Banquet Sous Chef: Lead Innovative Event Menus

The Village Dallas; Dallas (TX); On-site; USD 60,000 - 80,000; Full time

Job summary

The Village Dallas seeks a Banquet Sous Chef to assist the Executive Banquet Chef in supervising kitchen operations, managing culinary staff, and costing menus for events and commissary.

This role focuses on controlling labor and food costs, developing relationships with guests and internal teams, and upholding high culinary standards in a fast-paced environment at a 307-acre residential community.

Qualifications

• Experience in food & beverage operations and development.
• Strong analytical and written communication skills.
• Understanding and applying F&B metrics and measurement principles.
• Leadership and ability to motivate and train staff.

Responsibilities

• Monitor and control labor and food costs; report and schedule budgets.
• Supervise kitchen staff and performance evaluations.
• Oversee cooking operations, portions, and garnishing.
• Procure food and equipment with precise specifications.
• Ensure attractive presentation and quality of dishes.
• Foster guest relations and customer service excellence.
• Model high kitchen standards and lead by example.
• Stay updated on culinary trends and innovations.
• Perform other duties as assigned by leadership.

Skills

Leadership

Analytical skills

F&B metrics

Cost control

Training & development

Education

Hospitality management degree

3+ years hospitality management

Tools

Industry software

Kitchen management systems

Job description

The Village Dallas seeks a Banquet Sous Chef to assist the Executive Banquet Chef in supervising kitchen operations, managing culinary staff, and costing menus for events and commissary.

This role focuses on controlling labor and food costs, developing relationships with guests and internal teams, and upholding high culinary standards in a fast-paced environment at a 307-acre residential community.