Chef Tournant | District

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

Job summary

Omni PGA Frisco Resort & Spa in Frisco, TX is seeking a Chef Tournant to ensure efficient kitchen operations across outlets, supporting the Chef de Cuisine and Sous Chef, and stepping in as needed.

The role requires 3–4 years of culinary management in a high-volume Four Diamond kitchen, strong leadership and communication, and flexibility for nights, weekends, and holidays. College or culinary degree preferred; MS Office knowledge is a plus.

Qualifications

• At least 3–4 years of culinary management experience in a high-volume Four Diamond kitchen.
• Must lead, develop and motivate staff; strong verbal and written communication.
• Able to adapt to new concepts and food trends; creative and proactive.

Responsibilities

• Manage daily production, preparation, and presentation for hotel outlets, banquets, and room service to ensure quality and consistency.
• Lead and develop associates; schedule, train, coach, and conduct performance reviews.
• Monitor labor and food costs; generate reports and schedules to meet budgets.
• Assist with costing and implementation of new menus in collaboration with chefs.
• Cover staff absences and support during busy periods across outlets.

Skills

Culinary management

Team leadership

Communication skills

Organizational skills

Creativity & food trends

Computer literacy & MS Office

Education

College education or culinary degree preferred

Tools

Microsoft Office

Job description

Omni PGA Frisco Resort & Spa

Omni PGA Frisco Resort blends the warmth of Texas hospitality with refined comfort. Guests can unwind in one of 500 thoughtfully designed rooms and suites, or embrace the spirit of the Lone Star State in one of 10 private ranch houses. With four shimmering pools-including an adults-only rooftop infinity pool-plus the serene Mokara Spa and 13 unique food and beverage destinations, every stay is an experience to savor. Whether you're planning a weekend retreat or marking a special occasion, this is Frisco at its most unforgettable.

The Chef Tournant is a versatile member of the culinary team who is responsible forthe efficient and effective running of the kitchen and food production outlets and rotates between different outlets as needed. This position supports the Chef de Cuisine and Sous Chef as well as occasionally support the Executive Sous Chef and Executive Chef by maintaining consistent food quality, assisting with preparation and service, and covering staff absences or busy stations. The Chef Tournant will have open availability and the flexibility to assist in any kitchen during any shift or meal period.

Responsibilities:

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurants, banquet and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching, and counseling, conducting reviews. Also focus on attracting, interviewing, retaining, and motivating the associates while providing a safe work environment.
• 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 Chef de Cuisine and Executive Sous Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Should assume the responsibilities of the CDC in his or her absence.
• Assist with scheduling of staff according to budget and business forecast.
• Provide kitchen support for REO and golf functions.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with Ecosure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Knows 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
• Perform any other job-related duties as assigned.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications:

• Candidate is required to have at least 3-4 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.
• Candidate must be creative and up to speed on new concepts and food trends.
• Computer literacy required.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Must be able to stand, walk, stoop for entirety of a shift and be able to lift up to 30 lbs.
• Able to work a flexible schedule to include nights, weekends, and holidays.
• College education and/or culinary degree preferred.
• Food handler's certification required.
• Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
• Must possess strong organizational, management, culinary, communication, and motivational skills.
• Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.