Chef De Cuisine | Texas Spice

Austin, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

career advancement

Job Description

Omni Barton Creek Resort & Spa is a prestigious luxury resort nestled in the scenic Texas Hill Country just minutes from downtown Austin. Renowned for its world-class hospitality, the resort is a top destination for those seeking leisure and elegance in a breathtaking natural setting. The resort boasts championship golf courses, award-winning dining, a rejuvenating spa, and stunning surroundings that offer guests an unforgettable experience. Employees at Omni Barton Creek Resort & Spa are considered the heart of the organization's success. The company culture emphasizes respect, gratitude, and empowerment, providing associates with numerous opportunities for growth through comprehensive training, mentorship,... Show More

Job Requirements

3+ years previous culinary leadership experience in a high volume, full-service kitchen
Associates degree or higher preferred in Culinary Arts
Must possess active ServeSafe Food Manager Certificate
Proven leadership skills with ability to delegate, train, develop, and motivate staff
Ability to work well under pressure and make clear, concise decisions
Highly developed customer service skills
Ability to teach employees guest interaction and problem resolution
Ability to train staff to maintain quality while producing high volumes
Excellent English communication skills verbally and written
Knowledge of food handling and presentation
Creativity and awareness of current food trends
Computer proficiency with Microsoft Office and payroll software
Basic math skills and financial report understanding
Experience managing payroll and scheduling
Professional business appearance and attitude
Flexible schedule with availability for nights, weekends, and holidays
Able to lift and carry up to 50 lbs
Able to push and pull carts and items weighing up to 100 lbs
Able to walk or stand for extended periods, with frequent bending, twisting, and stairs
Able to perform duties in outdoor settings
Ability to use culinary tools and taste/smell
Required repetitive motion of arms and hands

Job Qualifications

3+ years previous 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, including 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 knowledge of 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

Job Duties

Responsible for planning, evaluating, organizing, hiring, and directing the activities of Texas Spice culinary team including 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, pastry, reach in coolers, dry storage and public use areas of kitchen
Control food safety and sanitation within 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 plase 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 Texas Spice 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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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