Sous Chef | Pegasus Pizza

Sous Chef | Pegasus Pizza

Join to apply for the Sous Chef | Pegasus Pizza role at Omni Hotels & Resorts
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Dallas Hotel

The Omni Dallas Hotel, in the center of the revitalized downtown Dallas, is connected via sky bridge to the Dallas Convention Center and close to restaurants, shops, entertainment and more! The Omni Dallas Hotel is built to meet the U.S. Green Building Council LEED Gold Certification standards, placing it on the forefront of environmental awareness and conservation in the city.

The Omni Dallas Hotel’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 Dallas Hotel may be your perfect match.

We’re looking for an enthusiastic, creative, and ambitious Sous Chef to join the Omni culinary team. The Sous Chef is responsible for the efficient and effective running of the kitchen and food production for Hops & Hens and Pegasus Pizza.

• Help restaurant chef to staff scheduling according to budget and business forecast.
• Control meal breaks and overtime.
• Help Restaurant Chef to manage Kronos on a daily basis; check punch edits, ensure the punch edit log is filled out and signed, sign off payroll every last day of pay period, and have staff sign the payroll report.
• Participate in menu development.
• Meet deadlines for projects and new requests.
• Assist staff’s hiring and training.
• Responsible for product availability for all outlet items.
• Direct proper sanitation of all kitchen facilities and equipment.
• Keep kitchen clean and organized in day‑to‑day operation.
• Ensure staff follows Ecosure rules and procedures.
• Ensure that all kitchen equipment is in good working order.
• Direct proper maintenance of all walk‑in coolers (rotation of food products and cleanliness).
• Monitor and control daily food production.
• Monitor safety of staff.
• Maintain a good working relationship with Front of the House Managers.
• Conduct pre‑shift briefings with AM and PM kitchen staff (daily briefing regarding daily operation and special activities).
• Assist the restaurant chef to conduct meetings with servers and kitchen staff to discuss additions to the menu and to resolve any operational concerns.
• Have a clear understanding of department expectations, communicate them to the rest of the associates, and execute them within proper guidelines.
• Attend stand‑up, F&B meeting, and staff meeting.
• Check and control prep and inventory lists.
• Maintain food at par level.
• Assist restaurant chef to conduct kitchen department meetings.
• Expedite food on the line to check quality and consistency of the product.

• Preferred: AAS in Culinary Arts or equivalent from an accredited university or institute.
• Previous culinary experience is highly preferred.
• Must possess strong organizational, management, culinary, communication, and motivational skills.
• Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
• Must possess a strong background in analytical cost‑efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
• Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
• Must be able to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell.
• Serv Safe Food Manager Sanitation required.

Omni Hotels & Resorts is an equal‑opportunity employer - veterans/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP’s Pay Transparency Nondiscrimination policy statement.

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