Chef de Cuisine

Omni Hotels & Resorts • Irving, TX

1d • Onsite

About The Position

Omni Las Colinas Hotel is an AAA Four Diamond property located along the scenic Mandalay Canal in Irving, Texas. The hotel recently underwent a $13-million-dollar renovation, enhancing its 401 luxury guest rooms, 96 suites, over 50,000 square feet of event space, and the LRH Restaurant & Bar. It serves as a dynamic hub for leisure travelers, business professionals, and locals, offering waterfront dining, resort-style pool experiences, and curated local events. Omni Las Colinas emphasizes creating unforgettable experiences through its team members and offers a supportive, inclusive environment with opportunities for growth, industry-leading training, and a commitment to associate well-being and development as part of the Omni Hotels & Resorts family. The Chef de Cuisine is a critical member of the culinary team, responsible for the efficient and effective running of the kitchens and food production for both Banquets and Restaurant operations.

Requirements

• At least 2 years of prior culinary management experience.
• Knowledge of Microsoft Word, Excel, Delphi, or similar programs.
• Ability to use a computer to access Kronos, BirchStreet, and Medallia.
• Ability to interact with guests during tastings and special events.
• Creativity in creating menus while maintaining the bottom line.
• Serve Safe-certified food manager; applicable food safety certifications.
• Clear, positive, energetic communication skills, written and verbal.
• Excellent organizational skills.
• 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.
• Prior admin experience preferred.
• College education and/or culinary degree preferred.

Responsibilities

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a quality, consistent product that conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching/counseling, and conducting reviews. Also, focus on attracting, interviewing, retaining, and motivating the associates while providing a safe work environment.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while maintaining or improving quality.
• Work with the Resort Executive Chef to create, cost, and implement menus.
• Ability to step in and lead/assist in leadership positions in multiple kitchens (Resort Outlets & Banquets).
• Possess strong communication skills, both verbal and written, to ensure Passover notes are thorough and detailed, whether the leader is present or absent, while assisting across different areas of the operation.
• Able to communicate effectively in multiple departments/roles as well as guest-facing meetings that may include pre-cons, tastings, and site visits.
• Meet department heads' deadlines while keeping the hourly team aware of key dates and events across the resort.
• Schedule staff according to budget and business forecast.
• Able to assist in critiquing the monthly P&L based on business levels.
• Direct proper sanitation and maintenance of all kitchen facilities and equipment.
• Comply with EcoSure & health code sanitation standards.
• Ensure that all kitchen equipment is in good working order.
• Direct proper maintenance of all walk-in coolers (food product rotation and cleanliness).
• Advise the resort executive chef on all matters related to the kitchen and ensure a high standard of cleanliness and hygiene throughout the kitchen.
• Ensure guest satisfaction through the smooth, effective running of day-to-day operations.
• Maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain standards for purchasing and receiving items.
• Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Know expectations and ensure staff understand them and execute them within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score.
• Check and control sign-in and sign-out procedures for kitchen staff.
• Perform any other job-related duties as assigned.

Benefits

• Strong culture of excellence
• Industry-leading training
• Commitment to associates well-being and development

What This Job Offers

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