Chef de Cuisine | Blind Salamander

Barton Creek Resort & Spa

Barton Creek Resort & Spas success is due to its dedicated intelligent and self-motivated family of associates who work together to maintain the companys trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged then this is the place for you.

Omni Barton Creek Resort and Spas associates enjoy a dynamic and exciting work environment comprehensive training and mentoring along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect gratitude and empowerment day in and day out. If you are a friendly motivated person with a passion to serve others the Omni Barton Creek may be your perfect match.

Omni Hotels & Resorts is seekingChef de Cuisine for Blind Salamander for the beautiful Barton Creek Resort & Spa!

If you love hospitality creating amazing customer experiences and the structure and benefits that come from working with a hotel company then you will love working with Omni!

Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel Leisure Worlds Best Awards 2024

As the Chef de Cuisine at Blind Salamander Kitchen & Bar you will be the creative and operational head of our kitchen overseeing the preparation and presentation of our modern cuisine inspired by local and sustainable ingredients. This role demands innovation passion for food and a commitment to exceptional culinary experiences.

• Responsible for planning evaluating organizing hiring and directing the activities of Blind Salamander culinary team to includes Sous Chefs and line level culinarians.
• Ensures that all policies procedures and guidelines are followed by department personnel.
• Provides the necessary training motivation and leadership for all department personnel.
• Responsible for efficient food and labor cost.
• Responsible for overseeing equipment maintenance and safety in all food service areas.
• Training and education of staff from the basics of cooking organization cleaning and food safety to advanced cooking techniques and culinary knowledge.
• Monitor china glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.
• Responsible for all administrative duties which are necessary in the functioning of the department.
• Responsible for cleanliness and organization of all walk-in coolers and freezers to include pastry all reach in coolers dry storage and public use areas of kitchen. This is a daily task that must be completed.
• Control food safety and sanitation with in the entire kitchen educate and train in needed areas. Check dates and quality of all areas of food service.
• Communicate with Resort Executive Chef and Director of Food & Beverage on all issues and activity.
• Oversees and participates in food production.
• Able to expedite and perform all station or line cook functions.
• Completes daily production list for line staff and delegates assigned duties follow purchasing and ordering established guidelines.
• Responsible for all sauce stock dressings and butchery production according to kitchen standards and specifications.
• Works with staff on mise en plas and checks each station for completion and quality prior to service.
• Current with food industry broad advanced culinary knowledge and cooking skills able to teach.
• Able to develop recipes food cost analysis and menu development across all meal periods.
• Able to write develop and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established.
• Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers proper rotation and monthly menu development.
• Fluent in all areas of food safety and health department as determined by the Department of Health and corporate mandated ECOSURE.
• Involved with work- and work-related issues communicates with other managers outside of Food & Beverage Department to contribute to a smooth hotel operation.
• Maintains a positive attitude and positive inspiring motivated kitchen environment.
• Set priorities for Blind Salamander culinary team and provide feedback to others that enhances performance.
• Anticipates needs forecasts results and analyzes work processes for personnel in the department.
• Ensures outlet meets budgeted levels and manages department payroll on a weekly basis
• Performs any other duties assigned by management.
• Assist and collaborate with all other culinary outlets and banquets operations

• 3 years previous fine dining culinary leadership experience in a high volume full-service kitchen. Previous department head culinary experience preferred. Hotel experience preferred.
• Associates degree or higher preferred in Culinary Arts.
• Must possess active ServeSafe Food Manager Certificate.
• Candidate must have proven leadership skills and must be able to delegate effectively train develop and motivate staff. Ability to effectively mentor leadership positions to include sous chefs culinary supervisors and J-1 participants.
• Ability to work well under pressure think clearly quickly and make concise decisions in a fast-paced environment.
• Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities with a keen eye for detail.
• 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.
• Ability to clearly professionally and pleasantly communicate both verbally and in writing in English with guests management and co-workers both in person and by telephone.
• Excellent knowledgeof food handling and presentation.
• Candidate must be creative and up to speed on new concepts and food trends.
• Computer proficiencies including Microsoft office and payroll software experience.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Must have experience managing payroll and scheduling.
• Maintain a professional business appearance attitude and performance.
• Must have a flexible schedule and be willing to work nights weekends and holidays when necessary.

ENVIRONMENT & POSITION ANALYSIS:

• Must be able to lift and carry up to 50 lbs.
• Must be able to push and pull carts and items weighing up to 100 lbs.
• Must be able to walk/stand for extended periods of time with frequent bending twisting and going up and down stairs.
• Most be able to perform all duties in outdoor settings.
• Must be able to utilize culinary tools (knives commercial equipment etc) and taste/smell.
• Requires repetitive motion of arms and hands.

TOOLS & EQUIPMENT:

• Cooking utensils and equipment pots pans dishware silverware glassware food slicing machine knives oven grill/stove burners microwave appliances
• Desktop computer (Synergy Microsoft Office Kronos Birchstreet) printer telephone copier fax machine two-way radio dispatch scanner.

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 Posterand the following link is theOFCCPs 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