Waters Edge Winery &amp Bistro Dallas

The Sous Chef/Kitchen manager’s role in the organization is to ensure smooth kitchen operations that produce high quality products that meet specifications for dining service and events. This is essential to enhancing the guest experience and maximizing wine sales. The kitchen team is charged with ensuring consistently smooth kitchen operations. This is accomplished through ensuring that the team is engaged and learning, guests are satisfied and returning, kitchen is clean and equipment is maintained, and costs of goods sold are in line with target percentages set by owners.

ABOUT THE JOB

Waters Edge Winery is looking for dynamic individuals who love to work with people, who have a great work ethic and love learning new skills!All employees of Waters Edge Winery can expect to enjoy a fun & dynamic work environment! We are a family-owned business and know that the success of our business relies on the team we employ. We believe in empowering and advancing those who demonstrate passion, a great attitude and love of learning. At Waters Edge Winery there are many opportunities to advance within the organization and the world of wine! In addition to a great work environment, employees will receive competitive compensation packages, sales incentives & discounts on products.The Sous Chef/Kitchen manager’s role in the organization is to ensure smooth kitchen operations that produce high quality products that meet specifications for dining service and events. This is essential to enhancing the guest experience and maximizing wine sales. The kitchen team is charged with ensuring consistently smooth kitchen operations. This is accomplished through ensuring that the team is engaged and learning, guests are satisfied and returning, kitchen is clean and equipment is maintained, and costs of goods sold are in line with target percentages set by owners. A person that will be successful in this job has the ability to: • Positively interact with diverse personalities, including co-workers, subordinates, guests, and vendor in a variety of work situations. Must have active listening and effective communication skills.• Develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.• Be passionate about food and it’s role in the organization to enhance the wine drinking experience.• Positively distribute responsibility to others to meet objectives and achieve desired results.• Recognize problems and to find solutions creatively and expeditiously.• Set priorities and use initiative; solid decision-maker.• Be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.• Be self-directed while working in a team-oriented environment.• Work a flexible schedule; able and willing to work nights, weekends, and long hours as business volume demands.• Be dependable, consistently at work, on time• Respond to management’s direction and solicits feedback to improve performance.Job requirements:- 2 years’ experience supervising in a kitchen with experience ordering and taking inventory. (1 year experience if candidate has an Associate in culinary arts)- 1 year of additional kitchen experience in an position, including dishwashing. - High School Diploma/GED Equivalent- Culinary Arts Associates Degree – preferred, but not required.- ServSafe Manager Certified- Demonstrates a solid understanding of the flow of food in a kitchen operation. - Must be able to work standing up for 8 hours at a time- Must be able to lift at least 25 lbs regularly.- Excellent verbal and written communication skills- Must have working computer knowledge (Microsoft word, Excel)

RESPONSIBILITIES

• Ensure smooth kitchen operations that produce high quality products meeting specifications for dining service and events.
• Engage and educate the kitchen team to ensure they are learning and contributing to smooth operations.
• Maintain cleanliness of the kitchen and ensure all equipment is well-maintained.
• Manage costs of goods sold to align with target percentages set by owners.

QUALIFICATIONS

• 2 years' experience supervising in a kitchen with experience ordering and taking inventory, or 1 year if candidate has an Associate in culinary arts.
• 1 year of additional kitchen experience in any position, including dishwashing.
• High School Diploma/GED Equivalent.
• Culinary Arts Associates Degree preferred but not required.
• ServSafe Manager Certified.
• Must be able to work standing up for 8 hours at a time.
• Must be able to lift at least 25 lbs regularly.
• Excellent verbal and written communication skills.
• Must have working computer knowledge (Microsoft Word, Excel).

ADDITIONAL ELIGIBILITY

spanish speaking preferred, but not required

BENEFITS

• Competitive compensation packages.
• Sales incentives.
• Discounts on products.
• Opportunities to advance within the organization and the world of wine.

OTHER

1. Can positively interact with diverse personalities2. Coaches & mentor subordinates to support their growth3. Passionate about kitchen’s importance in the overall winery operation4. Able to delegate effectively5. Decisive in scope of responsibility6. Creative problem-solver7. Detail-Oriented – ability to manage many fluid details at once8. Intrinsically motivated to do a good job. 9. Dependable and consistent in attendance and positive demeanor10. Can receive feedback and use it to improve performance.