Exec Sous Chef

Overview.

New project in Fort Greene Brooklyn, 120 seats Dinner and weekend Brunch for now. Rooftop event space will come on line asap. Coffee and light lunch possible for the future.
Great service and food execution will be top priority. On par and even with smart business practice.

Timeline.
Open by mid September.

Food concept.
Accessible ‘greatest hits’ menu of Americana / Bistro. … and we have a pizza oven ! So that’s fun. There is room to grow the concept and menu.
Menu, as a practical and efficient use of time / labor. Focus to start will be smart prep, easy pick-up. built for speed.
Product will be a balanced and well curated. Spend the money where we need and get the best bang for the buck. i.e. Anti biotic / growth hormone free proteins.
But maybe we buy a good quality frozen french fry. because they’re some good ones out there and save on time, space, and labor

You are the person we are looking for if you have:
Cooking technique firmly under control and always curious to learn more.
You have ideas for the menu that are in line with the direction we are going. ( that can be a ongoing conversation)
Confidence with Sanitation and dealing with the DOH.
A full understanding of the mechanics of a working kitchen on a organizational level.
A firm grasp of Planning, Ordering, Receiving, Storage, Rotation, Utilization, Waste control, Portion control.
A management style that is effective but not built on being an asshole. We prefer a Coach to a General.
Happy with a ‘Yes’ but can accept a ‘No’.

We are still a business first, so all of our decisions will be made with Quality and Service at the forefront but at the end of the day the numbers have to make sense. We are not greedy but we have to do more that keep our head above water. We don’t expect you to have these mastered but a general understanding of the underpinnings of the Business side of operation a restaurant. These are the thing we are willing to take the time to teach you. We strongly hope that you show a curiosity in these concepts.

Strong focus on (without being too ‘Corporate’ )
Food Cost,
Theoretical Menu Cost
Actual Menu COGS
Menu Planning and development
Labor cost and controls
Scheduling
HR

Compensation

This will depend on experience but is competitive. As we are new, flexibility will be necessary. Goals will be clearly defined for bonuses tied to performance and numbers. This is a long game. We get this right and the right people will notice.

This opportunity is ripe for the person that feels like they are ready for the next phase in the arc of becoming a Chef. Even if the ‘Concept' isn’t the perfect fit, this is a good group of people with years of experience ready to pass on a lot of knowledge.

Please feel free to ask me any questions. I would be happy to meet up to discuss more.

Overview.

New project in Fort Greene Brooklyn, 120 seats Dinner and weekend Brunch for now. Rooftop event space will come on line asap. Coffee and light lunch possible for the future.
Great service and food execution will be top priority. On par and even with smart business practice.

Timeline.
Open by mid September.

Food concept.
Accessible ‘greatest hits’ menu of Americana / Bistro. … and we have a pizza oven ! So that’s fun. There is room to grow the concept and menu.
Menu, as a practical and efficient use of time / labor. Focus to start will be smart prep, easy pick-up. built for speed.
Product will be a balanced and well curated. Spend the money where we need and get the best bang for the buck. i.e. Anti biotic / growth hormone free proteins.
But maybe we buy a good quality frozen french fry. because they’re some good ones out there and save on time, space, and labor

You are the person we are looking for if you have:
Cooking technique firmly under control and always curious to learn more.
You have ideas for the menu that are in line with the direction we are going. ( that can be a ongoing conversation)
Confidence with Sanitation and dealing with the DOH.
A full understanding of the mechanics of a working kitchen on a organizational level.
A firm grasp of Planning, Ordering, Receiving, Storage, Rotation, Utilization, Waste control, Portion control.
A management style that is effective but not built on being an asshole. We prefer a Coach to a General.
Happy with a ‘Yes’ but can accept a ‘No’.

We are still a business first, so all of our decisions will be made with Quality and Service at the forefront but at the end of the day the numbers have to make sense. We are not greedy but we have to do more that keep our head above water. We don’t expect you to have these mastered but a general understanding of the underpinnings of the Business side of operation a restaurant. These are the thing we are willing to take the time to teach you. We strongly hope that you show a curiosity in these concepts.

Strong focus on (without being too ‘Corporate’ )
Food Cost,
Theoretical Menu Cost
Actual Menu COGS
Menu Planning and development
Labor cost and controls
Scheduling
HR

Compensation

This will depend on experience but is competitive. As we are new, flexibility will be necessary. Goals will be clearly defined for bonuses tied to performance and numbers. This is a long game. We get this right and the right people will notice.

This opportunity is ripe for the person that feels like they are ready for the next phase in the arc of becoming a Chef. Even if the ‘Concept' isn’t the perfect fit, this is a good group of people with years of experience ready to pass on a lot of knowledge.

Please feel free to ask me any questions. I would be happy to meet up to discuss more.