Job description

Company Description
Dinner Lab is a membership based social dining experience that brings together up-and-coming chefs cooking foods that tell a story with diners that desire a restaurant experience removed from the trappings of the traditional. 

Our members come together in different locations, regardless of class, age, or social status, and tend to be some of the most creative, trend-setting, and eclectic group of individuals in a city. We don't dictate what our chefs cook, discriminate on who a member should be, and believe that the ambiance that is created by good people, good food, and good drink, is all you need.

Our organization is growing at a quick pace and we are actively searching to find team members that will grow with us to provide unique dining experiences and support for our guests.

This video should help explain a little more: Dinner Lab

Minimum Qualifications:

• Experience in restaurant industry at top-tier restaurants (or atleast does not suck)
• Don’t mind long or odd hours - events are at night/weekends. Not much different from the typical restaurant industry lifestyle
• Self-Starter
• Not afraid to make mistakes, you overcome them.
• Thrive in high pressure situations
• You are your own toughest critic.
• Must be organized and able to multitask
• Must have a car and be able to drive it legally
• Creative and flexible. You will be working around the chefs schedules, but don’t be afraid to bust some skulls and show them who is boss, it is your kitchen.
• Be able to work and communicate with a variety of personalities. Some chefs are humble while others fashion themselves as celebrity chefs. You need to adapt to each individual for the common cause of putting out bad-ass food.
• Love being around and cooking food
• You MUST communicate effectively by email, phone, face to face, telegraph, homing pigeon, etc to get your message across
• You are a little OCD about details. Do you like alphabetizing your spices or color code equipment?
• A strong leader and a ninja at problem solving: no two events will be exactly the same, nor will you be working with the same people
• Not beyond any job! We are growing fast and new responsibilities are constantly popping up

The Job
Are you are obsessed with food and thrive in the kitchen? Then you need look no further!

This is a unique position that combines all kitchen positions, from culinary researcher, manager, to sous chef. The candidate should feel comfortable in a kitchen environment, have the ability to manage guest chefs, chef de parties, and communicate with Event Curator. Communications and hospitality skills are a must! Remember, the diners will blame Dinner Lab for food being below DL expectations. This job is nothing but a great experience, you constantly meeting new chefs and being exposed to new experiences you would never have imagined. Plus you’ll be learning from all these talented chefs with different backgrounds and techniques they learned from their mothers as children or their travels across the world. We have high standards for food and customer  service and you should too.

Key Responibilites:
Menu Development

• Work with guest chefs to develop menus which they’ve never experienced before. We are always thinking of inventive ways for diners to interact with the food (we have served a dish with an open flame)
• Be financially savvy and think outside the box to stay under the budget.
• Counting! Keep track of pantry and kitchen inventory in Dinner Lab's IT system

Preparation

• Prep with guest chef and chef de partie(s) prior to event
• Make friends with guest chefs, chef de parties, and purveyors. Build solid relationships with everyone.

Kitchen Logistics

• Health and Safety conscious about both the Dinner Lab kitchen and event spaces. THIS IS A MUST.  Most spaces you will be working in will not have a kitchen so get creative and find a set-up that functions.
• Communicate with Event Curator and Guest Chef to make sure all equipment needs are met. Responsible for the setup and breakdown of kitchen space for each event.
• Maintain a clean and orderly kitchen, treat it like your home (because you’ll probably spend more time here than at home)
• Keep all kitchen equipment in great condition, treat the equipment like a new born baby.
• Developing relationships with purveyors and keep track of kitchen inventory

Sous Chef

• Work with the Guest Chef during the event and execute to Dinner Lab standards. Communicate with Event Curator and act as liaison between FOH and BOH
• Staff Management (BOH)
• Hire, train, and development of BOH kitchen staff in the ways of Dinner Lab.
• Hire/train staff for post-event clean up ASAP. Guest chefs may need our kitchens the day following an event. You wouldn’t want to walk into a half dirty/unorganized kitchen, first impressions can set the tone.

Communication

• Communicate with the Chief Culinary Officer
• Constant communication with the Event Curator. Be present for weekly conference calls and report any changes immediately
• Manage the guest chefs and your staff, key to a successful event.

Compensation

this position is:

Application instructions

Deadline

no deadline