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Executive Culinary Leader

2 months ago

Frisco, Texas, United States Omni Hotels Full time
About the Role

Omni Hotels is seeking a highly skilled and experienced Sous Chef to join our team at our Frisco resort. As a key member of our culinary team, you will be responsible for providing technical and administrative assistance to the Executive Sous Chef, ensuring the effective operation of the kitchen and food production outlet.

Key Responsibilities
  • Food Production and Quality Control: Manage the daily production, preparation, and presentation of all food for the hotel's restaurant operation, ensuring a quality, consistent product that meets Omni standards.
  • Team Management: Manage associates in scheduling, training, developing, coaching, and counseling, conducting reviews, and focusing on attracting, interviewing, retaining, and motivating staff while providing a safe work environment.
  • Labor and Food Cost Control: Monitor, analyze, and control all labor and food costs, preparing reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
  • Menu Development and Implementation: Assist the Executive Chef in creating, costing, and implementing outlets, banquets, seasonal, and special menus.
  • Staff Scheduling and Support: Schedule staff according to budget and business forecast, provide kitchen support for food and beverage outlet functions, and oversee proper handling and tracing of food returns.
  • Sanitation and Maintenance: Direct proper sanitation of all kitchen facilities and equipment, ensure compliance with EcoSure and health code standards, and maintain all walk-in coolers.
  • Leadership and Communication: Provide support and leadership to accomplish Medallia food quality scores, check and control sign-in and sign-out procedures for kitchen staff, and perform other job-related duties as assigned.
Requirements
  • Culinary Leadership Experience: Must have previous culinary leadership experience.
  • Leadership Skills: Candidate must be creative, up-to-date on new concepts and food trends, and have proven leadership skills to train, develop, and motivate staff.
  • Communication and Organizational Skills: Ability to clearly and pleasantly communicate verbally and in writing in English with guests, management, and co-workers, and possess strong organizational skills with the ability to multi-task and provide guest follow-up in a fast-paced environment.
  • Physical Demands: Must be able to lift, push, pull, and carry up to 40 lbs, walk/stand for extended periods, and frequently bend and twist.
  • Work Schedule: Must be able to work a variety of shifts, including weekends and holidays.