Chef de Cuisine

Omni Hotels & Spas•Irving, TX

About The Position

The Chef de Cuisine leads the culinary team and supports both Banquets and restaurant operations. This role is responsible for the efficient and effective operation of the kitchens and food production, ensuring consistent, high-quality food that meets Omni standards. The Chef de Cuisine works with the Resort Executive Chef on menu creation, costing, and implementation, and can step in to lead or assist in leadership roles across resort outlets and Banquets. The role also oversees kitchen associates, budgets, purchasing and receiving standards, food safety, sanitation, equipment, and guest satisfaction. The Chef de Cuisine communicates with multiple departments and participates in guest-facing meetings, tastings, and site visits. They help maintain food quality scores and keep the hourly team informed of important dates and events across the resort.

Requirements

At least 2 years of culinary management experience.
Knowledge of Microsoft Word, Excel, Delphi, or similar programs.
Ability to use a computer to access Kronos, Birch Street, and Medallia.
Required Serve Safe-certified food manager qualification and applicable food safety certifications.
Clear, positive, energetic written and verbal communication skills.
Excellent organizational skills.
Ability to work a flexible schedule that includes nights, weekends, and holidays.
Ability to interact with guests during tastings and special events.
Ability to create menus while maintaining the bottom line.

Nice To Haves

Prior experience in an upscale, full-service five Diamond kitchen.
Prior administrative experience.
College education and/or a culinary degree.

Responsibilities

Manage daily food production, preparation, and presentation for the hotel restaurant and Banquets, ensuring a high-quality, consistent product that conforms to Omni standards.
Manage associates, including scheduling, training, development, coaching and counseling, conducting reviews, attracting and interviewing candidates, retaining and motivating staff, and providing a safe work environment.
Inspect food service sections during service to ensure standards are maintained.
Monitor, analyze, and control labor and food costs; prepare reports, charts, and schedules to meet or exceed budgets while maintaining or improving quality.
Work with the Resort Executive Chef to create, cost, and implement menus.
Lead or assist in leadership positions across multiple kitchens, including resort outlets and Banquets.
Prepare thorough and detailed Passover notes and communicate effectively across departments and roles, including in guest-facing meetings, tastings, and site visits.
Meet deadlines set by department heads and keep the hourly team informed of key resort dates and events.
Schedule staff according to budget and business forecasts and assist in critiquing the monthly P&L based on business levels.
Direct sanitation and maintenance of kitchen facilities and equipment; comply with EcoSure and health code sanitation standards.
Ensure kitchen equipment is in good working order and walk-in coolers are properly maintained, including food rotation and cleanliness.
Advise the Resort Executive Chef on kitchen matters and maintain cleanliness and hygiene throughout the kitchen.
Ensure guest satisfaction by running day-to-day operations smoothly and effectively.
Maintain control of purchasing and receiving standards in coordination with the storeroom manager and food and beverage controller.
Test and evaluate products for quality, including yield, holding qualities, market price, and use of leftovers to reduce waste.
Ensure staff understand expectations and execute them within proper guidelines.
Provide support and leadership to achieve the Medallia food quality score.
Check and control sign-in and sign-out procedures for kitchen staff.
Perform other job-related duties as assigned.