Lead Chef de Cuisine - High-Volume, Guest Experience

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

Job summary

Omni Hotels & Resorts in Fort Worth is seeking an experienced Culinary Manager to oversee daily production, presentation and quality across hotel restaurants and room service. You will lead, coach and develop a team, manage schedules and control labor and food costs to meet budgets while delivering exceptional guest dining experiences.

The role requires at least five years of culinary management in a high-volume, full-service kitchen, strong leadership and financial acumen, and flexibility to

Qualifications

• Five+ years of culinary management in a high-volume, full-service Four Diamond Kitchen.
• Proven culinary skills with ability to lead, develop and motivate staff.
• Excellent written and verbal communication; bilingual Spanish preferred.
• Creative and up-to-date with new concepts and trends.
• Experience in a busy restaurant environment.

Responsibilities

• Monitor daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service.
• Manage associates schedules, training, coaching and performance reviews.
• Oversee labor productivity and control costs to meet budgets.
• Assist Executive Chef with menu creation and costing.
• Ensure sanitation and safety standards across kitchen facilities.
• Maintain par stock and coordinate with purchasing for daily operations.
• Support banquet kitchens and in-room dining as needed.
• Communicate performance expectations and participate in performance appraisals.

Skills

Culinary management

Leadership

Staff development

Bilingual Spanish

Food cost control

Financial reporting

Menu creation

Education

College degree or culinary degree

Job description

Omni Hotels & Resorts in Fort Worth is seeking an experienced Culinary Manager to oversee daily production, presentation and quality across hotel restaurants and room service. You will lead, coach and develop a team, manage schedules and control labor and food costs to meet budgets while delivering exceptional guest dining experiences.

The role requires at least five years of culinary management in a high-volume, full-service kitchen, strong leadership and financial acumen, and flexibility to