Kitchen Supervisor | Ryder Cup

Omni Hotels & Resorts; Frisco (TX); On-site; USD 55,000 - 70,000; Full time

Job summary

Omni PGA Frisco Resort & Spa is seeking a Kitchen Supervisor to lead daily food preparation, train staff, and ensure quality and safety across assigned kitchen areas. You will set schedules, execute orders, and collaborate with F&B management to deliver a seamless guest experience in a high-volume hotel setting.

Required are 5+ years of culinary experience in hotels/restaurants with supervisory duties, strong leadership and communication skills, and the ability to manage prep lists, recipes, and

Qualifications

• At least 5 years culinary experience in a hotel/restaurant kitchen with supervisory experience.
• Proven culinary skills with ability to lead and motivate staff.
• Ability to train staff to produce high volumes while maintaining Omni standards.
• Familiarity with batch and quantity cooking in a high-volume restaurant.
• Excellent verbal communication and strong organizational skills.
• Basic mathematical skills and adherence to recipes.
• Self-motivated with the ability to work with limited supervision.

Responsibilities

• Supervise daily food preparation for assigned areas.
• Train kitchen staff with a hands-on approach.
• Instill safety and sanitation habits in all employees.
• Prepare items according to standard recipes to ensure consistency.
• Inspect and use only high-standard food items.
• Maintain cleanliness and storage conditions per health regulations.
• Direct prep, stock, and line rotation to ensure product availability.
• Monitor cooking times and temperatures.
• Follow storage procedures for walk-ins and returns.
• Work with wait staff to exceed guest expectations.
• Assist with opening and closing procedures.

Skills

Culinary leadership

Team development

Communication skills

Organizational skills

Mathematical skills

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 Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests.

Responsibilities

• Supervise daily food preparation for assigned areas.
• Utilize a hands‑on approach to training and developing kitchen staff.
• Ability to instill safety and sanitation habits in all employees.
• Prepare all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
• Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
• Keep all refrigeration, equipment and storage of working areas in clean, working condition in order to comply with health department regulation.
• Teach associates the importance of consistency in preparation and presentation, ensuring the level of quality, portion control and plate presentation is adhered to by department staff consistently.
• Prep, stock and rotate line to ensure ample supply of products is maintained.
• Maintain check cooking times and temperatures.
• Follow all storage procedures when taking food out of walk‑in and when returning food to walk‑in.
• Work closely with wait staff to exceed guest expectations.
• Maintain cleanliness of work area at all times.
• Assist with opening and closing procedures.

Qualifications

• Required to have at least 5 years culinary experience in a hotel or restaurant kitchen with minimum one year kitchen supervisory experience.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Must work well with others with ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
• Must be familiar with batch and quantity cooking in a high-volume restaurant.
• Excellent verbal communication skills as well as organizational skills.
• Must have basic mathematical skills and be able to adhere to recipes.
• Self-motivated, and ability to work with limited supervision.
• Ability to write and perform daily prep list and par sheets.
• The ability to work in a fast‑paced high pressure work environment while executing delegated tasks and assignments.
• Food handlers certification required.
• Passion for hospitality and a desire to grow into future Sous Chef and culinary leadership opportunities.

Flexible availability, including evenings, weekends, and holidays.

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.