Job Description

Job Locations: US‑TX‑Frisco Overview Discover The Modern Home of Golf at our Frisco resort & spa. At the heart of modern golf culture, Omni PGA Frisco Resort & Spa delights from tee time to cocktail hour. Stay in one of our 500 thoughtfully‑appointed hotel rooms and suites or one of 10 exclusive ranch houses. Tee off on two 18‑hole championship courses at Fields Ranch, designed by acclaimed golf course architects Gil Hanse and Beau Welling. Practice on a 2‑acre putting course, continue after dark at The Swing, a lighted 10‑hole, par‑3 short course, and find more fun off the fairway at the Monument Realty PGA District nearby. Balance your golf getaway at our resort in Frisco, TX with four on‑site pools, including an adults‑only rooftop infinity pool. You can also book rejuvenating treatments at Mokara Spa and indulge in inventive fare at 13 dining destinations. Whether you're planning your next golf trip or a once‑in‑a‑lifetime family vacation, you'll always remember your stay at Omni PGA Frisco Resort & Spa. Job Description Omni PGA Frisco Resort is hiring a Sous Chef – Ryder Cup Grille to join the opening team of our brand‑new luxury resort. Opening in the Spring of 2023, Omni Frisco PGA Resort will provide North Texas with 127,000 square feet of event space, 13 new food and beverage outlets, an extravagant spa and a full entertainment district. Featuring two championship 18‑hole golf courses along with a third short course, we will provide incredible options for our guests and local community for dining, events, and entertainment. Ryder Cup Grille features all day dining, honest fare, and friendly service. It is the place for an “after round” dose of Texas charm and comfort. 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. 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 all kitchen equipment is in good working order. Direct maintenance of all walk‑in coolers (rotation of food products and cleanliness). Know expectations and ensure staff understand and execute said expectations within the 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. 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. EEO 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 OFCCP's Pay Transparency Nondiscrimination policy statement. If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com. #J-18808-Ljbffr Omni Hotels & Resorts

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