Dinner Sous Chef

Hi Friends! Middle Child Clubhouse is hiring a new Sous Chef to help oversee the dinner side of our operation, alongside our existing Executive Chef and a production Sous Chef.

Hours are 5 days a week for a total of 50-55 hours, maximum! Hours are roughly 2am to 11pm depending on the day. With consecutive days off every week. Weekends are a must. PTO, Healthcare, Primary Care, and Dental are offered. 10 days of PTO yearly.

Please note that position requires strong cooking and management skills. You're helping to run a 10 person team, 120 seats, and about 1.5 million in sales a year! We need someone who can process information quickly, thrives under pressure, can keep our team happy while motivating them to work hard, and who loves working in restaurants. So if you're ready for that. We're ready for you. No assholes allowed. We hire kind, community-oriented folks only.

Responsibilities are as follows:

ENFORCE COMPANY STANDARDS

• Show the highest standards of quality, cleanliness, speed, and communication day in and day out
• Reinforce those standards by consistently vocalizing positive and negative feedback
• Communicate issues with the quality of prep items to our Prep Sous and Executive Chef
• Complete a kitchen check once per day

EXPEDITE LIKE A F*****G BOSS

• Control the pace of the line, being proactive, vocal, and consistent even when busy
• Ensure Line Cooks are working fast but not being overloaded or sacrificing quality
• Ensure tickets are rising together and the food we’re sending is fresh
• Ensure “all days” are given, where appropriate, to allow our Line Cooks to get ahead
• Taste and inspect all dishes to ensure company specifications are met

KEEP THE TEAM ORGANIZED

• Set a hardworking but lighthearted tone for each day
• Create and communicate a game plan for our Line Cooks early in the shift – assigning stations, prep tasks, deep cleans, and special projects, in a way that’s efficient, fair, and keeps everyone learning
• Host daily lineup to communicate service notes, menu changes, system changes, and feedback
• Check in with Prep Cooks, assisting and/or communicating to the Prep Sous when needed
• Keep your head on a swivel throughout service – recognizing potential problems before they occur and facilitating smart, short-term solutions to avoid them

KEEP THE TEAM GROWING

• Foster motivation by building trust, understanding personal goals, and maintaining an approachable attitude
• Host continued trainings for new employees and as needed for more-tenured employees
• Serve as the liaison between Line Cooks and the Executive Chef, to ensure the team feels heard
• Communicate individual progress to the Executive Chef, advising for disciplinary action as needed
• Address personal and interpersonal issues

DO ORDERING, INVENTORY, AND END OF DAY REPORTS

• Oversee bread ordering
• Place orders to avoids 86’s and waste (supporting the Prep Sous, who does most of the ordering)
• Ensure the Line Cooks complete the Daily Inventory Sheet correctly
• Complete appropriate end-of-service reports on Slack: 86’s, Equipment and Maintenance, Line Prep List, Daily Cleaning Check List and Deep Clean Photos, Bread Counts and Updates, Waste Log, Improvement Ideas
• Post Order Reports for Porters

KEEP THE RESTAURANT CLEAN

• Provide consistent feedback on kitchen cleanliness and the cleanliness of each cook’s area
• Help the Executive Chef and GM practice the Five-Minute Drill prior to Health Department Reviews
• Facilitate the completion of Daily, Weekly, and Monthly cleanings

COMMUNICATE EFFECTIVELY WITH FOH STAFF

• Provide daily counts to the FOH Service Manager and GM before service starts
• Communicate with FOH Staff and Service Manager during service (wait times, counts, etc.) in a timely manner
• Notify all managers when a product spec has been changed or substituted in a way that effects allergens
• Facilitate a positive working relationship between the FOH and BOH staff

HELP OVERSEE OUR MENU

• Communicate pain points to the Executive Chef, before and after the launch of items
• Provide feedback on existing recipes and pickups, reacting to inconsistencies and avoiding “tribal knowledge”

EXHIBIT AN ABILITY TO SELF-ORGANIZE AND IMPROVE

• Communicate frequent problems to the Executive Chef and GM to facilitate long term changes and solutions
• Send 1 monthly email, pinpointing 3 improvements you’ve made and 3 problems you want to tackle
• Show strong emotional regulation and consistency
• Show a relentless attention to detail and desire for greatness
• Hit each Daily Checkpoint provided by Ownership, every day
• Ask for help before it’s too late

THANKS FOR YOUR INTEREST IN MIDDLE CHILD!

Middle Child is an equal opportunity employer and is striving to provide an inclusive and equitable environment. Middle Child recruits, trains, and compensates regardless of race, gender, religion, gender identity, sexual orientation, color, national origin, genetics, disability, age, or veteran status. Middle Child believes that diversity in hiring creates a more robust and healthier work environment for all, and we are looking for people that believe the same.