Executive Chef| Ryder Cup Grille

Omni Hotels & Resorts•Frisco, TX

About The Position

Omni PGA Frisco Resort is seeking a talented Executive Chef| Ryder Cup Grille to join the opening team of our brand-new luxury resort. Omni Frisco PGA Resort provides 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. Ryder Cup Grille features all day dining, honest fare, and friendly service. It is the place for an “after round” dose of Texas charm and comfort. This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchen and food production for our Kyndred Hearth restaurant at the hotel.

Requirements

Candidate is required to have at least 2 years previous culinary management experience. Prior experience in a high volume, full service Four Diamond Kitchen preferred.
Customer Service, prior admin experience preferred.
College education and/or culinary degree preferred.
Knowledge of Microsoft Word, Excel, Delphi or similar programs
Serve Safe certified food manager
Clear, positive, energetic communication skills, written and verbal.
Excellent organizational skills.
Able to work a flexible schedule to include nights, weekends and holidays.

Responsibilities

Manage the daily production, preparation and presentation of all food for the hotel's restaurant 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.
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 quality is maintained or improved.
Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
Should assume the responsibilities of the Executive Chef in his or her absence.
Scheduling of staff according to budget and business forecast.
Directs proper sanitation and maintenance 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).
Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
To 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 control of the standards for purchasing and receiving items.
To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
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.