MIDA, by Chef Douglass Williams, debuted its South End location in November 2016 with the sole focus of becoming a great Italian neighborhood restaurant. The menu revolves around playful interpretations of classic regional Italian cuisine. Our goal is to execute staple dishes from different regions of Italy using the highest quality ingredients and an extreme attention to detail – all while making the food fun and approachable.
Our core principles are very simple:
- High-quality food should be made from scratch
- Supremely delicious food is about simplicity and flawless execution of the best ingredients
- Generous hospitality is the foundation of a beloved neighborhood restaurant
Since opening MIDA, Chef Williams has been recognized by Food & Wine Magazine as one of the “Best New Chefs” in the country as well as a James Beard Award Semi-Finalist for “Outstanding Chef”. Chef Williams has also become a vocal advocate for the importance of embracing diversity and community within our industry.
Managers with MIDA crave regular candid feedback, both on the giving and receiving end. We all seek to share in the following four inherent character traits: Optimism, Intelligence, Integrity, and Empathy.
About the Role:
At MIDA, we want to create hospitality and generosity for ourselves so we can share it with our guests and ultimately, the larger community. The position of Executive Chef at MIDA requires the ability to oversee all daily culinary operations, in partnership with the GM. The Executive Chef seeks to actively coach cooks and all BOH team members to produce an incredible product. Precision, patience, resourcefulness, and a passion for and knowledge of good food are essential elements to succeeding in this role.
Core Strategic Focus: Understand and guide daily culinary operations, using weekly financials, established menu guidelines, and hourly employee teams, to run successful services. Identify, train and coach hourly team members, focusing on Sous Chefs, Line Cooks and developing hourly team members. Contribute to the MIDA work environment, emphasizing ambition and inclusivity. Execute recipes and facilitate new culinary programming.
Responsibilities:
- Lead daily culinary operations, with a comprehensive view of the back of house team and connectivity to the front of house team
- Identify, hire, train, develop and coach staff all back of house staff, including Line Cooks, Dish, Prep and Sous Chefs
- Write bi-weekly schedules for BOH that accurately reflect MIDA sales, business volume and employee skill set and aptitude
- Identify employees who are growth oriented and eager to learn, and offer avenues for professional growth in the MIDA kitchen
- Execute MIDA menu guidelines, using established recipes, systems, and ordering guides that increase consistency and overall excellence
- Develop continuing education for MIDA BOH staff, covering knife skills, BOH knowledge, operations skills, and health and sanitation
- Utilize weekly P&L to execute ordering, inventory, and staffing, making business-oriented decisions that support MIDA growth
- Be present in the kitchen, working during service to ensure that the team represents the MIDA brand and values
- Create relationships that are meaningful to MIDA operations and encourage repeat business and staff retention
- Deliver accuracy, efficiency, and smart decision making in kitchen set-up, cleanliness, and care of facilities, working with the management team across all departments
- Contribute to progressive view of the restaurant, to make decisions and create initiatives related to sales growth, staffing, restaurant events, and neighborhood engagement
- Execute restaurant private events, connecting with management colleagues to understand all facets of the private event to deliver a great event experience
- Support and participate in all facets of MIDA’s service, including takeout, delivery, patio service, + private events
- Follow all local, state, and federal regulations regarding food handling and sanitation
- Complete all daily financial reports, inventory, and both opening and closing management shifts
- Order all restaurant supplies in an efficient manner with the goal of minimizing cost and waste
- Develop a facilities maintenance schedule and operational timeline in conjunction with directors
Requirements:
- Proven Leadership Experience
- Strong interpersonal skills
- Excellent organizational skills
- Result-driven, with a proven ability to be a self-starter
- Availability to work nights, weekends, and holidays
- Strong working knowledge of culinary, safety, and sanitation practices
- Ability to stand for the entirety of an 8-hour shift, lift and transport items in excess of 50 lbs., kneel, bend over, lift items above head, work in small or cramped spaces
Metrics of Success:
- Adheres to our values of Acumen, Passion, and Empathy
- Wielding business Acumen to drive performance
- Passion inspiring world class cuisine and hospitality
- Social consciousness rooted in Empathy for people and their perspectives
- Demonstrates diligence and technique in Cleanliness, Speed, and Precision
- Exudes a Dreamer’s personality anchored by Conviviality, Thoughtfulness, and Creativity
- Effectively and efficiently completes scheduling, ordering and inventory
- Committed to understanding financial performance, including labor, sales, and beverage cost goals
- Champion of MIDA culinary brand and interested in both execution and innovation
- The above job description may be amended at any time by management. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. MIDA is an equal opportunity employer
Job Type: Full-time
Pay: $75,000.00 – $85,000.00
Benefits:
Health insurance
Paid time off
Experience level: 3 years
Pay rate: Yearly pay
Weekly day range:
Monday to Friday
Weekend availability
Work setting:
Casual dining restaurant
Fine dining restaurant
Work Location: In person
