Executive Sous Chef | Banquet Kitchen

THE MODERN HOME OF AMERICAN GOLF

Omni PGA Frisco Resort is hiring a Executive Sous Chef Banquet Kitchento join our team. Omni Frisco PGA Resort will provide North Texas with 127000 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.

The Executive Sous Chef is responsible for the overall efficient and effective operation of the kitchen and banquet food production outlets with a focus on minimizing operating costs. The Sous Chef will provide both technical and administrative support to the Executive Sous Chef ensuring seamless kitchen operations and high-quality food production.

Oversee daily kitchen and banquet operations to ensure efficiency quality and compliance with Omni policies.

Assist the Executive Chef with budgeting controlling food and labor costs and monitoring expenses.

Manage daily food production preparation and presentation to maintain consistent quality and standards.

Inspect banquet areas and kitchen during service to ensure high-quality food and proper hygiene.

Test and evaluate products for quality yield and cost-effectiveness.

Supervise proper handling storage and rotation of all food items.

Ensure all kitchen equipment and facilities are clean maintained and in good working order.

Lead train coach and develop kitchen staff; manage scheduling reviews and performance.

Support recruitment retention and motivation of associates while maintaining a safe work environment.

Assist in menu planning costing and implementation for banquets seasonal and special menus.

Provide kitchen support for food and beverage outlets and events.

Ensure compliance with EcoSure and health code standards for sanitation.

Monitor Medallia food quality scores and support initiatives to maintain high guest satisfaction.

Perform other duties as assigned by the Executive Chef.

Customer service experience; prior administrative experience preferred.

Associate degree or higher in Culinary Arts preferred.

Minimum 3 years experience as an Executive Sous Chef or Sous Chef in a 4-star banquet or higher establishment.

Culinary leadership experience with the ability to train develop and motivate staff.

Serve Safe Certified Food Manager strongly preferred.

Knowledge of Microsoft Word Excel Delphi or similar programs.

Creative and up-to-date on new food concepts and trends.

Excellent organizational multi-tasking and time management skills in a fast-paced environment.

Clear positive and energetic verbal and written communication skills; ability to interact courteously with guests management and co-workers.

Ability to prioritize tasks provide constructive feedback and maintain high culinary standards per Omni guidelines.

Experience managing staff schedules inventory payroll service recovery and associate relations.

Skilled in using culinary tools and commercial kitchen equipment; strong taste and smell abilities.

Physically able to lift push pull or carry up to 40 lbs; able to walk/stand for extended periods with frequent bending and twisting.

Highly motivated self-starter with a focus on quality organization cleanliness and teamwork.

Must be available to work varied shifts including weekends and holidays.

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.