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This job expired on July 26, 2015

Traveling Sous Chef Dinner Lab, Inc.

  • Date Posted May 27, 2015
  • Location Nashville, TN
  • Category Business / Culinary
  • Job Type Full-Time
Job Description Company Description
Dinner Lab is a membership-based dinner club that provides a platform for up-and-coming chefs to create their ideal menu for one evening. We have two dinners a week—each with a different chef, menu, and location. We remove the trappings of the traditional restaurant and strip back the dining experience to its most raw and essential form through three key ingredients: 
  • Great people 
  • Unique food 
  • Unconventional venues
We are all about connecting diners with local chefs, companies we admire, and places we love to create a community that shares the common bond of food and drink.Our organization is expanding quickly; we are actively searching for team members who will grow with us and continue to provide unique dining experiences for our guests. 

The Job
Dinner Lab is hiring a small army of Traveling Sous Chefs (TSCs) to launch our new markets. This role will based out of our headquarters in New Orleans and will travel to execute events and act as the market Chefs de Cuisine. This is an exciting opportunity for a chef to gain leadership experience, work with a diverse group of cooks and cuisines, and build connections in cities across the country.

You need to be quick on your feet and an impeccable problem-solver; Dinner Lab is a fast moving, ambitious start up that requires hard work and dedication. We sell an experience that only happens once and you need to be able to deal with an ever-changing catalog of chefs from all over the country, foodies who have an incredibly high bar for new experiences and cuisines, and a management team that is crazy about improving our guest experience every day.

The ideal candidate for this role is a chef who is crazy about diving into new experiences to build something from nothing, and who isn't afraid to get his/her hands dirty in the process. From jumping on board in an existing market to setting up a brand new kitchen, a TSC needs to juggle many moving parts at once, roll with the punches, and put out some badass food along the way. 

Responsibilities
  • Purchase and organize all necessary equipment to stock a kitchen from scratch
  • Create and follow detailed, efficient Back of House procedures for part-time staff, guest chefs, and future full-time Chef de Cuisine
  • Establish and manage positive relationships with local purveyors
    • Order ingredients and supplies
    • Schedule deliveries
  • Direct set-up and break-down of temporary kitchen for each event--everything from each station's mise en place, to loading up the U-Haul, to troubleshooting a stove that won't light at the last minute
  • Hire, train, and effectively manage your markets' teams of part-time Chefs de Partie, Dishwashers, and Porters
  • Create and effectively manage multiple project plans at once--you will be in charge of multiple markets, and will need to stay ahead of schedule to ensure your teams (and you) are set up for success
  • Cultivate a strong relationship with guest chefs, Corporate teams, and your local markets' part and full-time staff
  • Support staff through frequent meaningful and constructive feedback
  • Maintain active and thorough communication with your manager regarding the state of each market, immediate and long-term priorities, needs, etc.
  • Create an ideal environment for each guest chef to execute his/her event to its fullest potential
 Skills and Experience
  • At least two years of experience in a culinary leadership role (Sous Chef, Executive Sous, Back of House Manager, etc.)
  • Demonstrated ability to effectively lead and manage a team of full and part-time staff
  • You learn fast...like, very fast
  • Comfortable with and excited about frequent travel. sometimes for extended periods of time
    • You can get on a plane, crush an event, and fly back home in time for daiquiris
  • Proven ability to independently manage multiple projects and tasks at once, and effectively prioritize in a fast-paced work environment to meet tight deadlines
  • Must be comfortable with ambiguity, and able to work well without close supervision
  • Flexibility and ability to quickly adapt to new information
  • Strong organization skills with fastidious attention to detail. Your calendar freaks most people out, but you could tell us tomorrow’s schedule with your eyes closed
  • Impeccable oral and written communication skills: whether it’s over email, phone calls, in-person meetings, text messages, or smoke signals, you talk and people listen
  • Demonstrated ability to teach others with patience, while still holding them to high expectations
  • Ability to live full-time in New Orleans if you don't already (in which case, you're welcome for this excuse to move to the greatest city in the world)
  • You get an obnoxious amount of work done in a 24 hour period
  • Quick on your feet. Circulator broken? Fuses blown? No problem--you resolve the issue on the spot
  • Ability to get out of “chef mode” and talk to other human beings, and they usually enjoy talking to you
    • You care about people: we treat our members like gold, and we expect you to be the model of how to do this
  • Ability to safely and efficiently operate a 20-foot U-Haul
  • You love food and booze, and love to talk about it all the time
Must have a valid driver's license and smart phone. Compensation this position is How to apply
This job expired on July 26, 2015
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