Chef Tournant

Omni Hotels & Resorts•Austin, TX

3d•Onsite

About The Position

Omni Hotels & Resorts is seeking a Chef Tournant for the beautiful new Barton Creek Resort & Spa. The Chef Tournant will be responsible for all areas of the kitchen operations. This leader will ensure a high standard of cleanliness and hygienic practice throughout all kitchens. The ideal candidate will have relevant experience in a high-volume restaurant operations and banquet operations in an upscale/luxury hotel.

Requirements

At least 3-4 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
Proven culinary skills and must be able to lead, develop, and motivate staff.
Excellent written and verbal communication skills as well as organizational skills.
Must be creative and up to speed on new concepts and food trends.
Computer literacy required.
Must have basic mathematical skills and be able to create and understand financial reports.
Must be able to stand, walk, stoop for entirety of a shift and be able to lift up to 30 lbs.
Able to work a flexible schedule to include nights, weekends, and holidays.
Food handler’s certification required.

Nice To Haves

College education and/or culinary degree preferred.

Responsibilities

Manage the daily production, preparation, and presentation of all food for the hotel's restaurants, banquet and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
Manage associates in scheduling, training, developing, coaching, and counseling, conducting reviews. Also focus on attracting, interviewing, retaining, and motivating the associates while providing a safe work environment.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
Assist the Executive Sous Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
Assume the responsibilities of the Executive Sous Chef or CDC in his or her absence.
Scheduling of staff according to budget and business forecast.
Provide kitchen support for banquet functions.
Oversee proper handling and tracing of banquet food returns at end of functions.
Directs proper sanitation of all kitchen facilities and equipment.
Comply with Ecosure & health code standards for sanitation.
Ensures that all kitchen equipment is in good working order.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Provide support and leadership to accomplish our Medallia food quality score.
Checks and controls sign-in and sign-out procedures for kitchen staff.
Perform any other job-related duties as assigned.