TENDER MERCY/DOZO, Dayton's UNDERGROUND COCKTAIL LOUNGE featuring Omakase Sushi pop-up Dozo by The Idea Collective, is always looking to meet amazing hospitalitarians.

Personality. Passion. Warmth. 

A Tender Mercy server's ultimate goal is to create an experience. People dine out as a form of escapism, as a diversion, and to add spice (literally) to their lives, it isn't just about the food. It is our honor to give people that pleasure. 

We are interested in building a service team which finds joy in creating joy. Service is the set of steps you take to help a guest have a good time. Hospitality is actually wanting them to. We can teach you the former. We can't teach you the latter. 

Our style of service will be relaxed fine dining. We will expect (and teach) our staff to have a deep knowledge of our food menu (preparation, history, etc), cocktail offerings, and wine list. We value continued education, will have routine training sessions, and periodic testing of both service and menu knowledge. 

Compensation: $35-40/hour after tips 

TENDER MERCY, Dayton's underground cocktail lounge and the home of elevated sushi restaurant Dozo, by The Idea Collective, is always looking to meet amazing hospitalitarians.

BARTENDER

Precise. Knowledgeable. Principled.

We can teach you how to make cocktails, but we can't teach you how to care about the people drinking them. That's something you have to bring on day one.

A Tender Mercy bartender will have tools, resources, instruments, and an insanely well stocked bar to play with. You must be disciplined, a team player, a quick learner, and creative. We want you to love your craft, and to share that passion with our guests, minus any pretension. After all, we are here to make people feel welcome and have a genuinely good time.

 We will expect (and teach) our staff to have a deep knowledge of our cocktail offerings, spirits, beer and wine list. We value continued education, will have routine training sessions, and periodic testing of both service and menu knowledge. 

Compensation: $40-45/hr after tips

Sueno, Tender Mercy and Three Birds are all unique hospitality concepts owned and operated by The Idea Collective in Dayton, OH.  Applicants to the position listed here will be considered by hiring managers at one/all locations should the position become available.  This post does not represent an immediate job opening.

TENDER MERCY, Dayton's underground cocktail lounge and the home of elevated sushi restaurant Dozo, by The Idea Collective, is always looking to meet amazing hospitalitarians.

BARBACK Hustle. Hustle. Hustle. Any successful bar program is dependent on competent support. Your job is to make everybody else's job easier. Kinda cool being so in demand, huh?You are here to expect the unexpected. To predict needs before they are communicated. To be the ultimate team player. And to polish heaps and heaps of glassware. This is a physical and fast-paced job. Normal duties will include keeping ice wells full, keeping product stocked, and assisting in ensuring a quality guest experience. When you're ready, you might even be pouring beer and wine. We do expect (and hope that there is also a desire for) base-level knowledge of our food and beverage menus. Don't worry. we will provide the training and resources to obtain that level of understanding. Who knows, if you have the desire, skills, and follow-through, you could eventually be promoted to other FOH positions. 

$20-25/HR after tips

Sueno, Tender Mercy and Three Birds are all unique hospitality concepts owned and operated by The Idea Collective in Dayton, OH.  Applicants to the position listed here will be considered by hiring managers at one/all locations should the position become available.  This post does not represent an immediate job opening.

THREE BIRDS, Dayton's new neighborhood diner by The Idea Collective and Chef Jorge Guzman, is always looking to meet amazing culinarians.

PREP COOK Organized. Reliable. Meticulous. Are you known amongst your friends as the perpetual helper? The eternal optimist? The one to call in times of need? The caring, steadfast, independent, and loyal one? Please, be our friend too and join the team as a prep cook. Prep cooks set up the entire Three Birds team for a successful service. We depend on you to wash, chop, set up, prepare, plan, stock, and clean during the day. You are the backbone of the back of the house, and you the lynchpin of our guest's dining experience. If you work well independently, <3 lists as much as we do, and have a passion for cleanliness and order, then let's work together. Compensation is $15-18 depending on experience, flexibility, and attitude.

