Executive Chef – Banquets & Restaurant Leadership

Omni Hotels & Resorts; Frisco (TX); On-site; USD 85,000 - 125,000; Full time

Job summary

Omni Frisco Hotel at The Star is seeking a Culinary Leadership professional to oversee both Banquets and Restaurant operations. You will lead the kitchens, ensure efficient food production, and drive quality aligned with Omni standards.

Responsibilities include managing production, training staff, controlling costs, collaborating on menu development, and maintaining high sanitation and safety practices across outlets.

Qualifications

• 2+ years of culinary management experience.
• Upscale, full-service five Diamond Kitchen experience preferred.
• Excellent customer service; admin experience preferred.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs.
• Interact with guests during tastings and special events.
• Be creative in creating menus while maintaining bottom line.
• Strong verbal and written communication skills.
• Excellent organizational skills.
• Flexible schedule including nights, weekends and holidays.

Responsibilities

• Manage daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets.
• Direct scheduling, training, coaching, and reviews of associates.
• Inspect all food service sections during service to maintain standards.
• Monitor and control labor and food costs; prepare reports and schedules for budgets.
• Collaborate with Resort Executive Chef on menu creation and costing.
• Lead in multiple kitchens (Resort Outlets & Banquets) as needed.
• Ensure kitchen sanitation and compliance with health codes.

Skills

Culinary management

Customer service

Admin experience

Communication (verbal & written)

Organizational skills

Menu creativity

Flexibility schedule

Guest interaction

Education

Culinary degree (preferred)

College education (general)

Tools

Microsoft Word

Excel

Delphi

Job description

Omni Frisco Hotel at The Star is seeking a Culinary Leadership professional to oversee both Banquets and Restaurant operations. You will lead the kitchens, ensure efficient food production, and drive quality aligned with Omni standards.

Responsibilities include managing production, training staff, controlling costs, collaborating on menu development, and maintaining high sanitation and safety practices across outlets.