Chef de Cuisine Job Frisco area,Texas USA,Restaurant/Food Service

Omni Frisco Hotel at the Star The Omni Frisco Hotel at The Star is more than just the official hotel of the Dallas Cowboys, it's the social hub for great food, fun and nightlife. This 16-story hotel features 300 beautifully appointed guest rooms and suites and a range of meeting spaces to accommodate any sized gathering. From grand and junior ballrooms to intimate spaces and an elevated pool deck, Omni Frisco Hotel's 24,000 square feet of meeting space provide endless opportunities for events.

This multi-use campus in partnership with the Dallas Cowboys, the city of Frisco and Frisco Independent School District features restaurants, retail space, entertainment venues and more. Omni Frisco Hotel is connected to The Ford Center, a 12,000-seat, domed, multi-purpose event center. The entire campus is anchored by the Dallas Cowboys World Headquarters, which houses office space and the practice facility for the Dallas Cowboys and the Dallas Cowboys Cheerleaders.

Located 20 minutes north of downtown Dallas and 25 minutes from both DFW International and Love Field Airport, the Omni Frisco Hotel features a bevy of amenities including Neighborhood Services, a restaurant featuring honest food and drink in the American tradition. Discover our luxury boutique, Charlotte Jones Collection featuring local designers, a chic coffee and wine bar in the lobby and an elevated pool bar and grill, The Edge, overlooking the 91-acre entertainment district dubbed The Star.

The upscale Omni Frisco Hotel embodies true Texas charm and sophistication. Staying true to Omni's local color, this luxury hotel captures the energy and future of this vibrant North Texas city.

Overview

Be able to lead the culinary team helping between both Banquets and Restaurant operations. This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchens and food production.

Responsibilities

Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a quality, consistent product is produced which conforms to all Omni Standards.
Manage associates in scheduling, training, developing, coaching/counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
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.
Work with the Resort Executive Chef in the creation, costing and implementation of menus.
Ability to step in and lead / assist in leadership positions in multiple kitchens. (Resort Outlets & Banquets). CDC possess strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed in the absence and or presence of the leader in that area, while assisting in the different areas of the operation.
Able to communicate effectively in multiple departments/roles as well as guest facing meetings that may include PRE CONS, tastings and site visits.
Meets deadlines set forth by the department heads while keeping the hourly team aware of key dates and events happening across the resort.
Scheduling of staff according to budget and business forecast. Able to assist in critiquing the monthly P&L based on business levels.
Directs proper sanitation and maintenance of all kitchen facilities and equipment.
Comply with Eco Sure & health code standards for sanitation.
Ensure that all kitchen equipment is in good working order.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Advise theresort executive chef on all matters relating to the kitchen area and ensure ahigh standard of cleanliness and hygienic practice throughout the kitchen.
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 toyield/holding qualities/market price/wastage usage of leftovers.
Knows expectations and ensures that staff understand them and that they…