SOUS CHEF - THREE BIRDS Dayton, OH

Kaizen Lab Inc.; Dayton (OH); On-site; USD 46,000 - 52,000; Full time

Job summary

Kaizen Lab Inc. is seeking a dynamic chef for their new Neighborhood Diner in Dayton, Ohio. The ideal candidate will lead a team of over 15 cooks and will report to the General Manager. Responsibilities include overseeing daily kitchen operations, managing inventory and scheduling, and mentoring junior staff.

Candidates should have strong culinary skills, excellent organizational and communication abilities, and a passion for teamwork. This role offers competitive pay ranging from $46-52k per year, depending on experience.

Qualifications

• Dynamic leader skilled in managing kitchen staff of 15+ cooks and sous chefs.
• Creative problem-solver with strong culinary skills and understanding of techniques.
• Excellent communication and collaboration abilities.

Responsibilities

• Manage kitchen operations and lead a team of cooks and sous chefs.
• Oversee inventory, prep lists, and scheduling.
• Mentor junior staff and promote teamwork.

Skills

Team management

Creative problem-solving

Cooking proficiency

Communication

Organizational skills

Job description

Three Birds

Dayton's new Neighborhood Diner by The Idea Collective and 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

We're looking for a dynamic leader. A chef who can coach the kitchen like a sports coach, a director, and a teacher. Even‑tempered, able to rise above the fray, inspire through passion, and share knowledge of the craft of cooking.

You value teamwork, communication, and constant progress. You are a student of the game, willing to lead and be led. You understand the spirit of hospitality: we exist to serve guests and each other. You are ready to raise the bar personally and professionally, and ready to produce your best work yet.

Responsibilities and Qualifications

1. Manage a team of 15+ cooks and 2-3 management‑level sous chefs.
2. Dynamic understanding of kitchen systems, inventory, prep lists, scheduling, and ordering.
3. Creative problem‑solving and bringing ideas to the table.
4. Proficiency in cooking, understanding flavors and techniques.
5. Mentor junior staff.
6. Believe in numbers and take ownership of the bottom line.
7. Maturity.
8. Organized and punctual.
9. Great communicator and collaborator.

This position will report directly to the General Manager and will lead daily kitchen and back‑of‑house operations under his guidance and mentorship.