CHEF de CUISINE - Dayton, OH

Sueno is Dayton's first contemporary Mexican Restaurant and Bar, founded by The Idea Collective and acclaimed Chef Jorge Guzman, a two-time James Beard nominee and three-time finalist. The restaurant offers a unique culinary experience deeply rooted in traditional Mexican cooking, with a contemporary twist that highlights premium ingredients and artisanal techniques. Sueno has quickly become a prominent player in Dayton's vibrant food scene, known for its innovative use of scratch masa made from imported heirloom corn from Oaxaca, all produced in-house. Its distinct open kitchen concept centers on wood-fired proteins and fresh produce, served from an impressive 8-foot centralized hearth, reflecting both creativity and authenticity. This exciting position is open to experienced Executive Chefs and Chef de Cuisines (CDCs) looking to join a dynamic, growing team in Dayton’s emerging urban core. Offering an attractive salary range of $52,000 to $65,000 per year based on experience, Sueno provides an opportunity for culinary professionals to thrive in a city known for its affordability, excellent quality of life, and creative culture. The restaurant encourages leadership that balances professionalism with a personable, team-oriented approach. The ideal candidate is an inspirational leader who views kitchen management as both a craft and a mentorship role — much like a coach guiding a team, a director leading a film set, or a teacher in a classroom. The role demands not only culinary expertise but also a commitment to fostering a collaborative and communicative environment where all team members can grow. Sueno expects its kitchen leaders to be calm and composed under pressure, able to inspire confidence and continuous improvement. A genuine spirit of hospitality is essential, with a focus on serving guests and supporting fellow team members alike. Leadership here involves being a lifelong learner and teacher, someone passionate about culinary techniques and dedicated to sharing knowledge. As the Executive Chef or CDC, you will be entrusted with managing and motivating a team of 15 or more cooks, along with 2-3 sous chefs at the management level. You will play a vital role in overseeing kitchen systems, including inventory control, prep list management, staff scheduling, ingredient ordering, and maintaining overall operational efficiency. Creativity is highly valued, and you're encouraged to bring innovative ideas to the table to improve food quality, presentation, and kitchen workflow. Being proactive in problem-solving and delivering creative solutions to everyday challenges is a key component of this leadership role. Your culinary skills must be exceptional, with a deep understanding of flavors, cooking techniques, and traditional Mexican cuisine. Beyond cooking, being a mentor to your team, fostering growth and development, is a crucial aspect of the position. Accountability is also emphasized, with a strong focus on financial ownership that includes managing food costs and contributing to the profitability of the restaurant. Punctuality, organization, maturity, and excellent communication are essential qualities. This position reports directly to the General Manager and the Executive Chef for guidance and professional development. If you are ready to take your career to the next level and lead one of Dayton's most promising contemporary restaurants, Sueno awaits your leadership and vision.

• Experience managing a kitchen team of 15+ cooks
• Knowledge of kitchen systems including inventory, prep, scheduling, and ordering
• Strong cooking skills with knowledge of flavors and techniques
• Ability to lead and mentor staff
• Excellent problem-solving skills
• Competency in financial ownership of kitchen operations
• Maturity and reliability
• Good communication skills
• Organized and punctual