Executive Sous Chef | Resort

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

The Executive Sous Chef|Resort is Responsible for the overall efficiency of the Resort kitchens and food production for Banquets & outlets, ensuring that all services provided achieve the established standards within the agreed budgetary controls.

Responsibilities

Essential Job Functions

• Responsible for the supervision and management of the resort culinary staff, providing direct support to the Resort Executive Chef, Executive Pastry Chef and Resort Executive Banquet Chef.

• Responsible for ensuring operating costs in all food production outlets are minimized.

• With the Executive Chef, control all overheads and achieve food cost budget throughout the oncoming year.

• In conjunction with the Executive Chef, plan and implement menu design, creating suitable dishes and passing standards recipes to the food and beverage controller for costing.

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

• Responsible for control of equipment and scheduling maintenance.

• Responsible for facilitating resort activations for guest experiences in conjunction with District and Resort chefs.

• Support the Banquet culinary department with culinary demos/cooking classes, VIP working meal periods, offsite events and buyouts.

Product Control

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

• Work closely with the Executive Chef and F&B Director to test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.

• Oversee the creation of recipes and production methods.

Marketing

• Maintain an up-to-date knowledge of local and international market trends to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.

• Maintain an up-to-date knowledge of competitor's food production/offering.

Staffing

• Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.

• Interview/recruit suitable staff for the operation, in conjunction with the Executive Chef

• Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.

• Be aware of state legislation in employment and industrial relations.

Excecutive Duties

• Effectively coach and counsel associates and managers as needed and complete performance evaluations.

• Conduct/attend all required department meetings and company training.

• Champion and drive the Power of One/Omni culture.

• Ensure deadlines are met and stay ahead of planning by keeping the salaried chefs involved through monthly ATGT's and weekly meetings.

Qualifications

• Must have at least 10 years culinary leadership experience in a high-volume, full-service kitchen, preferably in a hotel environment.

• Candidate must have proven exemplary culinary skills and must be able to lead, develop, and motivate staff.

• Excellent written and verbal communication skills as well as organizational skills.

• Candidate must be creative and up to speed on new concepts and food trends.

• Computer literate and detail orientated is a must.

• Must have basic mathematical skills and be able to create and understand financial reports.

• Must have experience managing payroll and scheduling.

• Must be able to work a flexible schedule to include weekends and holidays.

• College education and/or culinary degree is strongly preferred.

• Texas Food Handler / Serve Safe certified food manager is required.

Physical Requirements:

• Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

Working Environment:

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.

• Exposure to hazardous cleaning chemicals.

• Weekends, holidays and flexible schedule based on the business needs

Tools & Equipment:

• Cooking utensils and equipment.

• Microsoft Outlook, Kronos, OnTrack, Birchstreet, Synergy.

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 applicationassistance@omnihotels.com.