THE MODERN HOME OF AMERICAN GOLF

• Responsible for the supervision and management of the district culinary staff, providing direct support to the District Executive Chef and District Restaurant Chefs.
• Responsible for ensuring operating costs in all food production outlets are minimized.
• With the Executive Chef control all overheads and achieve food cost budget throughout the oncoming year.
• In conjunction with the Executive Chef, plan and implement menu design, creating suitable dishes and passing standards recipes to the food and beverage controller for costing.
• Constantly inspect all food service outlets during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.
• Responsible for facilitating Ranch Home culinary dining experience in conjunction with District and Resort chefs.

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• Work closely with the Executive Chef and F&B Director to test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Oversee the creation of recipes and production methods.

• Maintain an up-to-date knowledge of local and international market trends to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
• Maintain an up-to-date knowledge of competitor’s food production/offering.

• Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
• Interview/recruit suitable staff for the operation, in conjunction with the Executive Chef
• Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.
• Be aware of state legislation in employment and industrial relations.

Executive Duties

• Effectively coach and counsel associates and managers as needed and complete performance evaluations.
• Conduct/attend all required department meetings and company training.
• Champion and drive the Power of One/Omni culture.

• Must have at least 8 years culinary leadership experience in a high-volume, full-service kitchen, preferably in a hotel environment.
• Candidate must have proven exemplary culinary skills and must be able to lead, develop, and motivate staff.
• Excellent written and verbal communication skills as well as organizational skills.
• Candidate must be creative and up to speed on new concepts and food trends.
• Computer literate and detail orientated is a must.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Must have experience managing payroll and scheduling.
• Must be able to work a flexible schedule to include weekends and holidays.
• College education and/or culinary degree is strongly preferred.
• Texas Food Handler / Serve Safe certified food manager is required.

• Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
• Exposure to hazardous cleaning chemicals.

• Cooking utensils and equipment.
• Microsoft Outlook, Kronos, OnTrack, Birchstreet, Synergy