Corporate Office
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 and 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 Resort is seeking a talented
Executive Chef Ryder Cup Grille
to join the opening team of our brand‑new luxury resort. Our 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 guests and the local community for dining events and entertainment.
Ryder Cup Grille features all day dining, honest fare and friendly service. It is the place for an after‑round dose of Texas charm and comfort.
This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchen and food production for our Kyndred Hearth restaurant at the hotel.
Responsibilities
Manage the daily production, preparation and presentation of all food for the hotel’s restaurant and room service to ensure a quality, consistent product is produced that conforms to all Omni Standards.
Manage associates in scheduling, training, developing coaching and counseling, conducting reviews; also focus on attracting, interviewing, retaining and motivating 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.
Assist the Executive Chef in the creation, costing and implementation of outlets’ banquets, seasonal and special menus.
Assume the responsibilities of the Executive Chef in his or her absence.
Schedule staff according to budget and business forecast.
Direct proper sanitation and maintenance of all kitchen facilities and equipment.
Comply with EcoSure and health code standards for sanitation.
Ensure that all kitchen equipment is in good working order.
Direct proper maintenance of all walk‑in coolers (rotation of food products and cleanliness).
Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Ensure guest satisfaction with the smooth and effective running of the 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/wastage usage of leftovers.
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.
Check and control sign‑in and sign‑out procedures for kitchen staff.
Perform any other job‑related duties as assigned.
Qualifications
Candidate is required to have at least 2 years of previous culinary management experience. Prior experience in a high‑volume full‑service Four Diamond Kitchen preferred.
Customer Service prior admin experience preferred.
College education and/or culinary degree preferred.
Knowledge of Microsoft Word, Excel, Delphi or similar programs.
Serve Safe certified food manager.
Clear positive energetic communication skills written and verbal.
Excellent organizational skills.
Able to work a flexible schedule to include nights, weekends and holidays.
Key Skills
Culinary Experience
Restaurant Experience
Kitchen Management Experience
Kitchen Experience
Labor Cost Analysis
Catering
Management Experience
Cooking
Cost Control
Menu Planning
Sanitation
Leadership Experience
Employment Type:
Full Time
Experience:
Years
Vacancy:
1
Required Experience:
IC
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP’s Pay Transparency Nondiscrimination policy statement.
#J-18808-Ljbffr
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 and 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 Resort is seeking a talented
Executive Chef Ryder Cup Grille
to join the opening team of our brand‑new luxury resort. Our 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 guests and the local community for dining events and entertainment.
Ryder Cup Grille features all day dining, honest fare and friendly service. It is the place for an after‑round dose of Texas charm and comfort.
This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchen and food production for our Kyndred Hearth restaurant at the hotel.
Responsibilities
Manage the daily production, preparation and presentation of all food for the hotel’s restaurant and room service to ensure a quality, consistent product is produced that conforms to all Omni Standards.
Manage associates in scheduling, training, developing coaching and counseling, conducting reviews; also focus on attracting, interviewing, retaining and motivating 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.
Assist the Executive Chef in the creation, costing and implementation of outlets’ banquets, seasonal and special menus.
Assume the responsibilities of the Executive Chef in his or her absence.
Schedule staff according to budget and business forecast.
Direct proper sanitation and maintenance of all kitchen facilities and equipment.
Comply with EcoSure and health code standards for sanitation.
Ensure that all kitchen equipment is in good working order.
Direct proper maintenance of all walk‑in coolers (rotation of food products and cleanliness).
Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Ensure guest satisfaction with the smooth and effective running of the 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/wastage usage of leftovers.
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.
Check and control sign‑in and sign‑out procedures for kitchen staff.
Perform any other job‑related duties as assigned.
Qualifications
Candidate is required to have at least 2 years of previous culinary management experience. Prior experience in a high‑volume full‑service Four Diamond Kitchen preferred.
Customer Service prior admin experience preferred.
College education and/or culinary degree preferred.
Knowledge of Microsoft Word, Excel, Delphi or similar programs.
Serve Safe certified food manager.
Clear positive energetic communication skills written and verbal.
Excellent organizational skills.
Able to work a flexible schedule to include nights, weekends and holidays.
Key Skills
Culinary Experience
Restaurant Experience
Kitchen Management Experience
Kitchen Experience
Labor Cost Analysis
Catering
Management Experience
Cooking
Cost Control
Menu Planning
Sanitation
Leadership Experience
Employment Type:
Full Time
Experience:
Years
Vacancy:
1
Required Experience:
IC
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP’s Pay Transparency Nondiscrimination policy statement.
#J-18808-Ljbffr