Sous Chef

MAKINA CAFE SOUS CHEF

About The Company

Makina Cafe is an established woman-owned Eritrean-Ethiopian Hospitality Company with a food truck, a catering kitchen, and a food stall on Governors Island. In the spring of 2025 Makina will be opening its first full-service brick and mortar location in Sunnyside/Long Island City, and the first Eritrean-Ethiopian restaurant in the famously diverse borough of Queens. Makina Café’s mission is to serve delicious East African food without fear of putting a spin on this time-honored cuisine, and to educate their public about the history and culture behind this revered, long-standing culinary tradition in a welcoming, hospitable environment.

About The Role

Makina Café seeks a talented and dedicated chef with a legacy of kitchen management to lead the culinary team at our exciting new brick-and-mortar location in Queens. This is a unique opportunity for a passionate chef to join a growing company and play a key role in launching our first full-service restaurant, shaping the future of Makina Café and bringing the vibrant flavors of Eritrean and Ethiopian cuisine to a wider audience.The Sous Chef will be responsible for leading a team of cooks in the pristine execution of an Eritrean-Ethiopian menu that features classic ingredients with a modern touch. The ideal candidate will have a strong interest in East African cuisine and proven experience overseeing staff, managing kitchen inventory, and cooking excellent food to high standards of taste, quality, and presentation.

QUALIFICATIONS

• 3+ years of experience in culinary leadership
• Experience in African or other diverse cuisines and related cooking techniques
• Demonstrated experience as a great team leader with a positive attitude
• Strong organizational and interpersonal skills
• Practiced at the giving and receiving of critical feedback
• Proven ability to multitask and work well under pressure
• Robust knowledge of cooking techniques, knife handling, food preparation
• Passionate commitment to cooking great food
• High standards for cleanliness
• Ability to lift 30+ pounds
• Night & weekend availability
• Food Handler’s Certification

DUTIES AND RESPONSIBILITIES

• Hire, train, and manage all back-of-house positions
• Ensure dishes are prepared and presented according to recipes and in alignment with owner’s vision
• Collaborate with the owner on menu development
• Build and preserve a cooperative work environment with high standards of food quality
• Create weekly staff schedule and work alongside owner to create and maintain approved budget for back-of-house labor
• Establish standard operating procedures in collaboration with ownership and restaurant manager; communicate and perpetuate company policies, SOPs, and best practices
• Provide performance coaching: lead by example; counsel and advise staff; maintain a standardized system for two-way communication and feedback
• Educate fellow cooks on the long tradition of East African cuisine and the Makina story
• Work jointly with restaurant manager to address and incorporate customer feedback in order to continuously improve the dining experience
• Main point of contact for all kitchen-related vendors, including maintenance and repair personnel
• Responsible for all kitchen inventory, sourcing best products, maintaining accurate pars, controlling costs, and reducing waste
• Responsible for enforcing strict compliance with hygiene and safety standards in the kitchen, ensuring all equipment is properly maintained and food is stored and handled safely
• Report accurate weekly BOH payroll to restaurant manager
• Track and submit relevant invoices to A/P
• Work in partnership with Makina owners to realize their vision and their goals in terms of operational excellence and financial success