Sous Chef | Texas Spice

Omni Hotels & Resorts•Dallas, TX

1d•Onsite

About The Position

Omni Dallas Hotel, recently named one of the Top 5 City Hotels in Texas by Travel + Leisure’s 2025 World’s Best Awards, is part of the #1 ranked hotel brand for Guest Satisfaction by J.D. Power. Located in the heart of downtown Dallas, our 1,001 rooms and suites set the stage for a vibrant destination featuring the Mokara Spa and Restaurants on Lamar, with eight distinctive dining experiences that celebrate the best of Texas hospitality. Our associates are guided by The Power of One, a philosophy that empowers every team member to take ownership of the guest experience and create lasting memories. Our culture values respect, gratitude, and growth, supported by training, mentorship, and meaningful recognition. Associates enjoy complimentary parking, room and dining discounts, and access to an on-site cafeteria, making Omni Dallas one of the most rewarding places to work in the city! If you’re a motivated, service-minded professional seeking a meaningful career in hospitality, Omni Dallas Hotel may be your perfect match. The Sous Chef will provide technical and administrative assistance to the Chef de Cuisine and ensures effective operation of the kitchen and food production outlets.

Requirements

Must have at least 2 years previous culinary management experience.
Knowledge of Microsoft Word, Excel, and similar programs required
Use a computer to access Dayforce, Birch Street and Medallia
Interact with guests during tastings and special events.
Be creative in creating menus while maintaining bottom line
Serve Safe certified food manager/applicable food safety certifications required.
Clear, positive, energetic communication skills, written and verbal.
Able to work a flexible schedule to include nights, weekends and holidays.

Nice To Haves

Prior experience in an upscale, full service five Diamond Kitchen preferred.
Excellent Customer Service, prior admin experience preferred.
College education and/or culinary degree preferred.

Responsibilities

Help restaurant chef to staff scheduling according to budget and business forecast.
Control meal breaks and overtime.
Help Restaurant Chef to manage Dayforce on a daily basic; check punch edits, make sure that the punch edit log is fill out and sign, sign off payroll every day & have staff sign payroll report.
Participate in menu development.
Meet deadline for projects and new requests
Assist with hiring and training.
Responsible for product availability for Texas Spice items.
Directs proper sanitation of kitchen facilities and equipment.
Keep kitchen clean and organize in day-to-day operation
Ensure staff follows Ecosure rules and procedures.
Ensure that all kitchen equipment is in good working order.
Direct proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitor and control daily food production.
Monitor safety of staff.
Maintain good working relationship with Front of the House Managers.
Conducts pre-shift with AM and PM kitchen staff. (Daily briefing regarding daily operation and special activities).
Assist the restaurant chef to conduct meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Have a clear understanding of department expectations, communicate them to the rest of the associates, and execute them within proper guidelines.
Attendant stand up, F&B meeting and staff meeting
Checks and controls prep and inventory lists.
Maintain food at par level.
Assist restaurant chef to conduct kitchen department meetings.
Expedite food on the line to check quality and consistency of the product.
Any additional task