Kitchen Supervisor

4 weeks ago

Frisco, Texas, United States tapwage Full time
Location

THE MODERN HOME OF AMERICAN GOLF


Located 30 miles north of downtown Dallas, Omni PGA Frisco Resort is the largest resort currently in development in the country.

Opening spring 2023, the resort will feature 500 guest rooms and suites, 10 four-bedroom ranch houses, three pools, including an adults-only rooftop infinity pool, a destination spa, Lounge by Top Golf, and over 127,000-square feet of indoor and outdoor meeting and event space.

An expansive retail and entertainment district will feature dining, shopping and an outdoor stage set to be activated for concerts and outdoor programming.

The Resort will become a leading destination for golf providing an unparalleled experience for those who are advanced players, new to the game, and everything in between.

The resort will offer 46 holes of golf designed by Beau Welling and Gil Hanse, including two 18-hole championship golf courses, a lighted 10-hole short course, and a lighted two-acre putting green.

Job Description


Omni PGA Frisco Resort is seeking a skilled Kitchen Supervisor (PM) | The Apron to join the team of our brand-new luxury resort.

Omni PGA Frisco Resort provides North Texas with 127,000 square feet of event space, 13 new food and beverage outlets, an extravagant spa and a full entertainment district.

Featuring two championship 18-hole golf courses along with a third short course, we will provide incredible options for our guests and local community for dining, events, and entertainment.


The Apron is a suburban destination for creative Texas and California fare with spectacular views of Fields Ranch Golf Course at Omni PGA Frisco Resort.

Healthy breakfast and brunch fare is served throughout the day.

Delectable morning pastries, Stance Coffee and gelato are available from the bar plus a blend of smart, creative drinks at prime times from the bar.

A gem in the resort, the menu is built around seasonal ingredients, healthy breakfast, brunch, and lunch.

The Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet.

Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests.

Responsibilities

  • Supervise daily food preparation for assigned areas.
  • Utilize a handson approach to training and developing kitchen staff.
  • Ability to instill safety and sanitation habits in all employees.
  • Prepare all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
  • Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
  • Keep all refrigeration, equipment and storage of working areas in clean, working condition in order to comply with health department regulation.
  • Teach associates the importance of consistency in preparation and presentation, ensuring the level of quality, portion control and plate presentation is adhered to by department staff consistently.
  • Teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
  • Prep, stock and rotate line to ensure ample supply of products is maintained.
  • Fire all food for service and to serve on line.
  • Maintain check cooking times and temperatures.
  • Follow all storage procedures when taking food out of walkin and when returning food to walkin.
  • Work closely with wait staff to exceed guest expectations.
  • Maintain cleanliness of work area at all times.
  • Complete other duties as assigned by management.
Qualifications

  • Required to have at least 5 years culinary experience in a hotel or restaurant kitchen with minimum one year kitchen supervisory experience.
  • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
  • Must work well with others with ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
  • Must be familiar with batch and quantity cooking in a highvolume restaurant.
  • Excellent written and verbal communication skills as well as organizational skills.
  • Must have basic mathematical skills and be able to adhere to recipes.
  • Selfmotivated, and ability to work with limited supervision.
  • Ability to write and perform daily prep list and par sheets.
  • The ability to work in a fastpaced high pressure work environment while executing delegated tasks and assignments.
  • Culinary degree and/or formal training preferred.
  • Food handlers certification required.
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 []).

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