Sous Chef | Lounge by TopGolf

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
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.

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. The EEO Is The Law Poster Is Available Using The Following Link

EEOC is the Law Poster.

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