Chef de Cuisine | Blind Salamander

Corporate Office•Austin, TX

13d•Onsite

About The Position

Omni Hotels & Resorts is seeking Chef de Cuisine for Blind Salamander for the beautiful Barton Creek Resort & Spa! If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni! Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024 As the Chef de Cuisine at Blind Salamander Kitchen & Bar, you will be the creative and operational head of our kitchen, overseeing the preparation and presentation of our modern cuisine, inspired by local and sustainable ingredients. This role demands innovation, passion for food, and a commitment to exceptional culinary experiences.

Requirements

3+ years previous fine dining culinary leadership experience in a high volume, full-service kitchen.
Must possess active ServeSafe Food Manager Certificate.
Candidate must have proven leadership skills and must be able to delegate, effectively train, develop and motivate staff.
Ability to work well under pressure, think clearly, quickly and make concise decisions in a fast-paced environment.
Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
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.
Ability to clearly, professionally and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
Excellent knowledge of food handling and presentation.
Candidate must be creative and up to speed on new concepts and food trends.
Computer proficiencies including Microsoft office and payroll software experience.
Must have basic mathematical skills and be able to create and understand financial reports.
Must have experience managing payroll and scheduling.
Maintain a professional business appearance, attitude, and performance.
Must have a flexible schedule and be willing to work nights, weekends, and holidays when necessary.
Must be able to lift and carry up to 50 lbs.
Must be able to push and pull carts and items weighing up to 100 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs.
Most be able to perform all duties in outdoor settings.
Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Requires repetitive motion of arms, and hands.

Nice To Haves

Previous department head culinary experience preferred.
Hotel experience preferred.
Associates degree or higher preferred in Culinary Arts.
Ability to effectively mentor leadership positions, to include sous chefs, culinary supervisors and J-1 participants.

Responsibilities

Responsible for planning, evaluating, organizing, hiring, and directing the activities of Blind Salamander culinary team to includes Sous Chefs, and line level culinarians.
Ensures that all policies, procedures and guidelines are followed by department personnel.
Provides the necessary training, motivation, and leadership for all department personnel.
Responsible for efficient food and labor cost.
Responsible for overseeing equipment maintenance and safety in all food service areas.
Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
Monitor china, glass and silver usage/breakage and inventory.
Able to source product and specs for any needed equipment.
Responsible for all administrative duties which are necessary in the functioning of the department.
Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed.
Control food safety and sanitation with in the entire kitchen, educate and train in needed areas.
Check dates and quality of all areas of food service.
Communicate with Resort Executive Chef and Director of Food & Beverage on all issues and activity.
Oversees and participates in food production.
Able to expedite and perform all station or line cook functions.
Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
Works with staff on mise en plas and checks each station for completion and quality prior to service.
Current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach.
Able to develop recipes, food cost analysis and menu development across all meal periods.
Able to write, develop, and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established.
Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development.
Fluent in all areas of food safety and health department as determined by the Department of Health and corporate mandated ECOSURE.
Involved with work- and work-related issues, communicates with other managers outside of Food & Beverage Department to contribute to a smooth hotel operation.
Maintains a positive attitude and positive, inspiring, motivated, kitchen environment.
Set priorities for Blind Salamander culinary team and provide feedback to others that enhances performance.
Anticipates needs, forecasts results, and analyzes work processes for personnel in the department.
Ensures outlet meets budgeted levels, and manages department payroll on a weekly basis
Performs any other duties assigned by management.
Assist and collaborate with all other culinary outlets and banquets operations