Sous Chef | Banquet Kitchen

Omni Hotels & Resorts; Frisco (TX); On-site; USD 90,000 - 100,000; Full time

Job summary

A premier hospitality establishment in Frisco is seeking a Sous Chef to manage kitchen operations and uphold culinary standards. The ideal candidate has previous culinary leadership experience, is creative with food trends, and can effectively manage staff and costs. Responsibilities include overseeing food preparation, scheduling, and maintaining compliance with health codes. This role offers a competitive salary ranging from $90,000 to $100,000 and requires a passion for high-quality food service.

Qualifications

• Must have previous culinary leadership experience.
• Ability to teach staff effective guest interaction.
• Must be able to lift and carry up to 40 lbs.

Responsibilities

• Manage daily kitchen operations to meet Omni standards.
• Control labor and food costs effectively.
• Provide kitchen support for food and beverage functions.

Skills

Culinary leadership experience

Creativity in food trends

Proven leadership skills

Strong organizational skills

Clear communication in English

Education

Serve Safe certified food manager

Tools

Culinary tools usage

Job description

Sous Chef | Banquet Kitchen

Omni Hotels & Resorts

Overview

The modern Home of American Golf at the Omni PGA Frisco Resort & Spa invites guests to experience world‑class golf, hospitality, and dining. This resort features 18‑hole championship courses, a lighted short course, a pool complex, a fifth‑sense spa, and 13 dining venues.

Job Description

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

• 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.
• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews; focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• 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.
• Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Schedule staff according to budget and business forecast.
• Provide kitchen support for food and beverage outlet functions.
• Oversee proper handling and tracing of food returns.
• Direct proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensure that all kitchen equipment is in good working order.
• Direct proper maintenance of all walk‑in coolers (rotation of food products and cleanliness).
• Ensure that staff understands expectations and executes them within proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score.
• Check and control sign‑in and sign‑out procedures for kitchen staff.
• Perform any other job related duties as assigned.

Qualifications

• Must have previous culinary leadership experience.
• Creative and up to speed on new concepts and food trends.
• Proven leadership skills and able to train, develop, and motivate staff.
• Ability to teach employees the importance of, and how to interact with, internal/external guests and courteously solve internal requests.
• Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
• Able to set priorities for the culinary team and provide feedback that enhances performance.
• Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters.
• Clear and pleasant communication both verbally and in writing in English with guests, management and co‑workers.
• Strong organizational skills with ability to multi‑task and provide guest follow‑up in a fast‑paced environment.
• Eye/hand coordination needed to use all kitchen equipment.
• Highly motivated self‑starter focused on quality, organization, cleanliness and teamwork.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Must be proficient with computers.
• Serve Safe certified food manager.
• Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time with frequent bending and twisting.
• Must be able to work a variety of shifts, including weekends and holidays.

Equal Employment Opportunity Statement

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement.

Application Assistance

For special assistance in applying for this position, please send an email to [e-mail].

Location & Salary

Frisco, TX – $90,000.00–$100,000.00 (1 day ago)

Referral Note

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