Chef de Cuisine

Omni Hotels & Spas • Frisco, TX

6d

About The Position

The Chef de Cuisine leads the culinary team across banquet and restaurant operations and is responsible for the efficient, effective operation of the kitchens and food production. The role oversees food preparation and presentation, team management, cost and budget control, menu development, sanitation, equipment and inventory standards, and guest satisfaction. The Chef de Cuisine also supports leadership across multiple resort kitchens and communicates with other departments, guests, and resort leaders.

Requirements

• At least 2 years of previous 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 credential or 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.

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 consistent quality and compliance with Omni standards.
• Manage associates, including scheduling, training, development, coaching, counseling, performance reviews, recruitment, retention, and motivation.
• Inspect food service sections during service to ensure standards are maintained.
• Monitor and control labor and food costs, and 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.
• Step in to lead or assist in leadership roles across multiple resort outlet and banquet kitchens.
• Communicate clearly in writing and verbally, including preparing detailed passover notes and coordinating across operational areas.
• Participate in guest-facing meetings and events, including pre-consultations, tastings, and site visits.
• Meet departmental deadlines and keep hourly team members informed about key resort dates and events.
• Schedule staff according to budget and business forecasts, assist in reviewing the monthly P&L, and account for business levels.
• Direct sanitation and maintenance of kitchen facilities and equipment, comply with EcoSure and health-code standards, and ensure equipment is in good working order.
• Oversee walk-in cooler maintenance, including food rotation and cleanliness.
• Advise the Resort Executive Chef on kitchen matters and maintain high standards of cleanliness and hygiene.
• Ensure guest satisfaction through smooth and effective daily operations.
• Maintain purchasing and receiving standards in coordination with the storeroom manager and food and beverage controller.
• Test and evaluate products for quality, yield, holding qualities, market price, and waste, including the use of leftovers.
• Ensure staff understand and meet expectations within appropriate guidelines.
• Support leadership efforts to achieve the Medallia food quality score.
• Check and control kitchen staff sign-in and sign-out procedures.
• Perform other job-related duties as assigned.

What This Job Offers

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