Sous Chef | Lounge by TopGolf

Omni Hotels & Resorts; Frisco (TX); On-site; USD 60,000 - 85,000; Full time

Job summary

Omni PGA Frisco Resort & Spa seeks a Sous Chef to support the Executive Sous Chef in delivering exceptional kitchen operations and food production. This role emphasizes leadership, quality, and adherence to Omni standards across all outlets.

The Sous Chef will manage daily production, supervise staff, monitor labor and food costs, assist with menu costing and outlet development, and ensure sanitation and safety standards are met while supporting events and functions.

Qualifications

• Must have previous culinary leadership experience.
• Creative and up-to-date with food trends.
• Proven leadership and staff development skills.
• Ability to train, develop and motivate staff.
• Ability to teach staff to interact with guests and solve requests.
• Experience scheduling, inventory, payroll and staff relations.

Responsibilities

• Manage daily production, preparation and presentation for hotel restaurant to ensure quality and Omni standards.
• Lead associates; schedule, train, coach and evaluate performance; maintain safe work environment.
• Monitor and control labor and food costs; prepare reports and schedules to meet budgets.
• Assist Executive Chef with creation, costing and implementation of outlets, banquets, seasonal menus.
• Schedule staff per budget and forecast; provide kitchen support for outlets and events.
• Ensure proper sanitation and maintenance of kitchen facilities and equipment; comply with health codes.
• Mentor staff to improve Medallia food quality scores; oversee sign-in/out procedures.

Skills

Culinary leadership

Staff development

Menu costing

Staff scheduling

Guest interaction

English communication

Sanitation & QA

Tools

Computers

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.

Lounge by TopGolf is not your average sports bar. This gaming lounge serves high energy, chef driven food made with quality ingredients alongside a large selection of local craft beers, and elevated cocktails.

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. Also 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.
• Scheduling of staff according to budget and business forecast.
• Provide kitchen support for food and beverage outlet functions.
• Oversee proper handling and tracing of food returns.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Perform any other job related duties as assigned.

Qualifications

• Must have previous culinary leadership experience
• Candidate must be creative and up to speed on new concepts and food trends.
• Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
• Ability to teach employees 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 to others that enhances performance.
• Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone
• Strong organizational skills with the 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.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.