Sous Chef | Pastry

Omni Hotels & Resorts•Frisco, TX

About The Position

Omni PGA Frisco Resort & Spa Omni PGA Frisco Resort blends the warmth of Texas hospitality with refined comfort. Guests can unwind in one of 500 thoughtfully designed rooms and suites, or embrace the spirit of the Lone Star State in one of 10 private ranch houses. With four shimmering pools—including an adults-only rooftop infinity pool—plus the serene Mokara Spa and 13 unique food and beverage destinations, every stay is an experience to savor. Whether you're planning a weekend retreat or marking a special occasion, this is Frisco at its most unforgettable. Responsible for supervising and coordinating all pastry and baking preparation for all hotel outletss.

Requirements

Previous experience as Pastry Supervisor or Junior Sous Chef for a four-star hotel, chain or catering company, upscale restaurant (previous preparation and production, hot line and cold line experience a plus)
Strong background in Culinary Arts with focus on kitchen management and high-volume pastry production.
Highly motivated self starter focused on quality, organization, cleanliness and teamwork.
High level of written and verbal communication skills.
Moderate computer skills
Can successfully read, understand and plan production schedules through the use of BEO’s.
The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments. Ability to plan, produce and execute large dessert plate ups and dessert tables for buffet presentation.
A good understanding of the modern diet: including but not limited to celiac, gluten intolerances food allergies, dairy intolerances and low sodium diets.
Have a good understanding of dessert and pastry production including but not limited to: the ability to produce a quality from scratch biscuit, muffin, basic breakfast bread, basic fruit tart, mousses, cakes, custards, pastry cream, crème anglaise, cookies, crème brulee, dessert garnishing, some sugar work and chocolate based dessert production.
Proven leadership skills with the ability to effectively train, coach and exercise supervisorial courage.
The ability to lead staff line-ups and regular meetings assigned by Banquet Chef and Executive Sous Chef.
The ability to lift up to 40 lbs, push/pull up to 50 lbs and stand for long periods of time.
Be able to work a flexible schedule, including holidays, weekends, and night shifts and early morning production shifts.
Must be able to prepare a basic crème anglaise, basic from scratch biscuit or scone and one chocolate-based dessert plate in one hour
Must be able to work a variety of shifts, including weekends and holidays
Maintain a professional business appearance, attitude, and performance

Responsibilities

Assign production work for associates.
Controls all food costs and payroll.
Responsible for purchasing supplies.
Coordinate production of all baked goods and dessert items ordered by outlets.
Completes any special requests ordered by outlets or other departments. Requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
Ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.
Ensure all equipment is in full working order.
Ensure an adequate supply of all products prepared on a timely basis.
Establish standard recipes and ensure the compliance with them.
Perform job functions with attention to detail, speed and accuracy.
Prioritize, organize, delegate work and follow through.
To be a clear thinker, remain calm and resolve problems using good judgment.
Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
Consistently check line plating and quality.
Supervise daily pastry preparation for assigned areas