Sous Chef — Lead Creative Menus & Team Excellence

Omni Hotels & Resorts; Frisco (TX); On-site; USD 52,000 - 78,000; Full time

Job summary

Omni PGA Frisco Resort & Spa is seeking a Sous Chef to provide technical and administrative support to the Executive Sous Chef, ensuring efficient kitchen operations and quality production for the hotel’s dining outlets.

The role requires proven culinary leadership, ability to train a large team, manage schedules and costs, and maintain Omni standards across all menus and events. Strong communication and computer skills are essential for success in a fast-paced environment.

Qualifications

• Must have previous culinary leadership experience.
• Creative and up to speed on new concepts and food trends.
• Proven leadership skills and ability to train, develop, and motivate staff.
• Ability to train staff to produce high volumes of work while maintaining Omni standards.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant operation to ensure a quality, consistent product.
• Oversee scheduling, training, coaching and performance reviews; attract and motivate associates while maintaining a safe work environment.
• Monitor and control labor and food costs; prepare reports to meet or exceed budgets.
• Assist the Executive Chef in creation, costing and implementation of outlets, banquets, menus.
• Schedule staff according to budget and forecasts.
• Provide kitchen support for food and beverage outlet functions.
• Ensure proper sanitation and handling of all kitchen facilities and equipment.
• Direct maintenance of walk-in coolers and rotation of food products.

Skills

Culinary leadership

Staff training & development

Leadership skills

English communication

Proficient with computers

Food cost control

Menu costing & development

Job description

Omni PGA Frisco Resort & Spa is seeking a Sous Chef to provide technical and administrative support to the Executive Sous Chef, ensuring efficient kitchen operations and quality production for the hotel’s dining outlets.

The role requires proven culinary leadership, ability to train a large team, manage schedules and costs, and maintain Omni standards across all menus and events. Strong communication and computer skills are essential for success in a fast-paced environment.