Executive Chef | Trick Rider

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. Responsibilities: Manage the daily production, preparation and presentation of all food for the hotel's restaurant 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. 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. Work with the resort executive chef in the creation, costing and implementation of menus. Scheduling of staff according to budget and business forecast. Directs proper sanitation and maintenance 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). Advise the resort 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. To 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. To 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 Checks and controls 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 previous culinary management experience. Prior experience in a upscale, full service five Diamond Kitchen preferred. Excellent customer service, prior admin experience preferred. College education and/or culinary degree preferred. Knowledge of Microsoft Word, Excel, Delphi or similar programs required. Must have unexpired Food Handlers – or obtain upon hire. Clear, positive, energetic communication skills, written and verbal. Excellent organizational skills required. Able to work a flexible schedule to include nights, weekends and holidays.