Executive Chef

Hey! Middle Child Clubhouse is hiring a new Executive Chef to oversee our Breakfast, Lunch, and Dinner operations. We're looking for someone who can do the following, day-in and day-out: Make intelligent, thoughtful decisions on their own. Teach, inspire, delegate, and orchestrate their team. Communicate clearly and proactively with all teams. Use organizational tools and structured routines to stay on top of heavy workloads. Remain calm, even when there's a lot going on. No egos. No assholes. We're a collaborative space where the best idea wins, no matter who brings it to the table. And if you get hot and bothered for  American food traditions -- from wedge salads to Chinese takeout spare ribs to lobster rolls to clams casino -- even better. HOURS: You'll work 5 days a week , for a about 50 - 55 hours total . From 10am to 9pm (roughly). Weekends are an absolute must.  We're open from 8am to 2pm for Breakfast and Lunch and 5pm to 10pm for Dinner. STAFF:  You'll oversee 3 Sous Chefs and about 20 Cooks , across 3 teams and 2 services: the Breakfast and Lunch Line Cook team, the Dinner Line Cook team, and the Prep team (who produces food for both services). VOLUME:  Expect 200 covers on slower days . And up to 8 00 covers on busy days . Over the course of both services. The kitchen is doing about $3.5m in annual sales, before bar and cafe sales. BENEFITS: 10 Days PTO . 25% Healthcare for you and a spouse. Access to discounted Primary Care and Dental are offered. Dining discounts, too. Thanks for you interest in Middle Child Clubhouse! We're excited to have you in. If you're still not sure, here's a very detailed rundown of the responsibilities you'll have, should you choose to accept: OVERSEE THE DEVELOPMENT OF OUR MENUS Maintain a menu that “makes sense” for our concept, our guests, and our staffing structure Monitor data (sales, trends, reviews, anecdotal evidence from staff) to inform menu development Provide recipes and pickup instructions prior to the launch of new items, in our company format Update and recirculate recipes and pickup instructions for existing items, as real-time issues arise Keep our menu seasonally appropriate Maintain a 33% food cost for each day-part, with smart costing, plating, and waste management Show a near-perfect understanding of our product and its flow, ensuring quality and infrequent 86’s EXHIBIT EFFECTIVE COMMUNICATION WITH OUR KITCHEN STAFF Vocalize the same standards of cleanliness, speed, and organization, day in and day out Provide positive and negative feedback often to drive home those standards Ensure that all new dishes and systems, changes to dishes and systems, and general team feedback, are always memorized via email, addressed in all-team lineup, and reinforced in real time TRAIN AND OVERSEE OUR SOUS CHEFS Ensure that the Sous Chefs are executing against the job description and daily schedule provided Double check the work of the Sous Chefs and provide consistent and frequent feedback Delegate small projects to the Sous Chefs, taking time to brief them in and check in along the way Complete comprehensive check-ins with the Sous Chefs every day BUILD AND TRAIN OUR HOURLY KITCHEN TEAM Foster a motivated and trusting team, with a collaborative and hardworking environment Do all hiring, firing, scheduling, and discipline, to ensure a cohesive and appropriately staffed team Oversee the onboarding of new hires, from gathering of personal information to reviewing manuals Ensure all new employees receive dedicated training, according to a developed training plan Publish schedules at least 3 weeks out, considering volume, RTOs, trainings, and employee skill levels Conduct employee reviews every 6 - 7 months, providing ownership with a written draft and compensation recommendations at least 7 days prior to the review, in our company format Address interpersonal issues as they arise MANAGE THE OPERATIONAL SYSTEMS WE RELY ON IN OUR KITCHEN Keep our Daily Documents up-to-date in real time, including but not limited to: Order Guides, Prep and Inventory Lists, Daily Order Sheets, Kitchen Count Sheets, and Cleaning Checklists Maintain accurate PARs on our Prep List, reflecting Resy, Toast, and our Events Calendar Maintain an Operations Manual that provides clear instructions on how employees should use our daily documents and communicate important SOPs (VIP Policy, Mods, Staff Meal, Expediting, etc.) Concept new documents and SOPs in response to changes and issues Make recommendations for our Employee Handbook to our Ownership and Operations Manager Set up accounts and payment for new Vendors and ensure those Vendors are being paid COLLABORATE WITH OUR FRONT OF HOUSE TEAM FREQUENTLY Work alongside the General Manager to create a singular guest experience and ideate improvements Ensure the FOH Staff understands menu changes, and is excited about them, before dishes go live Facilitate a positive relationship between the FOH and BOH teams Notify FOH Managers of menu changes with at least 48 hours notice, in our company format EXHIBIT AN ABILITY TO ORGANIZE AND IMPROVE, WITHOUT THE NEED FOR MICROMANAGEMENT Notice issues and make the adjustments required to solve them permanently Provide a weekly to do list outlining the week’s priorities and making note of long-term tasks Adhere to the consistent daily schedule provided by our Ownership and Operations Manager Utilize any organizational tactics that allow you to deliver on your duties relentlessly and thoughtfully MANAGE THE KITCHEN FACILITIES AND ENSURE COMPLIANCE Fixing, or communicating with someone who can fix, equipment and facilities in the Back of House Ensuring our facilities are to code Middle Child is an equal opportunity employer and is striving to provide an inclusive and equitable environment. Middle Child recruits, trains, and compensates regardless of race, gender, religion, gender identity, sexual orientation, color, national origin, genetics, disability, age, or veteran status. Middle Child believes that diversity in hiring creates a more robust and healthier work environment for all, and we are looking for people that believe the same.

Created: 2025-09-23