Luxury Hotel Sous Chef & Banquets Leader

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

Job summary

Omni Las Colinas is seeking a culinary leader to manage daily kitchen operations for our restaurant and banquets, ensuring high-quality, consistent product aligned with Omni standards.

You will lead scheduling, training, and development, supervise labor and food costs, and collaborate with the Resort Executive Chef on menu costing and implementation. Flexibility for nights and weekends is required.

Qualifications

• Two years of culinary management experience.
• Upscale, full-service five Diamond kitchen preferred.
• Excellent customer service; admin experience preferred.
• College education or culinary degree preferred.
• Knowledge of Word, Excel, Delphi, Kronos, Birch Street and Medallia.
• Be creative in creating menus while maintaining the bottom line.
• Serve Safe-certified food manager; applicable certifications required.
• Strong communication and organizational skills; flexible schedule.

Responsibilities

• Oversee daily production, prep, and presentation for restaurant and banquets.
• Lead scheduling, training, coaching, and reviews; motivate associates.
• Inspect all food service sections during service to maintain standards.
• Monitor labor and food costs; prepare reports and schedules to meet budgets.
• Collaborate with Resort Executive Chef on menu costing and execution.
• Step in to lead in multiple kitchens as needed.
• Communicate across departments and with guests during tastings/site visits.
• Ensure deadlines are met and staff aware of key events.
• Schedule staff per budget and forecast; assist with P&L reviews.
• Direct sanitation and maintenance of kitchen facilities and equipment.
• Maintain compliance with sanitation codes and EcoSure standards.
• Oversee walk-in cooler maintenance and rotation of products.
• Advise executive chef on kitchen matters; uphold cleanliness and hygiene.
• Drive guest satisfaction through smooth day-to-day operations.
• Maintain purchasing and receiving controls with storeroom staff.
• Test and evaluate products for yield, price, and waste.
• Ensure staff understand and meet expectations.
• Support Medallia food quality initiatives.
• Monitor sign-in/out procedures for kitchen staff; perform other duties.

Skills

Culinary management

Team leadership

Menu development

Cost control

Food quality

Serve Safe certification

Education

Culinary degree

College education preferred

Tools

Microsoft Word

Excel

Delphi

Kronos

Birch Street

Medallia

Job description

Omni Las Colinas is seeking a culinary leader to manage daily kitchen operations for our restaurant and banquets, ensuring high-quality, consistent product aligned with Omni standards.

You will lead scheduling, training, and development, supervise labor and food costs, and collaborate with the Resort Executive Chef on menu costing and implementation. Flexibility for nights and weekends is required.