Chef de Cuisine - Meridian

The Village Dallas; Dallas (TX); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

401k

Medical benefits

Country Club membership

Fitness center

Job summary

The Village Dallas is seeking an experienced Chef de Cuisine for Meridian to lead kitchen operations, menu planning, training, and guest satisfaction. This role reports to the Vice President of Culinary and requires strong leadership, cost controls, sanitation, and the ability to mentor a diverse culinary team.

You will partner with F&B and front-of-house teams to deliver consistent, high-quality service in a busy, multi-unit community setting.

Qualifications

• Multi-unit hospitality experience preferred.
• Minimum 3+ years in a hospitality management position.
• Knowledge of food and beverage metrics and cost controls.
• Strong leadership and teaching skills with team motivation.

Responsibilities

• Implement and oversee policies, procedures and training programs.
• Control food and labor costs to meet budgeted goals.
• Maintain hygiene, cleanliness and safety across kitchen areas.
• Manage inventory and ordering; ensure correct deliveries.
• Set menu prices and minimize food costs with F&B team.
• Develop staff and ensure excellent guest service with leadership.

Skills

Hospitality management

Leadership

Organizational skills

Analytical thinking

Communication skills

Job description

What makes The Village so special has always been the people who live and work here. Together, our team has helped build a community like no other with exciting opportunities at every turn. Have big dreams? So do we. We have made it our mission to invest in our people and help grow talent, wherever your goals might take you.

From servers and landscaping pros to maintenance and administration experts, we’re always looking for friendly faces to fill our venues with. People who love people, people who love nature, people who support and inspire other people—these are the true experts who make The Village who we are today.

To show our appreciation to our awesome team, we offer job perks that are truly unparalleled. Score your dream job, along with exclusive discounts at all of our Village experiences, a membership to The Village Country Club and its restaurant and pools, as well as The Village Fit, our 32,000 square foot fitness center, to add the cherry on top! 401k and medical benefits.. We’ve got that too!

If working in a fun place full of opportunity and energy among other people who love what they do sounds like your perfect gig, then explore the open positions below. Your future starts here.

Location:

Dallas, TX

Job Id:

532

# of Openings:

1

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 Village Dallas is seeking an experienced Chef de Cuisine for Meridian. The Chef de Cuisine is responsible for all aspects of planning, organizing, training and leadership necessary to achieve stated objectives in employee and guest satisfaction, cost controls, food quality, cleanliness and sanitation. This role reports directly to the Vice President of Culinary at The Village Dallas.

KEY RESPONSIBILITIES

• Implementation and oversight of all policies, procedures, standards, specifications, guidelines and training programs.
• Ensures that food preparation is economical, technically correct and within budgeted labor cost goals.
• Ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Controls inventory by reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Responsible for daily/weekly ordering of all food and supplies.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Implements measures to minimize food costs, exercises portion control for all items served and works with the F&B team in establishing menu selling prices.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Manage employment hiring and termination decisions in the back of the house
• Ensure guest service standards and efficient operations alongside the General Manager
• Continually strive to develop staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• 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 3+ years in a hospitality management position
• 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

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.