Culinary Director

About the Role

Omni Hotels & Resorts is seeking a highly skilled and experienced Sous Chef to join our team at The Apron, a suburban destination for creative Texas and California fare with spectacular views of Fields Ranch Golf Course.

Key Responsibilities

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching, and counseling, conducting reviews.
• Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assist the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and special menus.
• Scheduling of staff according to budget and business forecast.
• Provide kitchen support for food and beverage outlet functions.
• Oversee proper handling and tracing of food returns.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score.
• Checks and controls sign-in and sign-out procedures for kitchen staff.

Requirements

• Must have previous culinary leadership experience.
• Candidate must be creative and up to speed on new concepts and food trends.
• Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
• Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
• Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
• Able to set priorities for the culinary team and provide feedback to others that enhances performance.
• Prior experience managing schedules, inventory, payroll, service recovery, and associate relations matters required.
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone.
• Strong organizational skills with the ability to multi-task and provide guest follow-up in a fast-paced environment.
• Eye/hand coordination needed to use all kitchen equipment.
• Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Must be proficient with computers.
• Serve Safe certified food manager.
• Must be able to lift, push, pull, and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to work a variety of shifts, including weekends and holidays.