Executive Chef

Omni Hotels & Resorts•Frisco, TX

20h•Onsite

About The Position

The Omni Frisco Hotel at The Star is seeking an Executive Chef to oversee all kitchen operations. This role is responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized while meeting Omni Hotel and company standards. The Executive Chef will advise the Food and Beverage Director on kitchen matters and, in conjunction with the Executive Steward, maintain high standards of cleanliness and hygiene. The hotel is a 16-story property with 300 guest rooms and suites, extensive meeting spaces, and is part of a multi-use campus connected to the Dallas Cowboys World Headquarters and practice facility.

Requirements

Overall responsibility for the efficient and effective running of the kitchen and food production outlets.
Ensuring operating costs are minimized.
Execution of all Omni Hotel and company policies/procedures.
Ensuring all services provided achieve established standards within budgetary controls.
Advising the Food and Beverage Director on all matters relating to the kitchen area.
Ensuring a high standard of cleanliness and hygienic practice throughout the kitchen (in conjunction with the Executive Steward).
Control of equipment and scheduling maintenance.
Knowledge of state legislation in employment and industrial relations.
Use computer to access Kronos, Birch Street and Medallia.
Interact with guests during tastings and special events.
Be creative in creating menus while maintaining bottom line.

Responsibilities

Assist the Food and Beverage Director in budgeting, including food cost and payroll.
Control overheads and achieve food cost budgets, reporting variances and recommendations.
Collaborate with other Food and Beverage managers on market potential for food outlets.
Plan and implement menu design, creating dishes and providing standard recipes for costing.
Work with the Food and Beverage Director on capital expenditure items for the department.
Ensure guest satisfaction through smooth day-to-day operations.
Maintain control of purchasing and receiving standards.
Test and evaluate products for quality, yield, holding qualities, market price, and wastage.
Control requisitioning of food quantities to avoid over/under production and maximize profitability.
Create recipes and production methods.
Compile new banquet menus as required.
Inspect all food service sections during service to ensure standards are maintained.
Control equipment and schedule maintenance.
Maintain knowledge of local and international market trends to create appealing food products and maximize sales.
Maintain knowledge of competitors' food production and offerings.
Assist in promoting in-house sales activities like culinary festivals and chef specialties.
Plan, organize, and control the efficient utilization of food production staff, including scheduling and overtime control.
Interview and recruit suitable staff in conjunction with personnel and the Food and Beverage Director.
Oversee the training and development of all kitchen staff.
Be aware of state legislation in employment and industrial relations.
Establish effective office procedures for daily menus, banquet menus, purchase requirements, correspondence, filing, and records.
Perform all duties applicable to a department manager within the hotel.
Actively participate in the critical path task sheet for the food and beverage department.
Conduct and attend all required department meetings.
Use computer systems like Kronos, Birch Street, and Medallia.
Interact with guests during tastings and special events.
Be creative in menu creation while maintaining the bottom line.