Executive Sous Chef | Banquet Kitchen

Corporate Office•Frisco, TX

About The Position

Omni PGA Frisco Resort is hiring a Executive Sous Chef | Banquet Kitchen to join our team. 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. The Executive Sous Chef is responsible for the overall efficient and effective operation of the kitchen and banquet food production outlets, with a focus on minimizing operating costs. The Sous Chef will provide both technical and administrative support to the Executive Sous Chef, ensuring seamless kitchen operations and high-quality food production.

Requirements

Customer service experience; prior administrative experience preferred.
Associate degree or higher in Culinary Arts preferred.
Minimum 3 years’ experience as an Executive Sous Chef or Sous Chef in a 4-star banquet or higher establishment.
Culinary leadership experience with the ability to train, develop, and motivate staff.
Serve Safe Certified Food Manager strongly preferred.
Knowledge of Microsoft Word, Excel, Delphi, or similar programs.
Creative and up-to-date on new food concepts and trends.
Excellent organizational, multi-tasking, and time management skills in a fast-paced environment.
Clear, positive, and energetic verbal and written communication skills; ability to interact courteously with guests, management, and co-workers.
Ability to prioritize tasks, provide constructive feedback, and maintain high culinary standards per Omni guidelines.
Experience managing staff schedules, inventory, payroll, service recovery, and associate relations.
Skilled in using culinary tools and commercial kitchen equipment; strong taste and smell abilities.
Physically able to lift, push, pull, or carry up to 40 lbs; able to walk/stand for extended periods, with frequent bending and twisting.
Highly motivated, self-starter with a focus on quality, organization, cleanliness, and teamwork.
Must be available to work varied shifts, including weekends and holidays.

Responsibilities

Oversee daily kitchen and banquet operations to ensure efficiency, quality, and compliance with Omni policies.
Assist the Executive Chef with budgeting, controlling food and labor costs, and monitoring expenses.
Manage daily food production, preparation, and presentation to maintain consistent quality and standards.
Inspect banquet areas and kitchen during service to ensure high-quality food and proper hygiene.
Test and evaluate products for quality, yield, and cost-effectiveness.
Supervise proper handling, storage, and rotation of all food items.
Ensure all kitchen equipment and facilities are clean, maintained, and in good working order.
Lead, train, coach, and develop kitchen staff; manage scheduling, reviews, and performance.
Support recruitment, retention, and motivation of associates while maintaining a safe work environment.
Assist in menu planning, costing, and implementation for banquets, seasonal, and special menus.
Provide kitchen support for food and beverage outlets and events.
Ensure compliance with EcoSure and health code standards for sanitation.
Monitor Medallia food quality scores and support initiatives to maintain high guest satisfaction.
Perform other duties as assigned by the Executive Chef.