THREE BIRDS, Dayton's new neighborhood diner by The Idea Collective and Chef Jorge Guzman, is always looking to meet amazing hospitalitarians.

SERVER ASSISTTeamwork. Dependability. Awareness.Wanna be the best friend of all of your coworkers? Become an Assist.. We won't lie, this is a rigorous job. It is physical. You have to be fast, efficient, organized, and detail oriented. And you have to be willing to roll up your sleeves and do some dirty work. Accomplish your job duties with a smile on your face and not only will the restaurant function like clockwork, but you will vastly improve the guest experience. At the end of the day, that's why we do this. Assists will help in clearing and resetting tables, running clean dishes from the dishwasher to the kitchen, maintaining bathroom cleanliness, and sustaining a sparkling clean dining room. We need somebody with a keen eye that wants to preserve Three Birds' appearance and atmosphere in all of her shining glory. After all, she is beautiful. $20-25/hr after tips 

THREE BIRDS, Dayton's new neighborhood diner by The Idea Collective and Chef Jorge Guzman, is always looking to meet amazing hospitalitarians.

Personality. Passion. Warmth. 

A Three Birds server's ultimate goal is to create an experience. People dine out as a form of escapism, as a diversion, and to add spice (literally) to their lives, it isn't just about the food. It is our honor to give people that pleasure. 

We are interested in building a service team which finds joy in creating joy. Service is the set of steps you take to help a guest have a good time. Hospitality is actually wanting them to. We can teach you the former. We can't teach you the latter. 

Our style of service will be relaxed fine dining. We will expect (and teach) our staff to have a deep knowledge of our food menu (preparation, history, etc), cocktail offerings, and wine list. We value continued education, will have routine training sessions, and periodic testing of both service and menu knowledge. 

Compensation: $35-40/hour after tips 

THREE BIRDS, Dayton's new neighborhood diner by The Idea Collective and Chef Jorge Guzman, is always looking to meet amazing hospitalitarians.

BARTENDER

Precise. Knowledgeable. Principled.

We can teach you how to make cocktails, but we can't teach you how to care about the people drinking them. That's something you have to bring on day one.

A Three Birds bartender will have tools, resources, instruments, and an insanely well stocked bar to play with. You must be disciplined, a team player, a quick learner, and creative. We want you to love your craft, and to share that passion with our guests, minus any pretension. After all, we are here to make people feel welcome and have a genuinely good time.

Our style of service will be relaxed fine dining. We will expect (and teach) our staff to have a deep knowledge of our food menu (preparation, history, etc), cocktail offerings, and wine list. We value continued education, will have routine training sessions, and periodic testing of both service and menu knowledge. 

Compensation: $40-45/hr after tips

THREE BIRDS, Dayton's new neighborhood diner by The Idea Collective and Chef Jorge Guzman, is always looking to meet amazing hospitalitarians.

LEAD HOST

Calm. Friendly. Confident. You are the first and last face our guests sees. You represent Sueno as a whole. People recognize you around town. Kinda cool, right? The host stand is actually the brains of the entire operation. You have the ability to create a smooth service, or set things into a big fiery mess. No pressure, you got this. If you exhibit grace and calm under pressure, prioritize needs, create a warm and hospitable environment, are good with technology, and are a natural problem solver, we want you to join our team in this integral and important role. Have social media skills? Even better. 

Compensation: $20-25/hr after tips.

Sueno, Tender Mercy and Three Birds are all unique hospitality concepts owned and operated by The Idea Collective in Dayton, OH.  Applicants to the position listed here will be considered by hiring managers at one/all locations should the position become available. This post does not reflect an immediate opening at the restaurant.

THREE BIRDS, Dayton's new neighborhood diner by The Idea Collective and Chef Jorge Guzman, is always looking to meet great cooks.

LINE COOK 

Stamina. Passion. Composure. 

It takes a special person (like in a really, really good way) to be a line cook. It's hot. It's fast paced. It's stressful. You must be precise, careful, and detail oriented. You work with fire and sharp objects. You are essentially the Indiana Jones of the kitchen. And the thrill of a solid service keeps you coming back for more adventure. 

