Chef De Cuisine

Omni Hotels & Resorts; Fort Worth (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

Omni Hotels & Resorts in Fort Worth is seeking an experienced Culinary Manager to oversee daily production, presentation and quality across hotel restaurants and room service. You will lead, coach and develop a team, manage schedules and control labor and food costs to meet budgets while delivering exceptional guest dining experiences.

The role requires at least five years of culinary management in a high-volume, full-service kitchen, strong leadership and financial acumen, and flexibility to

Qualifications

• Five+ years of culinary management in a high-volume, full-service Four Diamond Kitchen.
• Proven culinary skills with ability to lead, develop and motivate staff.
• Excellent written and verbal communication; bilingual Spanish preferred.
• Creative and up-to-date with new concepts and trends.
• Experience in a busy restaurant environment.

Responsibilities

• Monitor daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service.
• Manage associates schedules, training, coaching and performance reviews.
• Oversee labor productivity and control costs to meet budgets.
• Assist Executive Chef with menu creation and costing.
• Ensure sanitation and safety standards across kitchen facilities.
• Maintain par stock and coordinate with purchasing for daily operations.
• Support banquet kitchens and in-room dining as needed.
• Communicate performance expectations and participate in performance appraisals.

Skills

Culinary management

Leadership

Staff development

Bilingual Spanish

Food cost control

Financial reporting

Menu creation

Education

College degree or culinary degree

Job description

Overview:

• Monitor daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni quality and consistency Standards.
• Manage associates schedules, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• Making sure that there are daily stand up meetings with the associates and monthly OST conducted.
• Making sure his team's labor productivity and base line costs are in line with the forecast.
• 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, In room dining, Bar , poolside, seasonal and special menus.
• Scheduling of staff according to budget and business forecast.
• Provide kitchen support for banquet functions if needed.
• Oversee proper handling and tracing of buffet food returns at end of meal periods
• Directs proper sanitation of all kitchen facilities and equipment and maintains all records.
• Comply with EcoSure & health code standards for sanitation.
• Works closely with Engineering Ensures that all kitchen equipment is in good working order.
• Ensuring all mis en place and bulk prep is maintained and team is ready for success all times.
• Ensuring All Associates are appreciated for their hard work, they have proper tools to work with and they feel confident approaching the chef for any needs .
• Directs proper maintenance of all walk-in coolers (rotation of food products, hygeinc storage practices and cleanliness).
• Works closely with purchase and maintains par stock for 7 days for all goods required for daily operation and makes sure there is no over/ under stocking.
• Knows executive chefs /executive sous chefs 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 goal
• Effectively investigates reports and follows-up on associate accidents.
• Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Along with recovery if needed.
• Works closely with In room dining and work on daily guest amenities and special amenities as needed as per standard.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
• Assists as needed in the interviewing and hiring of associate team members with the appropriate skills
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in the associate performance appraisal process, providing feedback as needed.
• Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations
• Must have open availability and be flexible to work different shifts and holidays as the departmental needs.
• Making sure all standard recipe cards , prep sheets and service guides are regularly updated and maintained
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Makes sure all missing punches are fixed before the end of each day.
• Making sure team is ready and prepared for success during off shift hours , absence and vacation .
• Making sure there is good inter departmental communication and proper handovers between each shift.
• Making sure that payroll is closed and all records turned in to paymaster on time.
• Perform any other job related duties as assigned.

Qualifications:

• Candidate is required to have at least 5 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Excellent written and verbal communication skills as well as organizational skills, Bilingual (Spanish) preferred but not required.
• Candidate must be creative and up to speed on new concepts and food trends.
• Busy restaurant experience would be preferred.
• Computer literate and detail orientated is a must.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Able to work a flexible schedule to include weekends and holidays.
• College education and/or culinary degree preferred.
• Must be able to work for long periods of time on feet, must be required to lift up to 50 Lbs. Must be able to work under some extreme temperatures.