Chef de Partie | Banquets

Omni Hotels & Resorts•Frisco, TX

About The Position

Omni PGA Frisco Resort is seeking an Chef de Partie | Banquets. Omni Frisco PGA Resort will provide North Texas with 127,000 square feet of event space, 13 new food and beverage outlets, an extravagant spa and a full entertainment district. Featuring two championship 18-hole golf courses along with a third short course, we will provide incredible options for our guests and local community for dining, events, and entertainment. This team member will ensure all food is served according to specifications, and work in conjunction with all line cooks.

Requirements

Must be able to endure exposure to heat, steam and hazardous cleaning chemicals.
Must be able to stand for length of shift.
Must be able to walk, run, push, pull and lift up to 50 Ilbs.
Must have previous experience working in similar Food and Beverage department (kitchen, cafeteria, etc.)
Required to possess a serve safe certificate.
Maintain cleanliness of work area at all times.
1 year minimum work related experience is required.
Demonstrate personal ownership of tasks and follow through to achieve the required results.
Keep all work areas and equipment up to health department standards at all times.
Must have the ability to communicate orally in the English language on intermediate level.
Must have unexpired Food Handlers – or obtain upon hire.

Nice To Haves

Culinary related education is preferred but not required.

Responsibilities

Responsible for all associates under his/her supervision.
Utilize a hands-on approach to training and developing kitchen associates
Ability to instill and maintain required standards of sanitation and cleanliness.
Keeps all refrigeration, coolers, service equipment, storage and working areas in a clean working condition compliant with state mandated health department regulations.
Good working knowledge of the fundamentals of cooking i.e; sauces, soups, salads, cooking methodology and techniques.
Maintains the cleanliness and appearance of the cafeteria in its entirety.
Supervise and prepare all food items according hotel standards of quality, freshness, and healthy balanced foods.
Sets up and maintains service stations and paper supplies for outlet.
Develop weekly menus; post menu on daily basis.
Ensure the level of quality, portion control and presentation of the product is adhered to consistently.
Prep, stock and rotate line product to ensure quality and ample supply of product is maintained.Visually inspects, selects all food served out of cafeteria.
Writes and submits weekly schedule for hourly associates.
Maintains proper hot/cold food temperatures.
Assists banquet chef in requisitioning and ordering of food required for daily menu service; keep banquet chef informed of any missing, low, or depleted items to be ordered.
Assures daily menus are fresh, healthy and served properly through out the service period. This will be achieved through batch cookery.
Conduct daily "walk-throughs" with cooks and cafeteria attendants prior to service.