SOUS CHEF - THREE BIRDS

The Idea Collective; Dayton (OH); On-site; USD 46,000 - 52,000; Full time

Job summary

Three Birds, Dayton's new Neighborhood Diner by The Idea Collective and James Beard Nominee Chef Jorge Guzman, seeks an experienced Chef to lead the kitchen and back-of-house under the General Manager.

You will coach a team of 15+ cooks, manage kitchen systems, inventory, scheduling, and ordering, and craft flavors with creativity while upholding hospitality and teamwork. Salary $46-52k, DOE, on-site in Dayton.

Qualifications

• Experience leading a kitchen team.
• Strong leadership and hospitality ethos.
• Ability to lead and learn under mentorship.

Responsibilities

• Lead the daily operation of the kitchen and back-of-house under the General Manager's guidance.
• Inspire and coach a team of 15+ cooks and 2-3 management-level sous.
• Foster teamwork, communication, and continuous improvement in the kitchen.

Skills

Leadership

Teamwork

Communication

Mentorship

Organizational skills

Time management

Creativity

Problem solving

Cooking skills

Kitchen systems

Inventory management

Scheduling

Ordering

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.

THREE BIRDS -- Dayton's new Neighborhood Diner by The Idea Collectiveand James Beard Nominee Chef Jorge Guzman

$46-52k year, DOE

"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're 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,
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.