Sous Chef- Meridian
The Village Dallas
On-site
Dallas, Texas, United States
Sous Chef
Welcome to Meridian, a vibrant dining destination where the art of live fire grilling meets the flavors of the world.
Created by a remarkably talented chef, this restaurant reimagines American cuisine by blending bold, smoky elements with global inspirations
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
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 4+ 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.