Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee wellness programs
Job Description
Omni PGA Frisco Resort & Spa is a luxurious destination that seamlessly combines the warmth of Texas hospitality with exquisite comfort and sophisticated amenities. Located in Frisco, Texas, this resort features 500 thoughtfully designed rooms and suites that cater to every guest's desire for relaxation and elegance. The resort also offers 10 private ranch houses that encapsulate the spirit of the Lone Star State, providing an exclusive and intimate experience for those who seek privacy and a touch of rustic charm. Omni PGA Frisco Resort excels in delivering world-class service, boasting four sparkling pools including a unique adults-only rooftop infinity pool, creating an unparalleled ambiance for relaxation and enjoyment. The serene Mokara Spa invites guests to unwind with premium spa treatments, while the resort’s 13 diverse food and beverage outlets offer a plethora of dining options that cater to every palate, making any stay here an experience to remember.
The Executive Sous Chef position at Omni PGA Frisco Resort & Spa holds a key leadership role in ensuring the smooth, efficient, and high-quality operation of the resort’s kitchen and banquet food production outlets. This role is responsible for managing daily kitchen activities with a strong focus on controlling operating costs and maintaining the highest standards of food quality and presentation. The Executive Sous Chef will provide both technical expertise and administrative support in the kitchen, working closely with the Executive Chef to oversee budgeting, food and labor cost management, and overall operational efficiency. This position requires proactive leadership to ensure compliance with health and safety standards while fostering a positive work environment for culinary staff.
The Executive Sous Chef will lead menu planning, costing, and implementation efforts for banquets, seasonal menus, and special events, ensuring innovative and creative culinary concepts are executed flawlessly. By overseeing the proper handling, storage, and rotation of food items, as well as maintaining kitchen equipment and hygiene standards, the Executive Sous Chef plays a critical role in preserving the resort’s reputation for culinary excellence. This position also involves training, coaching, and developing kitchen staff, managing schedules, conducting performance reviews, and supporting recruitment and retention initiatives to build a competent and motivated culinary team. The Executive Sous Chef ensures all kitchen operations align with Omni Hotels & Resorts standards, including compliance with EcoSure and health code regulations, as well as monitoring guest satisfaction through food quality metrics. This role offers a vibrant work environment in a highly regarded hospitality setting, contributing to memorable dining experiences for guests while advancing one’s culinary career in a dynamic and supportive atmosphere.
The Executive Sous Chef position at Omni PGA Frisco Resort & Spa holds a key leadership role in ensuring the smooth, efficient, and high-quality operation of the resort’s kitchen and banquet food production outlets. This role is responsible for managing daily kitchen activities with a strong focus on controlling operating costs and maintaining the highest standards of food quality and presentation. The Executive Sous Chef will provide both technical expertise and administrative support in the kitchen, working closely with the Executive Chef to oversee budgeting, food and labor cost management, and overall operational efficiency. This position requires proactive leadership to ensure compliance with health and safety standards while fostering a positive work environment for culinary staff.
The Executive Sous Chef will lead menu planning, costing, and implementation efforts for banquets, seasonal menus, and special events, ensuring innovative and creative culinary concepts are executed flawlessly. By overseeing the proper handling, storage, and rotation of food items, as well as maintaining kitchen equipment and hygiene standards, the Executive Sous Chef plays a critical role in preserving the resort’s reputation for culinary excellence. This position also involves training, coaching, and developing kitchen staff, managing schedules, conducting performance reviews, and supporting recruitment and retention initiatives to build a competent and motivated culinary team. The Executive Sous Chef ensures all kitchen operations align with Omni Hotels & Resorts standards, including compliance with EcoSure and health code regulations, as well as monitoring guest satisfaction through food quality metrics. This role offers a vibrant work environment in a highly regarded hospitality setting, contributing to memorable dining experiences for guests while advancing one’s culinary career in a dynamic and supportive atmosphere.
Job Requirements
- 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
- Serve Safe Certified Food Manager strongly preferred
- Experience managing staff schedules, inventory, payroll, service recovery, and associate relations
- Skilled in using culinary tools and commercial kitchen equipment
- Physically able to lift, push, pull, or carry up to 40 lbs
- able to walk/stand for extended periods, with frequent bending and twisting
- Must be available to work varied shifts, including weekends and holidays
Job Qualifications
- 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
Job Duties
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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