Sous Chef - Meridian

The Village Dallas•Dallas, TX

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! Meridian: You’ll hear it before you taste it: the crackle of the hearth, the room coming to life, the clink of glasses raised in good company. Meridian cooks with live fire and a modern sensibility, creating food that’s craveable, comforting, and meant to be shared. Rooted in modern American cuisine and inspired by global traditions, every detail, from the inviting dining room to the lively bar, is designed to make you feel at home. Meridian Restaurant – Modern Contemporary American in East Dallas | Reservations JOB SUMMARY: KEY 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 REQUIREMENTS: SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without some other combination of knowledge, skills, and abilities: 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. QUALIFICATIONS: Multi-unit experience working in a restaurant group/catering and events with revenue volumes above $3M Minimum of 2+ 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 PHYSICAL REQUIREMENTS: Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds Work requires the following motions: bending, twisting, squatting and reaching. Regularly exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat. Occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time. Village Hospitality is an equal opportunity employer and fosters a workplace comfortable for all types of people to work and grow without regard to gender, race, religion, ethnicity, nationality, or sexual orientation.

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 2+ 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
Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds
Work requires the following motions: bending, twisting, squatting and reaching.
Regularly exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat.
Occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock

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