Banquets Sous Chef

Frisco, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $46,800.00 - $63,200.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Career Development

Training

Job Description

Omni PGA Frisco Resort & Spa is a premier luxury resort located in Frisco, Texas, known for blending the warmth of Texas hospitality with refined comfort and exceptional service. As part of the prestigious Omni Hotels & Resorts brand, this resort offers guests a unique and memorable experience through its thoughtfully designed accommodations, which include 500 rooms and suites along with 10 exclusive private ranch houses. Guests at the resort can enjoy a variety of amenities, such as four shimmering pools including an adults-only rooftop infinity pool, the serene Mokara Spa, and 13 distinctive food and beverage destinations that cater to a wide range of tastes and preferences. Whether visitors are planning a weekend getaway or a special event, Omni PGA Frisco Resort & Spa provides an unforgettable setting that reflects the spirit of the Lone Star State with luxurious comfort and attentive service.

The resort is currently seeking a dedicated Sous Chef to join its culinary team. In this role, the Sous Chef will work closely with the Executive Sous Chef to provide both technical and administrative support, ensuring the smooth and efficient operation of the kitchen and all food production outlets. This position is vital to maintaining the highest standards of food quality and presentation throughout the resort's diverse dining venues. The Sous Chef will be responsible for managing daily food production, overseeing kitchen staff, and contributing to menu development while maintaining compliance with Omni's established standards. This role also involves monitoring labor and food costs to align with budgetary goals and assisting with staff scheduling and training to foster a productive and motivated team. The successful candidate will bring strong leadership skills, creativity, and a deep understanding of current food trends to the position, supporting the resort's commitment to culinary excellence and guest satisfaction. This is an excellent opportunity for an experienced culinary professional to contribute to an esteemed hospitality brand and be part of a dynamic team focused on delivering exceptional dining experiences.

Job Requirements

Must have previous culinary leadership experience
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

Job 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

Job Duties

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