Chef de Cuisine

Join the Team at Omni Las Colinas Hotel – Where Luxury Meets Lifestyle

Nestled along the scenic Mandalay Canal in the heart of Irving, Texas, Omni Las Colinas Hotel is a vibrant urban retreat that blends upscale sophistication with the energy of a growing destination. Our AAA Four Diamond property recently completed a $13-million-dollar renovation, elevating every corner of the hotel with modern design, enhanced amenities, and refreshed guest experiences.

With 401 luxury guest rooms and 96 suites, event space spanning more than 50,000 square feet, and the iconic LRH Restaurant & Bar, our hotel offers guests—and associates—a dynamic, high-end experience. From waterfront dining and resort-style pool experiences to curated local events, we serve as a central hub for leisure travelers, business professionals, and locals alike.

At Omni Las Colinas, we don’t just deliver exceptional service—we create unforgettable experiences. And it all starts with our people.

We’re looking for passionate, driven, and service-focused individuals to join our team. Whether you're beginning your career in hospitality or looking to grow in a supportive, inclusive environment, you'll find endless opportunities here. As part of the Omni Hotels & Resorts family, you'll benefit from a strong culture of excellence, industry-leading training, and a commitment to associates well-being and development.

Be able to lead the culinary team, helping with both Banquets and Restaurant operations. This critical member of our culinary team is responsible for the efficient and effective operation of the kitchens and food production.

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a high-quality, consistent product that conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching/counseling, and 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 maintaining or improving quality.
• 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 possesses strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed, whether or not the area leader is present, while assisting in other 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 by department heads while keeping the hourly team informed of key dates and events 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
  
  EcoSure& 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 the resort executive chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienethroughout the kitchen.
• Ensure guest satisfaction by running day-to-day operations smoothly and effectively.
• To maintain control of purchasing and receiving standards.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control over purchasing and receiving standards.
• 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 execute them within the proper guidelines.
• Provide…