At Three Birds, we expect you to come with basic skills, but also a thirst for knowledge and development. And boy oh boy, will we provide you with that opportunity. 

Compensation: $17-24/hr depending on experience, flexibility, and attitude. 

THREE BIRDS  --  Dayton's new Neighborhood Diner by The Idea Collective and James Beard Nominee Chef Jorge Guzman

 $46-52k year, DOE

"Cooking is a craft, I like to think, and a good cook is a craftsman not an artist."  - Anthony Bourdain

You're an experienced Chef; we can read that.  But more than experience, we're looking for dynamic leadership attributes.  Leaders in our kitchens function like coaches on a field, like directors on a set, like teachers in a classroom. You're even-tempered and can rise above the fray when it hits the fan. You can lead and inspire through your passion and willingness to share everything you know to be true about the craft of cooking.

You value teamwork, communication and constant progress. You're a Student of the Game, willing to lead and simultaneously be led.  You understand the true spirit of hospitality; that we exist to serve not only our guests, but each other as well.  You're looking to "raise the bar" personally and professionally, and are ready to your best work yet.

The following outlines a few of the finer things we are hoping you encompass:

1. Capable of managing a team of 15+ cooks plus 2-3 management-level sous
2. Dynamic understanding of kitchen systems, inventory, prep lists, scheduling, ordering,
3. The ability to be creative, and bring ideas to the table
4. Be a problem solver; creative solutions to everyday problems
5. Be a good cook, understand flavors, techniques.
6. Be a mentor
7. Be able to believe in the numbers, and take ownership of the bottom line.
8. Be mature
9. Be organized and on time
10. Be a great communicator, and collaborator.

This position will report directly to the General Manager, and will be tasked with leading the daily operation of the kitchen and back of house under his guidance and mentorship.  

Three Birds is a new, modern neighborhood New American restaurant serving chef-driven lunch and dinner menus in a lively, approachable and inviting setting.  The third Dayton-area concept from The Idea Collective and Executive Chef Jorge Guzman (Sueño, Tender Mercy/Dzo) opened Summer '25.

Sueno, Tender Mercy and Three Birds are all unique hospitality concepts owned and operated by The Idea Collective in Dayton, OH.  Applicants to the position listed here will be considered by hiring managers at one/all locations should the position become available. 

SUENO, downtown Dayton's contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman, is always looking to connect with like-hearted cooks!

Ever think about a new start in an exciting new place? Consider Downtown Dayton! We're one of Dayton's newer restaurants and are looking to meet  folks from the Cincinnatti/Columbus markets to bring that big(ger) city vibe to our team.  Take advantage of our emerging market's affordability, quality of life, creative culture and exciting growth in the urban core... 

LINE COOK

Stamina. Passion. Composure.  It takes a special person (like in a really, really good way) to be a line cook. It's hot. It's fast paced. It's stressful. You must be precise, careful, and detail oriented. You work with fire and sharp objects. You are essentially the Indiana Jones of the kitchen. And the thrill of a solid service keeps you coming back for more adventure. 

At Sueno, you will have the honor to work with reputable and respected industry professionals on a national level of relevance and talent. We expect you to come with basic skills, but also a thirst for knowledge and development. This is the second of may forthcoming concepts in our company's strategic plans, so get in on "the ground floor" and help us build something special in Dayton and beyond.

Come cook in a GORGEOUS open kitchen for a three-time James Beard Foundation Best Chef finalist with one of the regions fastest growing hospitality groups. This is the opportunity you've been looking for and we can't wait to meet you.

Compensation: $17-24/hr depending on experience, flexibility, and attitude. 

Sueno  -- Dayton's first contemporary Mexican Restaurant and Bar by The Idea Collective and James Beard Nominee Chef Jorge Guzman

$46-52k year based on experience

Ever think about a new start in an exciting new place? Consider Downtown Dayton! We're one of Dayton's newer restaurants and are looking to meet folks from the Cincinnati/Columbus markets to bring that big(ger) city vibe to our team.  Take advantage of our emerging market's affordability, quality of life, creative culture and exciting growth in the urban core... 

