Chef de Cuisine

Omni Las Colinas Hotel; Irving (TX); On-site; USD 70,000 - 110,000; Full time

Job summary

Omni Las Colinas Hotel is seeking a seasoned culinary leader to oversee daily production for our restaurant and banquet operations. You will manage schedules, develop teams, and ensure a safe, high-quality dining experience that aligns with Omni standards.

You will collaborate with the Executive Chef on menu costing, and lead multiple kitchens during service, while maintaining cost controls and guest satisfaction. A strong emphasis on sanitation and team leadership is required.

Qualifications

• Two years of culinary management experience or more.
• Experience in upscale full-service five-star kitchen preferred.
• Excellent customer service with administrative experience a plus.
• College education and/or culinary degree preferred.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs.

Responsibilities

• Lead daily production, preparation, and presentation for restaurant and banquets to meet Omni standards.
• Manage scheduling, training, coaching, reviews, and staffing with a safe work environment.
• Inspect service areas during peak times to maintain standards.
• Monitor labor and food costs; prepare reports and schedules to meet budgets.
• Collaborate with Executive Chef on menus, costing, and implementation.
• Provide leadership across multiple kitchens (outlets and banquets).
• Communicate effectively with departments and in guest tastings/site visits.
• Ensure sanitation and equipment maintenance meet health codes.

Skills

Culinary management

Customer service

Staff coaching

Menu creation

Education

Culinary degree

College education

Tools

Microsoft Word

Excel

Dayforce

Birch Street

Medallia

Delphi

Job description

Company Description

The Omni Las Colinas Hotel is a vibrant urban oasis located in the heart of Las Colinas’ Urban Center, offering guests a blend of business, leisure, and entertainment. The hotel is within walking distance of the Toyota Music Factory, a premier entertainment complex featuring an 8,000-capacity indoor-outdoor amphitheater, a large event plaza, and a wide range of dining options. With 421 guest rooms and suites overlooking the Dallas skyline, Williams Square, or Lake Carolyn, the property provides scenic views and a resort-style atmosphere. The hotel features relaxing lounges, restaurant, patio, and canal-side walkways, as well as over 31,000 square feet of ballrooms, meeting rooms, and outdoor event space to support conferences, social functions, and corporate events.

Overview

Be able to lead the culinary team, helping with both Banquets and Restaurant operations. This critical member of our culinary team is responsible for the efficient and effective operation of the kitchens and food production.

Responsibilities

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a high-quality, consistent product that conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching/counseling, and 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 maintaining or improving quality.
• Work with the Executive Chef in the creation, costing, and implementation of menus.
• Ability to step in and lead/assist in leadership positions in multiple kitchens. (Outlets & Banquets). CDC possesses strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed, whether or not the area leader is present, while assisting in other areas of the operation.
• Able to communicate effectively in multiple departments/roles as well as guest-facing meetings that may include PRE CONS, tastings, and site visits.
• Meets deadlines set by department heads while keeping the hourly team informed of key dates and events across the resort.
• Scheduling of staff according to budget and business forecast. Able to assist in critiquing the monthly P&L based on business levels.
• Directs proper sanitation and maintenance of all kitchen facilities and equipment.
• Comply withEcoSure& health code standards for sanitation.
• Ensure 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 resort executive chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienethroughout the kitchen.
• Ensure guest satisfaction by running day-to-day operations smoothly and effectively.
• To maintain control of purchasing and receiving standards.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control over purchasing and receiving standards.
• To test andevaluate products for quality, paying particular attention toyield/holding qualities/market price/wastage usage of leftovers.
• Knows expectations and ensures that staff understand them and execute them 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.

Qualifications

• The candidate is required to have at least 2 years of culinary management experience.
• Prior experience in an upscale, full-service five star Kitchen preferred.
• Excellent Customer Service, prior admin experience preferred.
• College education and/or culinary degree preferred.
• Knowledge of Microsoft Word, Excel, Delphi, or 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 the bottom line
• Serve Safe-certified food manager required.
• Clear, positive, energetic communication skills, written and verbal.
• Excellent organizational skills required.
• Able to work a flexible schedule to include nights, weekends, and holidays.