager in budgeting, including food cost and payroll, and control overheads to meet budgetary targets. Report variances and recommend remedial actions.
• Collaborate with Food and Beverage Department managers to assess market potential, competitor offerings, and product availability.
• Adhere to Bob’s Steak & Chop House Standard Recipes and design daily features in line with brand standards, including dish creation and costing.
• Work with the Executive Chef and Food & Beverage Director on capital expenditure items for the department.
• Ensure guest satisfaction through smooth day-to-day operations and maintain control of purchasing and receiving standards.
• Test and evaluate products for quality, focusing on yield, holding qualities, market price, and waste reduction.
• Control food requisitioning by forecasting volume to avoid over/under production and maximize profitability.
• Create recipes, production methods, and new banquet menus as required.
• Inspect all food service sections during service to maintain standards.
• Oversee equipment control and schedule maintenance.
• Stay updated on local and international market trends to create guest-focused food products and maximize sales opportunities.
• Monitor competitors’ food production and offerings.
• Assist in promoting in-house sales activities, such as culinary festivals and competitions.
• Plan, organize, and control the efficient utilization of food production staff, including scheduling and overtime management.
• Interview and recruit suitable staff in conjunction with HR and the Food and Beverage Director.
• Oversee training and development of kitchen staff, ensuring effective on- and off-the-job training.
• Comply with state employment and industrial relations legislation.
• Establish efficient office procedures for handling menus, purchase requirements, correspondence, and records.
• Perform all duties applicable to a department manager within the hotel.
• Actively participate in the critical path task sheet for the Food and Beverage department.
• Conduct and attend all required department meetings.

Qualifications

• Minimum of 4 years of culinary management experience in a high-volume, fine dining restaurant; steakhouse experience preferred.
• Proven culinary skills with the ability to lead, develop, and motivate staff.
• Ability to teach employees guest interaction and courteous problem-solving.
• Creative mindset with awareness of new food concepts and trends.
• Basic mathematical skills and ability to create and understand financial reports.
• Commitment to maintaining health, safety, and security standards.
• Excellent written and verbal communication skills.
• Ability to multitask in a fast-paced environment while maintaining quality.
• Experience managing payroll and schedules.
• Flexible schedule, including weekends and holidays.
• College education and/or culinary degree preferred.
• Valid food handler qualifications as required by the state of Arizona.
• Ability to lift and carry up to 40 lbs, push/pull carts up to 75 lbs, and stand/walk for extended periods with frequent bending and twisting.
• Proficiency with culinary tools (knives, commercial equipment) and sensory abilities (taste/smell).