Chef de Cuisine Blind Salamander

Chef de Cuisine | Blind Salamander

Job Location s: US‑TX‑Austin

Requisition :
# of Openings: 1
Category:
Culinary

Barton Creek Resort & Spa

Barton Creek Resort & Spa's success is due to its dedicated, intelligent and self‑motivated family of associates who work together to maintain the company's trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged then this is the place for you.

Omni Barton Creek Resort and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Barton Creek may be your perfect match.

Omni Hotels & Resorts is seeking Chef de Cuisine for Blind Salamander for the beautiful Barton Creek Resort & Spa!

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!

Ranked among the best resorts in Texas:
Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024

As the Chef de Cuisine at Blind Salamander Kitchen & Bar, you will be the creative and operational head of our kitchen, overseeing the preparation and presentation of our modern cuisine, inspired by local and sustainable ingredients. This role demands innovation, passion for food, and a commitment to exceptional culinary experiences.

• Responsible for planning, evaluating, organizing, hiring, and directing the activities of Blind Salamander culinary team to includes Sous Chefs, and line level culinarians.
• Ensures that all policies, procedures and guidelines are followed by department personnel.
• Provides the necessary training, motivation, and leadership for all department personnel.
• Responsible for efficient food and labor cost.
• Responsible for overseeing equipment maintenance and safety in all food service areas.
• Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
• Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.
• Responsible for all administrative duties which are necessary in the functioning of the department.
• Responsible for cleanliness and organization of all walk‑in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed.
• Control food safety and sanitation within the entire kitchen, educate and train in needed areas. Check dates and quality of all areas of food service.
• Communicate with Resort Executive Chef and Director of Food & Beverage on all issues and activity.
• Oversees and participates in food production.
• Able to expedite and perform all station or line cook functions.
• Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
• Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
• Works with staff on mise en plac and checks each station for completion and quality prior to service.
• Current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach.
• Able to develop recipes, food cost analysis and menu development across all meal periods.
• Able to write, develop, and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established.
• Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development.
• Fluent in all areas of food safety and health department as determined by the Department of Health and corporate mandated ECOSURE.
• Involved with work‑…