Resort Executive Chef

Overview

Discover The Modern Home of Golf at our Frisco resort & spa.

At the heart of modern golf culture, Omni PGA Frisco Resort & Spa delights from tee time to cocktail hour. Stay in one of our 500 thoughtfully-appointed hotel rooms and suites or one of 10 exclusive ranch houses. Tee off on two 18‑hole championship courses at Fields Ranch, designed by acclaimed golf course architects Gil Hanse and Beau Welling. Practice on a 2-acre putting course, continue after dark at The Swing, a lighted 10‑hole, par‑3 short course, and find more fun off the fairway at the Monument Realty PGA District nearby.

Balance your golf getaway at our resort in Frisco, TX with four on‑site pools, including an adults‑only rooftop infinity pool. You can also book rejuvenating treatments at Mokara Spa and indulge in inventive fare at 13 dining destinations. Whether you’re planning your next golf trip or a once‑in‑a‑lifetime family vacation, you’ll always remember your stay at Omni PGA Frisco Resort & Spa.

Omni PGA Frisco Resort is seeking a passionate Resort Executive Chef to join our team. Omni Frisco PGA Resort provides North Texas with 127,000 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.

An overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. The execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Financial:

• To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product.
• In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
• To work with the Food and Beverage Director with capital expenditure items for the food and beverage department.

Product Control:

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
• To oversee the creation of recipes and production methods.
• To work in conjunction with the banquet chef to compile new banquet menus when required.

Essential Functions:

• Constantly inspect all food service outlets during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

• To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
• Maintain an up-to-date knowledge of competitor’s food production/offering.
• Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.

• To plan/organize/control the efficient and…