Mike Isabella Concepts is seeking a talented and entrepreneurial Sous Chefs, hungry for growth, and looking for long term career opportunities. This candidate will have the opportunity to learn and lead through all culinary aspects including best practices, leadership development, conceptualization, and menu design.
-Establish and execute clear profitability, performance goals and metrics
-Ensure the brand identity is strong and compelling through culinary excellence
-Cultivate a fruitful and beneficial relationship with strategic business partners based on mutual care and respect
-Ensure rigorous knowledge of and adherence to all applicable laws, policies and procedures.
-Continuously build a high performance team across all brands to deliver uncommon hospitality and excellence to their guests
-Communication skills (verbal/oral/listening)
-Leadership & organizations management skills
-Proficient in restaurant financial knowledge (P&L /Budget/Food & Labor Costs)
-Excellent culinary and facilities operations knowledge
-Strong understanding of diverse cuisine and beverage trends
-Strong understanding of Service and Operations as it pertains to banquet and a la carte services
-Understanding of HR Practices/Policies/Procedures
-3+ Years Catering and/or Restaurant Management
-Minimum 2 years of Restaurant Culinary Management experience in large scale, fast-paced environments
-BOH Purchasing, Inventory, and Scheduling experience
Use good communication and listening skills to build relationships by setting a professional tone.
Communicate any major facility or operational emergencies to Chef and owner immediately. Problem solve to find a resolution.
Be receptive to new ideas and feedback from team.
Readily adjusts to circumstances and manages change effectively by finding ways to accommodate guests by always "making it happen."
Maintain professionalism in difficult situations at all times, keeping in mind that you always represent MIC.
Follow up and follow through on tasks delegated to you. Lead by example and inspire trust by keeping commitments.
Live, communicate and practice the Standards of Professionalism.
Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.
Create professional relationships with guests, vendors and community.
Advanced Knife Handling
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Part of Mike Isabella Concepts
Chef Mike Isabella and George Pagonis opened Kapnos along the Fourteenth Street Corridor in July 2013. Isabella and Pagonis draws inspiration from travels in Greece to create a menu of spreads, breads, vegetables and other small plates, including his signature wood-grilled octopus.
Two wood-fire grills with rotating spits and a large oven for stone-baked flat breads service the 160-seat restaurant. Guests enjoy carvings from whole animals that have been spit-roasted all day, including lamb, goat, duck, chicken, and suckling pig.
Kapnos is open for dinner seven nights a week in addition to brunch on Saturdays and Sundays.