"Cooking is a craft, I like to think, and a good cook is a craftsman — not an artist."  - Anthony Bourdain

You're an experienced Chef; we can read that.  But more than experience, we're looking for dynamic leadership attributes.  Leaders in our kitchens function like coaches on a field, like directors on a set, like teachers in a classroom. You're even-tempered and can rise above the fray when it hits the fan. You can lead and inspire through your passion and willingness to share everything you know to be true about the craft of cooking.

You value teamwork, communication and constant progress. You're a Student of the Game, willing to lead and simultaneously be led.  You understand the true spirit of hospitality; that we exist to serve not only our guests, but each other as well.  You are looking to "raise the bar" personally and professionally, and are ready to your best work yet.

The following outlines a few of the finer things we are hoping you encompass:

1. Capable of managing a team of 15+ cooks plus 2-3 management-level sous
2. Dynamic understanding of kitchen systems, inventory, prep lists, scheduling, ordering, etc
3. The ability to be creative, and bring ideas to the table
4. Be a problem solver; creative solutions to everyday problems.
5. Be a good cook, understand flavors, techniques
6. Be a mentor
7. Be able to believe in the numbers, and take ownership of the bottom line.
8. Be mature
9. Be organized and on time
10. Be a great communicator, and collaborator.

This position will report directly to the General Manager, and will be tasked with leading the daily operation of the kitchen and back of house under his guidance and mentorship.  Sueno's programming is centered on a scratch masa program, featuring imported heirloom corn from Oaxaca and produced in house. The striking open kitchen will focus on wood-fired proteins and produce, served from an 8-foot centralized hearth. 

Sueno, Tender Mercy and Three Birds are all unique hospitality concepts owned and operated by The Idea Collective in Dayton, OH.  Applicants to the position listed here will be considered by hiring managers at one/all locations should the position become available. 

SUENO, downtown Dayton's contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman, is looking to meet great people!

TORTILLERAPride. Passion. Consistency.

"When you are hungry, pray you have tortillas." - Eva Ybarra

Making masa from scratch in a basement in Downtown Dayton is a unique responsibility for just the right person! At Sueno, we can't wait to meet the future backbone of our cocina. Working with heirloom corn imported from Oaxaca, Mexico, our Tortillera will run the masa program and oversee the prep and production of our most cherished and key ingredient.

At Sueno, you will have the honor to work with reputable and respected industry professionals on a national level. We expect you to come with basic skills, but also a thirst for knowledge and development. And boy oh boy, will we provide you with that opportunity. Compensation is $13-18/hr depending on experience, flexibility, and attitude.

Sueno, Tender Mercy and Three Birds are all unique hospitality concepts owned and operated by The Idea Collective in Dayton, OH.  Applicants to the position listed here will be considered by hiring managers at one/all locations should the position become available. This post does not reflect an immediate opening at the restaurant.

SUENO, downtown Dayton's new contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman, is always looking to meet great cooks.

LINE COOK 

Stamina. Passion. Composure. 

It takes a special person (like in a really, really good way) to be a line cook. It's hot. It's fast paced. It's stressful. You must be precise, careful, and detail oriented. You work with fire and sharp objects. You are essentially the Indiana Jones of the kitchen. And the thrill of a solid service keeps you coming back for more adventure. 

At Sueno, you will have the honor to work with reputable and respected industry professionals on a national level of relevance and talent. We expect you to come with basic skills, but also a thirst for knowledge and development. And boy oh boy, will we provide you with that opportunity. 

Come cook in a GORGEOUS open kitchen, for a three-time James Beard Foundation Best Chef finalist with one of the regions fastest growing hospitality groups. This is the opportunity you've been looking for and we can't wait to meet you.

Compensation: $17-24/hr depending on experience, flexibility, and attitude. 

