Resort Chef de Cuisine

2 weeks ago

Frisco Texas, United States Omni Hotels & Resorts Full time
Overview:

 

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:
Looking for a Chef de Cuisine to lead the culinary team helping between both Banquets and Restaurant operations.  This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchens and food production for Omni PGA Resort.

 

Responsibilities:
Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a quality, consistent product is produced which conforms to all Omni Standards.

Manage associates in scheduling, training, developing, coaching/counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.

Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.

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.

Work with the Resort Executive Chef in the creation, costing and implementation of menus.

Ability to step in and lead / assist in leadership positions in multiple kitchens. (Resort Outlets & Banquets). CDC possess strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed in the absence and or presence of the leader in that area, while assisting in the different areas of the operation.

Able to communicate effectively in multiple departments/roles as well as guest facing meetings that may include PRE CONS, tastings and site visits.

Meets deadlines set forth by the department heads while keeping the hourly team aware of key dates and events happening across the resort.

Scheduling of staff according to budget and business forecast.  Able to assist in critiquing the monthly P&L based on business levels.

Directs proper sanitation and maintenance 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).

Advise the resort executive chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

To maintain control of the standards for purchasing and receiving items.

Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.

To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.

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.

Perform any other job-related duties as assigned.

Qualifications:
Candidate is required to have at least 2 years previous culinary management experience.  Prior experience in a upscale, full service five Diamond Kitchen preferred.

Excellent Customer Service, prior admin experience preferred.

College education and/or culinary degree preferred.

Knowledge of Microsoft Word, Excel, Delphi or similar programs required

Use computer to access Kronos, Birch Street and Medallia

Interact with guests during tastings and special events

Be creative in creating menus while maintaining bottom line

Serve Safe certified food manager/applicable food safety certifications required

Clear, positive, energetic communication skills, written and verbal.

Excellent organizational skills required.

Able to work a flexible schedule to include nights, weekends and holidays. 

 

 

This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of Omni Hotels & Resorts.

 

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:  and the following link is the 

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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