SOUS CHEF - Sueno

Sueno  --  Dayton's first contemporary Mexican Restaurant and Bar 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

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.

We aren't opening the best restaurant in Dayton; we're opening the best restaurant we possibly can, and we happen to BE in Dayton. 

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 Chef de Cuisine, 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.