Executive Sous Chef | Trick Rider

Omni Hotels and Resorts; Frisco (TX); On-site; USD 40,000 - 80,000; Full time

Job summary

An innovative culinary destination seeks a dynamic Executive Sous Chef to lead kitchen operations at a premier resort. This role involves managing food production, training staff, and ensuring top-notch quality in a vibrant dining environment. With a focus on creativity and modern culinary trends, you will play a pivotal role in delivering exceptional dining experiences. Join a forward-thinking team dedicated to excellence, where your passion for food and leadership will shine. This is an exciting opportunity to make a significant impact in a luxurious setting, offering a unique blend of culinary artistry and hospitality.

Benefits

Employee Discounts

Health Insurance

Retirement Plan

Paid Time Off

Flexible Scheduling

Qualifications

• Must have previous culinary leadership experience.
• Ability to train staff to produce high volumes of work.
• Serve Safe certified food manager.

Responsibilities

• Manage daily food production and presentation to ensure quality.
• Monitor and control labor and food costs.
• Direct proper sanitation of all kitchen facilities.

Skills

Culinary Leadership

Creativity in Food Trends

Staff Training and Development

Guest Interaction

Organizational Skills

Multi-tasking

Food Safety Management

Communication Skills

Education

Culinary Arts Degree

Tools

Culinary Tools (Knives, Equipment)

Computer Proficiency

Job description

Overview

THE MODERN HOME OF AMERICAN GOLF

Discover The Modern Home of Golf at our Frisco resort & spa.

At the heart of modern golf culture, Omni PGA Frisco Resort & Spa delights from tee time to cocktail hour. Stay in one of our 500 thoughtfully-appointed hotel rooms and suites or one of 10 exclusive ranch houses. Tee off on two 18-hole championship courses at Fields Ranch, designed by acclaimed golf course architects Gil Hanse and Beau Welling. Practice on a 2-acre putting course, continue after dark at The Swing, a lighted 10-hole, par-3 short course, and find more fun off the fairway at the Monument Realty PGA District nearby. Balance your golf getaway at our resort in Frisco, TX with four on-site pools, including an adults-only rooftop infinity pool. You can also book rejuvenating treatments at Mokara Spa and indulge in inventive fare at 13 dining destinations. Whether you’re planning your next golf trip or a once-in-a-lifetime family vacation, you’ll always remember your stay at Omni PGA Frisco Resort & Spa.

Job Description

Omni PGA Frisco Resort is hiring an Executive Sous Chef | Trick Rider to join our team. Omni Frisco PGA Resort provides North Texas with 127,000 square feet of event space, 13 new food and beverage outlets, an extravagant spa, and a full entertainment district. Featuring two championship 18-hole golf courses along with a third short course, we will provide incredible options for our guests and local community for dining, events, and entertainment.

Trick Rider is a new age supper club serving luxury, curated food and tricked-up cocktails, wines, and distilled spirits. Experiential with swagger. A Frisco eatery like no other, featuring top-shelf fin, shellfish, and a stable of premium cut meats. Sit ringside at the chef’s table or at the horseshoe bar. A performance playing homage to traditions with a modern twist.

The Sous Chef will provide technical and administrative assistance to the Executive Sous Chef, ensuring effective operation of the kitchen and food production outlet.

Responsibilities

1. Manage the daily production, preparation, and presentation of all food for the hotel's restaurant operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.
2. 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.
3. 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.
4. Assist the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and special menus.
5. Schedule staff according to budget and business forecast.
6. Provide kitchen support for food and beverage outlet functions.
7. Oversee proper handling and tracing of food returns.
8. Direct proper sanitation of all kitchen facilities and equipment.
9. Comply with EcoSure & health code standards for sanitation.
10. Ensure that all kitchen equipment is in good working order.
11. Direct proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
12. Set clear expectations and ensure staff understands and executes them within proper guidelines.
13. Provide support and leadership to accomplish our Medallia food quality score.
14. Check and control sign-in and sign-out procedures for kitchen staff.
15. Perform any other job-related duties as assigned.

Qualifications

1. Must have previous culinary leadership experience.
2. Candidate must be creative and up to speed on new concepts and food trends.
3. Candidate must have proven leadership skills and be able to train, develop, and motivate staff.
4. Ability to teach employees the importance of, and how to interact with, internal/external guests and courteously solve internal requests.
5. Ability to train staff to produce high volumes of work while maintaining quality per Omni standards.
6. Experience managing schedules, inventory, payroll, service recovery, and associate relations matters.
7. Ability to communicate clearly and pleasantly in English with guests, management, and co-workers, both in person and by telephone.
8. Strong organizational skills with the ability to multi-task and provide guest follow-up in a fast-paced environment.
9. Eye/hand coordination needed to use all kitchen equipment.
10. Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
11. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
12. Proficient with computers.
13. Serve Safe certified food manager.
14. Must be able to lift, push, pull, and carry up to 40 lbs. Must be able to walk/stand for extended periods, with frequent bending and twisting.
15. Availability to work various shifts, including weekends and holidays.

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available via the following links: EEOC is the Law Poster and the OFCCP's Pay Transparency Nondiscrimination policy statement. If you need assistance applying, email [e-mail].

Job Locations: US-TX-Frisco

Posted Date: 4/29/2025 12:50 PM

Requisition ID: 2025-122590

# of Openings: 1

Category: Culinary