Sous Chef | Salary

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

Join the Team at Omni Las Colinas Hotel - Where Luxury Meets Lifestyle

Nestled along the scenic Mandalay Canal in the heart of Irving, Texas, Omni Las Colinas Hotel is a vibrant urban retreat that blends upscale sophistication with the energy of a growing destination. Our AAA Four Diamond property recently completed a $13-million-dollar renovation, elevating every corner of the hotel with modern design, enhanced amenities, and refreshed guest experiences.

With 401 luxury guest rooms and 96 suites, event space spanning more than 50,000 square feet, and the iconic LRH Restaurant & Bar, our hotel offers guests-and associates-a dynamic, high-end experience. From waterfront dining and resort-style pool experiences to curated local events, we serve as a central hub for leisure travelers, business professionals, and locals alike.

At Omni Las Colinas, we don't just deliver exceptional service-we create unforgettable experiences. And it all starts with our people.

We're looking for passionate, driven, and service-focused individuals to join our team. Whether you're beginning your career in hospitality or looking to grow in a supportive, inclusive environment, you'll find endless opportunities here. As part of the Omni Hotels & Resorts family, you'll benefit from a strong culture of excellence, industry-leading training, and a commitment to associates well-being and development.

Overview

Be able to lead the culinary team, helping with both Banquets and Restaurant operations. This critical member of our culinary team is responsible for the efficient and effective operation of the kitchens and food production.

Responsibilities

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a high-quality, consistent product that conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching/counseling, and conducting reviews. Also, focus on attracting, interviewing, retaining, and motivating the associates while providing a safe work environment.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while maintaining or improving quality.
• Work with the Resort Executive Chef in the creation, costing, and implementation of menus.
• Ability to step in and lead/assist in leadership positions in multiple kitchens. (Resort Outlets & Banquets). CDC possesses strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed, whether or not the area leader is present, while assisting in other areas of the operation.
• Able to communicate effectively in multiple departments/roles as well as guest-facing meetings that may include PRE CONS, tastings, and site visits.
• Meets deadlines set by department heads while keeping the hourly team informed of key dates and events across the resort.
• Scheduling of staff according to budget and business forecast. Able to assist in critiquing the monthly P&L based on business levels.
• Directs proper sanitation and maintenance of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensure that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Advise the resort executive chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygiene throughout the kitchen.
• Ensure guest satisfaction by running day-to-day operations smoothly and effectively.
• To maintain control of purchasing and receiving standards.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control over purchasing and receiving standards.
• To test andevaluate products for quality, paying particular attention toyield/holding qualities/market price/wastage usage of leftovers.
• Knows expectations and ensures that staff understand them and execute them 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

• The candidate is required to have at least 2 years of culinary management experience.
• Prior experience in an upscale, full-service five Diamond Kitchen preferred.
• Excellent Customer Service, prior admin experience preferred.
• College education and/or culinary degree preferred.
• Knowledge of Microsoft Word, Excel, Delphi, or similar programs required
• Use a computer to access Kronos, Birch Street, and MedalliaInteract with guests during tastings and special events.
• Be creative in creating menus while maintaining the bottom line
• Serve Safe-certified food manager; applicable food safety certifications required.
• Clear, positive, energetic communication skills, written and verbal.
• Excellent organizational skills required.
• Able to work a flexible schedule to include nights, 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.