SOUS CHEF - SUENO - come live/work in Dayton!

GetHired, Inc.; Cincinnati (OH); On-site; USD 46,000 - 52,000; Full time

Job summary

Sueno, Dayton's first contemporary Mexican Restaurant and Bar by The Idea Collective and James Beard Nominee Chef Jorge Guzman, seeks an experienced Chef to lead the kitchen and back of house. You will manage 15+ cooks plus 2-3 sous, drive numbers, mentor staff, and bring creative menu ideas in a scratch masa program with wood-fired proteins.

Reporting to the General Manager, you’ll foster teamwork, punctuality, and hospitality, rising to meet daily challenges and maintain high standards in a

Qualifications

• Capable of managing a team of 15+ cooks plus 2-3 management-level sous
• Dynamic understanding of kitchen systems, inventory, prep lists, scheduling, ordering, etc
• The ability to be creative, and bring ideas to the table
• Be a problem solver; creative solutions to everyday problems.
• Be a good cook, understand flavors, techniques
• Be a mentor
• Be able to believe in the numbers, and take ownership of the bottom line.
• Be mature
• Be organized and on time
• Be a great communicator, and collaborator.

Responsibilities

• This position will report directly to the General Manager, and will be tasked with leading the daily operation of the kitchen and back of house under his guidance and mentorship.
• Sueno's programming is centered on a scratch masa program, featuring imported heirloom corn from Oaxaca and produced in house.
• The striking open kitchen will focus on wood-fired proteins and produce, served from an 8-foot centralized hearth.

Skills

Team leadership

Kitchen management

Communication

Mentorship

Job description

Sueno, Tender Mercy and Three Birds are all unique hospitality concepts owned and operated by The Idea Collective in Dayton, OH. Applicants to the position listed here will be considered by hiring managers at one/all locations should the position become available.

Sueno --Dayton's first contemporary Mexican Restaurant and Bar by The Idea Collectiveand James Beard Nominee Chef Jorge Guzman

$46-52k year based on experience

Ever think about a new start in an exciting new place? ConsiderDowntown Dayton!We're one of Dayton's newer restaurants and are looking to meet folks from the Cincinnati/Columbus markets to bring that big(ger) city vibe to our team. Take advantage of our emerging market's affordability, quality of life, creative culture and exciting growth in the urban core...

"Cooking is a craft, I like to think, and a good cook is a craftsman—not an artist." - Anthony Bourdain

You're an experienced Chef; we can read that.But more than experience, we're looking for dynamic leadership attributes.Leaders in our kitchens function like coaches on a field, like directors on a set, like teachers in a classroom. You're even-tempered and can rise above the fray when it hits the fan. You can lead and inspire through your passion and willingness to share everything you know to be true about the craft of cooking.

You value teamwork, communication and constant progress. You're a Student of the Game, willing to lead and simultaneously be led.You understand the true spirit of hospitality; that we exist to serve not only our guests, but each other as well.You are looking to "raise the bar" personally and professionally, and are ready to your best work yet.

The following outlines a few of the finer things we are hoping you encompass:

1. Capable of managing a team of 15+ cooks plus 2-3 management-level sous
2. Dynamic understanding of kitchen systems, inventory, prep lists, scheduling, ordering, etc
3. The ability to be creative, and bring ideas to the table
4. Be a problem solver; creative solutions to everyday problems.
5. Be a good cook, understand flavors, techniques
6. Be a mentor
7. Be able to believe in the numbers, and take ownership of the bottom line.
8. Be mature
9. Be organized and on time
10. Be a great communicator, and collaborator.

This position will report directly to the General Manager, and will be tasked with leading the daily operation of the kitchen and back of house under his guidance and mentorship. Sueno's programming is centered on a scratch masa program, featuring imported heirloom corn from Oaxaca and produced in house. The striking open kitchen will focus on wood-fired proteins and produce, served from an 8-foot centralized hearth.