Sous Chef Miami
Sous Chef (Miami) Please use this link to apply:
http:
//dinnerlab.
theresumator.
com/apply/bBaP77/Sous-Chef.
html Company Description:
We don't dictate what our chefs cook, discriminate on who a member should be, and believe that the ambiance that is created by good people, good food, and good drink, is all you need.
Minimum
Qualifications:
Experience in restaurant industry at top-tier restaurants (or at least does not suck) Don't mind long or odd hours - events are at night/weekends.
Not much different from the typical restaurant industry lifestyle Self-Starter Thrive in high pressure situations You are your own toughest critic.
You are always thinking How can I do better? Must be organized and able to multitask Love being around and cooking food You are a little OCD about details.
Do you like alphabetizing your spices or color code equipment? A strong leader and a ninja at problem solving:
no two events will be exactly the same, nor will you be working with the same people Not beyond any job! We are growing fast and new responsibilities are constantly popping up The Job Are you are obsessed with food and thrive in the kitchen? Then you need look no further! Here's a breakdown of your key
Responsibilities:
Menu Development Work with the Guest Chef during the event and execute to dinner lab standards Communicate with Event Curator and act as liaison between FOH and BOH Staff Management (BOH) Hire, train, and development of BOH kitchen staff in the ways of Dinner Lab.
Hire and train staff for post-event clean up ASAP.
Guest chefs may need our kitchens the day following an event.
You wouldn't want to walk into a half dirty/unorganized kitchen, first impressions can set the tone.
Communication Communicate with the Culinary Director Constant communication with the local Market Manager.
If you have ESP, this should be no problem.
Be present for weekly conference calls and report any changes immediately Manage the guest chefs and your staff, they are here to work for you.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
http:
//dinnerlab.
theresumator.
com/apply/bBaP77/Sous-Chef.
html Company Description:
We don't dictate what our chefs cook, discriminate on who a member should be, and believe that the ambiance that is created by good people, good food, and good drink, is all you need.
Minimum
Qualifications:
Experience in restaurant industry at top-tier restaurants (or at least does not suck) Don't mind long or odd hours - events are at night/weekends.
Not much different from the typical restaurant industry lifestyle Self-Starter Thrive in high pressure situations You are your own toughest critic.
You are always thinking How can I do better? Must be organized and able to multitask Love being around and cooking food You are a little OCD about details.
Do you like alphabetizing your spices or color code equipment? A strong leader and a ninja at problem solving:
no two events will be exactly the same, nor will you be working with the same people Not beyond any job! We are growing fast and new responsibilities are constantly popping up The Job Are you are obsessed with food and thrive in the kitchen? Then you need look no further! Here's a breakdown of your key
Responsibilities:
Menu Development Work with the Guest Chef during the event and execute to dinner lab standards Communicate with Event Curator and act as liaison between FOH and BOH Staff Management (BOH) Hire, train, and development of BOH kitchen staff in the ways of Dinner Lab.
Hire and train staff for post-event clean up ASAP.
Guest chefs may need our kitchens the day following an event.
You wouldn't want to walk into a half dirty/unorganized kitchen, first impressions can set the tone.
Communication Communicate with the Culinary Director Constant communication with the local Market Manager.
If you have ESP, this should be no problem.
Be present for weekly conference calls and report any changes immediately Manage the guest chefs and your staff, they are here to work for you.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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