Executive Sous Chef

Omni Las Colinas Join the Team at Omni Las Colinas Hotel – Where Luxury Meets Lifestyle Nestled along the scenic Mandalay Canal in the heart of Irving, Texas, Omni Las Colinas Hotel is a vibrant urban retreat that blends upscale sophistication with the energy of a growing destination. Our AAA Four Diamond property recently completed a $13-million-dollar renovation, elevating every corner of the hotel with modern design, enhanced amenities, and refreshed guest experiences.

With 401 luxury guest rooms and 96 suites, event space spanning more than 50,000 square feet, and the iconic LRH Restaurant & Bar, our hotel offers guests—and associates—a dynamic, high-end experience. From waterfront dining and resort-style pool experiences to curated local events, we serve as a central hub for leisure travelers, business professionals, and locals alike.

At Omni Las Colinas, we don’t just deliver exceptional service—we create unforgettable experiences. And it all starts with our people. We’re looking for passionate, driven, and service-focused individuals to join our team. Whether you're beginning your career in hospitality or looking to grow in a supportive, inclusive environment, you'll find endless opportunities here.

As part of the Omni Hotels & Resorts family, you'll benefit from a strong culture of excellence, industry-leading training, and a commitment to associates well-being and development.

Overview

The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Responsibilities

Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.

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. 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. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.

Responsible for control of equipment and scheduling maintenance. Perform any other duties as required by management.

Qualifications

The candidate is required to have at least 4 years previous culinary management experience in a high-volume, full-service Hotel Restaurant and Banquet Kitchen. Experience must include supervision of other culinary management. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.

Union experience preferred. Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests Candidate must be creative and up to speed on new concepts and food trends. Must have basic mathematical skills and be able to create and understand financial reports.

Ensure that all health standards are consistently maintained Ensure all safety and security policies and procedures are followed Excellent written and verbal communication skills Ability to multi-task and work in fast paced environment Ability to train staff to produce high volumes of work while maintaining quality per Omni standards Must be proficient with computers.

Experience managing payroll and schedules required. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Serve Safe certified food manager. Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs.

Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster .

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. 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: applicationassistance@omnihotels.com .