"Alerted.org

Overview

THE MODERN HOME OF AMERICAN GOLF

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.

Job Description

Omni PGA Frisco Resortis hiring aExecutive Sous Chef | Trick Riderto 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.

Trick Rider a new age supper club serving luxury, curated food and tricked up cocktails, wines, and distilled spirits. Experiential with swagger. A Frisco eatery like no other, featuring top shelf fin, shellfish and a stable of premium cut meats. Sit ringside at the chef’s table or at the horseshoe bar. A performance playing homage to traditions with a modern twist.

The Sous Chef will provide technical and administrative assistance to the Executive Sous Chef, ensuring effective operation of the kitchen and food production outlet.

Responsibilities

+ Manage the daily production, preparation and presentation of all food for the hotel's restaurant operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.

+ Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.

+ 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.

+ Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.

+ Scheduling of staff according to budget and business forecast.

+ Provide kitchen support for food and beverage outlet functions.

+ Oversee proper handling and tracing of food returns.

+ Directs proper sanitation of all kitchen facilities and equipment.

+ Comply with EcoSure & health code standards for sanitation.

+ Ensures that all kitchen equipment is in good working order.

+ Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).

+ Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.

+ Provide support and leadership to accomplish our Medallia food quality score

+ Checks and controls sign-in and sign-out procedures for kitchen staff.

+ Perform any other job related duties as assigned.

Qualifications

+ Must have previous culinary leadership experience

+ Candidate must be creative and up to speed on new concepts and food trends.

+ Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.

+ 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

+ Able to set priorities for the culinary team and provide feedback to others that enhances performance.

+ Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.

+ Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone

+ Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.

+ Eye/hand coordination needed to use all kitchen equipment.

+ Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.

+ Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

+ Must be proficient with computers.

+ Serve Safe certified food manager.

+ Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.

+ Must be able to work a variety of shifts, including weekends and holidays.

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp\_formattedESQA508c.pdf) If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to [email protected] .

Job LocationsUS-TX-Frisco

Posted Date2 weeks ago(4/29/2025 12:50 PM)

Requisition ID 2025-122590

# of Openings 1

Category (Portal Searching) Culinary