Banquet Sous Chef - The Village Dallas

The Village Dallas•Dallas, TX

3d•Onsite

About The Position

At The Village Dallas, we want to hire and nurture positively motivated, enthusiastic people in the best way to serve our residents and achieve our goals- and trust us, we have BIG goals! The Village Dallas is a 307 acre residential apartment community with a mixed-use lifestyle project stocked full of good food, fun entertainment, and awesome people. Ready to love where you work? Let's get started! JOB SUMMARY The Banquet Sous Chef will assist the Executive Banquet Chef and other members of the culinary leadership team in the supervision of the kitchen operation, management of culinary employees, and in the creation and costing of menus. This kitchen and the leaders of the culinary operation are responsible for the quality of execution of Commissary and Events.

Requirements

Experience in food & beverage business development and operations.
Analytical and written communication skills, problem solving and presentation.
Ability to understand and apply principles of all Food & Beverage metrics of measurement.
Strong diagnostic, analytical and troubleshooting skills.
Strong organizational skills.
Strong leadership and teaching skills, and ability to motivate others and build consensus.
Focus on team goals and ability to work across departments – culinary, HR, finance, etc.
Understands the accounting and supply chain functions.
Familiarity with industry standard technologies and programs.
Multi-unit experience working in a restaurant group/catering and events with revenue volumes above $3M
Minimum of 3+ years in a hospitality management position
Current Food Service Manager certification
Must have comprehensive knowledge of food and beverage, service standards, guest relations and etiquette
Ability to lead, motivate and empower employees
Ability to set goals, create plans and take the correct actions

Responsibilities

Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met with primary oversight of the expanding banquets/catering and commissary operation.
Supervises kitchen staff; including training, counseling, disciplining, terminating, and complete performance evaluations
Supervise all cooking operations, including methods, portioning, and garnishing
Requisition food and equipment, giving specifications, quantities and quality descriptions
Ensure attractive presentation and quality of all food and dishes
Meet guests needs by developing and maintaining effective relationships with both internal and external customers and by promoting a customer service orientation within the organization
Willingness to set a high standard in the kitchen through leading by example
Maintain excellent knowledge of current culinary trends
Consistently remain self-driven, innovative, and possess the commitment become an industry leader
Perform other reasonable job duties as requested by leader