Sous Chef | The Apron

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

Omni PGA Frisco Resort is hiring a Sous Chef | The Apron to join our team. Omni Frisco PGA Resort will provide 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 Sous Chef will provide technical and administrative assistance to the Executive Sous Chef, ensuring effective operation of the kitchen and food production outlet.

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. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
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.
Perform any other job related duties as assigned.

Qualifications

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.

Omni Hotels & Resorts is an equal opportunity employer.

---