SUENO, downtown Dayton's contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman, is always looking to meet great people

FLOOR MANAGER

Honesty. Decisiveness. Compassion. We get it. Management isn't for everybody. But if you are a natural empath, educator, organizer, problem solver, and all-around people person, then maybe management is for you. Oh, loving food and beverage also helps. In this role, you will be working alongside a General Manager to create a team, an experience, and a destination that is unparalleled in Dayton (and beyond). We are seeking out mature leadership, a natural desire to make people happy, and the moral compass/integrity to make changes where needed. Basic F&B knowledge is helpful, but can be developed. Use of technology and apps will be required. Assisting with social media accounts will be likely. Hard conversations will have to take place. Long, late hours will happen. The satisfaction of building something special will make it all worth it.

Compensation: Salaried at $40k-$55k per year, depending on experience, flexibility, and attitude. 

LEAD HOST

Calm. Friendly. Confident. You are the first and last face our guests sees. You represent Sueno as a whole. People recognize you around town. Kinda cool, right? The host stand is actually the brains of the entire operation. You have the ability to create a smooth service, or set things into a big fiery mess. No pressure, you got this. If you exhibit grace and calm under pressure, prioritize needs, create a warm and hospitable environment, are good with technology, and are a natural problem solver, we want you to join our team in this integral and important role. Have social media skills? Even better. 

Compensation: $20-25/hr after tips.

SUENO, downtown Dayton's contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman.

BARTENDER

Precise. Knowledgeable. Principled.

We can teach you how to make cocktails, but we can't teach you how to care about the people drinking them. That's something you have to bring on day one.

A Sueno bartender will have tools, resources, instruments, and an insanely well stocked bar to play with. You must be disciplined, a team player, a quick learner, and creative. We want you to love your craft, and to share that passion with our guests, minus any pretension. After all, we are here to make people feel welcome and have a genuinely good time.

Our style of service will be relaxed fine dining. We will expect (and teach) our staff to have a deep knowledge of our food menu (preparation, history, etc), cocktail offerings, and wine list. We value continued education, will have routine training sessions, and periodic testing of both service and menu knowledge. 

Compensation: $40-45/hr after tips

SUENO, downtown Dayton's Contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman

Personality. Passion. Warmth. 

A Sueno server's ultimate goal is to create an experience. People dine out as a form of escapism, as a diversion, and to add spice (literally) to their lives, it isn't just about the food. It is our honor to give people that pleasure. 

We are interested in building a service team which finds joy in creating joy. Service is the set of steps you take to help a guest have a good time. Hospitality is actually wanting them to. We can teach you the former. We can't teach you the latter. 

Our style of service will be relaxed fine dining. We will expect (and teach) our staff to have a deep knowledge of our food menu (preparation, history, etc), cocktail offerings, and wine list. We value continued education, will have routine training sessions, and periodic testing of both service and menu knowledge. 

Compensation: $35-40/hour after tips 

Sueno, Tender Mercy and Three Birds are all unique hospitality concepts owned and operated by The Idea Collective in Dayton, OH.  Applicants to the position listed here will be considered by hiring managers at one/all locations should the position become available.  This post does not represent an immediate job opening.

SUENO, downtown Dayton's contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman, is always looking to meet great culinarians.

Ever think about a new start in an exciting new place? Consider Downtown Dayton! We're one of Dayton's newest restaurants and are looking to recruit folks from the Cincinnatti/Columbus markets to bring that big(ger) city vibe to our team.  Take advantage of our emerging market's affordability, quality of life, creative culture and exciting growth in the urban core... 

LINE COOK 

Stamina. Passion. Composure.  It takes a special person (like in a really, really good way) to be a line cook. It's hot. It' fast paced. It's stressful. You must be precise, careful, and detail oriented. You work with fire and sharp objects. You are essentially the Indiana Jones of the kitchen. And the thrill of a solid service keeps you coming back for more adventure. 

At Sueno, you will have the honor to work with reputable and respected industry professionals on a national level of relevance and talent. We expect you to come with basic skills, but also a thirst for knowledge and development. This is the second of many forthcoming concepts in our company's strategic plans, so get in on "the ground floor" and help us build something special in Dayton and beyond.Compensation is $17-22/hr depending on experience, flexibility, and attitude. Come cook in a GORGEOUS open kitchen for a three-time James Beard Foundation Best Chef finalist with one of the regions fastest growing hospitality groups. This is the opportunity you've been looking for and we can't wait to meet you.

