Chef De Cuisine

Omni Hotels & Resorts • Fort Worth, TX

20h • Onsite

About The Position

The Chef De Cuisine monitors daily production, preparation, and presentation of food for the hotel’s restaurants and room service, ensuring a consistent product that meets Omni quality standards. The role manages kitchen associates, including scheduling, training, development, coaching, counseling, performance reviews, and efforts to attract, retain, and motivate the team while maintaining a safe work environment.

The Chef De Cuisine manages labor productivity and food costs, prepares reports and schedules to meet budgets, and assists the Executive Chef with creating, costing, and implementing menus for outlets, in-room dining, the bar, poolside service, seasonal offerings, and special events. The role maintains kitchen readiness, sanitation, equipment, inventory, and food-storage practices; supports banquet functions as needed; and works with purchasing, Engineering, and other departments to support daily operations.

The position provides kitchen leadership and support for guest satisfaction and food-quality goals, responds to guest feedback and complaints, supports amenities for in-room dining, and promotes continuous improvement. It also oversees associate communication, handovers, records, payroll closeout, recipe cards, prep sheets, and service guides. Open availability and flexibility to work different shifts and holidays are required.

Requirements

• At least 5 years of previous culinary management experience in a high-volume, full-service Four Diamond kitchen.
• Proven culinary skills and the ability to lead, develop, and motivate staff.
• Excellent written and verbal communication skills and organizational skills.
• Computer literacy and attention to detail.
• Basic mathematical skills and the ability to create and understand financial reports.
• Ability to work a flexible schedule, including weekends and holidays.
• Ability to work for long periods while standing, lift up to 50 pounds, and work under some extreme temperatures.

Nice To Haves

• Bilingual Spanish skills are preferred but not required.
• Busy restaurant experience is preferred.
• College education and/or a culinary degree is preferred.
• Creativity and familiarity with new concepts and food trends.

Responsibilities

• Monitor daily food production, preparation, and presentation for hotel restaurants and room service to ensure quality and consistency.
• Manage associate schedules, training, development, coaching, counseling, performance reviews, and efforts to attract, retain, and motivate associates.
• Provide a safe work environment and ensure daily stand-up meetings and monthly OST are conducted.
• Keep labor productivity and baseline costs aligned with forecasts; monitor, analyze, and control labor and food costs and prepare reports, charts, and schedules to meet budgets while maintaining or improving quality.
• Assist the Executive Chef with creating, costing, and implementing outlet, in-room dining, bar, poolside, seasonal, and special menus.
• Schedule staff according to budget and business forecasts.
• Provide kitchen support for banquet functions when needed.
• Oversee handling and tracking of buffet food returns at the end of meal periods.
• Direct kitchen sanitation and maintain required records; comply with EcoSure and health-code sanitation standards.
• Work with Engineering to ensure kitchen equipment is in good working order.
• Maintain mise en place and bulk preparation so the team is ready for service.
• Ensure associates are appreciated, have appropriate tools, and feel comfortable approaching the chef with needs.
• Maintain walk-in coolers through product rotation, hygienic storage, and cleanliness.
• Work with Purchasing to maintain seven days of par stock for operational goods and prevent over- or under-stocking.
• Communicate and implement the Executive Chef’s and Executive Sous Chefs’ expectations within appropriate guidelines.
• Provide leadership and support to achieve the Medallia food-quality score goal.
• Investigate and follow up on reports of associate accidents.
• Set a positive example for guest relations; obtain feedback on product quality and service, respond to guest problems and complaints, and provide recovery when needed.
• Work with in-room dining on daily guest amenities and special amenities as needed and according to standards.
• Emphasize guest satisfaction in departmental meetings and focus on continuous improvement.
• Assist with interviewing and hiring associates with appropriate skills.
• Communicate performance expectations in accordance with job descriptions and participate in associate performance appraisals, providing feedback as needed.
• Support departmental orientation and ensure associates receive new-hire training and cross-training for daily operations.
• Keep standard recipe cards, prep sheets, and service guides updated and maintained.
• Monitor kitchen staff sign-in and sign-out procedures and ensure missing punches are corrected by the end of each day.
• Prepare the team for off-shift hours, absences, and vacations, and ensure effective interdepartmental communication and shift handovers.
• Ensure payroll is closed and records are submitted to the paymaster on time.
• Perform other job-related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed