Executive Chef

Hotel 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 gatherings. 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 campus, in partnership with the Dallas Cowboys, the city of Frisco and the 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 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, a luxury boutique, Charlotte Jones Collection with local designers, a chic coffee and wine bar in the lobby and the elevated pool bar and grill, The Edge. The upscale Omni Frisco Hotel embodies true Texas charm and sophistication, capturing the energy and future of this vibrant North Texas city. Position Details Position: Executive Chef Department: Culinary Purpose: Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Execute all Omni Hotel and company policies and procedures, and ensure all services provided achieve the established standards, within the agreed budgetary controls. 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. Reports To: Food and Beverage Director Essential Functions Financial Assist the Food and Beverage Director in budgeting (food cost, payroll, etc.). When agreed, control all overheads/achieve food cost budget throughout the year and report all variances with reasons and recommendations for remedial action. Agree with other Food and Beverage Department managers on the market potential for food outlets, market competitors and product availability. Plan and implement menu design, creating suitable dishes and passing standard recipes to the food & beverage controller for costing. Work with the Food and Beverage Director on capital expenditure items for the food and beverage department. Product Control Ensure guest satisfaction with the smooth and effective running of day‑to‑day operation. 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, test and evaluate products for quality, paying particular attention to yield, holding qualities, market price and wastage usage of leftovers. Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over‑ or under‑production. Create recipes and production methods. Compile new banquet menus when required. Marketing Maintain up‑to‑date knowledge of local and international market trends to create food products satisfying guest needs and maximizing sales opportunities in food outlets. Maintain knowledge of competitors’ food production/offering. Assist in promotion of in‑house sales activities such as culinary festivals, chef specialties and culinary competitions. Staffing Plan, organize and control the efficient and effective utilization of all food production staff, especially scheduling and controlling overtime. Interview/recruit suitable staff for the operation in conjunction with personnel and the Food and Beverage Director. Oversee training and development of all kitchen staff, ensuring effective on‑ and off‑the‑job training. Be aware of state legislation in employment and industrial relations. Administration Establish effective and efficient office procedures in handling daily menus, banquet menus, purchase requirements, general correspondence, filing and records. Executive Duties Perform all duties applicable to a department manager within the hotel. Actively participate in the critical path task sheet for the food and beverage department. Conduct or attend all required department meetings. Hotel Specific Essential Functions Use computer to access Kronos, Birch Street and Medallia. Interact with guests during tastings and special events. Be creative in creating menus while maintaining the bottom line. Tools and Equipment Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives. Oven, grill/stove burners, microwave appliances. Working Environment Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures. Exposure to food and beverage hazardous cleaning chemicals. Exposure to food items and beverages. EEO Statement Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. Application Assistance 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: View email address on click.appcast.io . #J-18808-Ljbffr