Chef de Cuisine | Texas Spice

Omni Hotels & Resorts•Dallas, TX

1d•Onsite

About The Position

The Chef de Cuisine is responsible for leading all restaurant kitchen operations, ensuring consistency, quality, and efficiency in every aspect of food production. This role oversees daily kitchen execution, upholds culinary standards, and fosters a strong team environment to deliver exceptional dining experiences. Omni Dallas Hotel was recently named one of the Top 5 City Hotels in Texas by Travel + Leisure’s 2025 World’s Best Awards and is part of the #1 ranked hotel brand for Guest Satisfaction by J.D. Power. Located in the heart of downtown Dallas, the hotel features 1,001 rooms and suites, the Mokara Spa, and Restaurants on Lamar, with eight distinctive dining experiences that celebrate the best of Texas hospitality. The company's associates are guided by The Power of One, a philosophy that empowers every team member to take ownership of the guest experience and create lasting memories. The culture values respect, gratitude, and growth, supported by training, mentorship, and meaningful recognition.

Requirements

Must have at least 2 years previous culinary management experience
Knowledge of Microsoft Word, Excel, and similar programs required
Use a computer to access Dayforce, Birch Street and Medallia
Be creative in creating menus while maintaining bottom line
Serve Safe certified food manager/applicable food safety certifications required
Clear, positive, energetic communication skills, written and verbal
Excellent organizational skills required
Able to work a flexible schedule to include nights, weekends and holidays

Nice To Haves

Prior experience in an upscale, full service five Diamond Kitchen preferred
Excellent Customer Service, prior admin experience preferred
College education and/or culinary degree preferred

Responsibilities

Oversee all daily kitchen operations, ensuring efficient, high-quality food production and execution
Schedule staff in alignment with business levels and budget forecasts
Lead hiring, training, development, and performance management of culinary team members
Plan, assign, and direct work while maintaining accountability and team standards
Develop and implement menu additions in collaboration with the Executive Chef
Maintain full control of inventory and ensure product availability for restaurant operations
Enforce proper food handling, sanitation, and hygiene standards across all kitchen areas
Ensure all kitchen equipment is properly maintained and in good working condition
Oversee proper storage, rotation, and cleanliness of walk-in coolers and food products
Monitor staff safety and ensure compliance with all safety regulations
Maintain clear and consistent communication with Front of House leadership to support seamless service
Conduct daily pre-shift meetings and regular department meetings to communicate updates and address operational needs
Ensure all team members understand and execute established standards and expectations
Manage timekeeping procedures, including staff sign-in and sign-out
Address employee concerns, resolve conflicts, and foster a positive work environment
Partner with and advise the Executive Chef on all kitchen-related matters
Uphold the highest standards of cleanliness, organization, and operational excellence