Executive Chef - Banquets & Fine Dining Operations

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

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.