SUENO, downtown Dayton's contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman, is always looking to meet amazing hospitalitarians.

SERVER ASSISTTeamwork. Dependability. Awareness.Wanna be the best friend of all of your coworkers? Become a busser. We won't lie, this is a rigorous job. It is physical. You have to be fast, efficient, organized, and detail oriented. And you have to be willing to roll up your sleeves and do some dirty work. Accomplish your job duties with a smile on your face and not only will Sueno function like clockwork, but you will vastly improve the guest experience. At the end of the day, that's why we do this. Sueno Assists will assist in clearing and resetting tables, running clean dishes from the dishwasher to the kitchen, maintaining bathroom cleanliness, and sustaining a sparkling clean dining room. We need somebody with a keen eye that wants to preserve Sueno's appearance and atmosphere in all of her shining glory. After all, she is beautiful. $20-25/hr after tips 

SUENO, downtown Dayton's new contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman, is looking to hire.

DISHWASHER

Positive. Independent. Diligent. 

If there is one person that can make or break our entire operation, it is the dishwasher. Often under appreciated (we hope to change that) you are actually the glue that holds us all together. 

Dishwashers keep service going. We need somebody that thrives in a fast-paced environment, works well under stress, and genuinely enjoys helping and working with a team. Attention to cleanliness and detail is crucial. 

Sueno, Tender Mercy and Three Birds are all unique hospitality concepts owned and operated by The Idea Collective in Dayton, OH.  Applicants to the position listed here will be considered by hiring managers at one/all locations should the position become available.  This post does not represent an immediate job opening.

SUENO, downtown Dayton's new contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman, is always looking to meet amazing culinarians.

PREP COOK Organized. Reliable. Meticulous. Are you known amongst your friends as the perpetual helper? The eternal optimist? The one to call in times of need? The caring, steadfast, independent, and loyal one? Please, be our friend too and join the team as a prep cook. Prep cooks set up the entire Sueno team for a successful service. We depend on you to wash, chop, set up, prepare, plan, stock, and clean during the day. You are the backbone of the back of the house, and you the lynchpin of our guest's dining experience. If you work well independently, <3 lists as much as we do, and have a passion for cleanliness and order, then let's work together. Compensation is $15-18 depending on experience, flexibility, and attitude.

Sueno, Tender Mercy and Three Birds are all unique hospitality concepts owned and operated by The Idea Collective in Dayton, OH.  Applicants to the position listed here will be considered by hiring managers at one/all locations should the position become available.  This post does not represent an immediate job opening.

SUENO, downtown Dayton's new contemporary Mexican restaurant by The Idea Collective and Chef Jorge Guzman, is always looking to meet great folks.

BARBACK Hustle. Hustle. Hustle. Any successful bar program is dependent on competent support. Your job is to make everybody else's job easier. Kinda cool being so in demand, huh?You are here to expect the unexpected. To predict needs before they are communicated. To be the ultimate team player. And to polish heaps and heaps of glassware. This is a physical and fast-paced job. Normal duties will include keeping ice wells full, keeping product stocked, and assisting in ensuring a quality guest experience. When you're ready, you might even be pouring beer and wine. We do expect (and hope that there is also a desire for) base-level knowledge of our food and beverage menus. Don't worry. we will provide the training and resources to obtain that level of understanding. Who knows, if you have the desire, skills, and follow-through, you could eventually be promoted to other FOH positions. 

$20-25/HR after tips

 $46-52k year, DOE

"Cooking is a craft, I like to think, and a good cook is a craftsman not an artist."  - Anthony Bourdain

You're an experienced Chef; we can read that.  But more than experience, we're looking for dynamic leadership attributes.  Leaders in our kitchens function like coaches on a field, like directors on a set, like teachers in a classroom. You're even-tempered and can rise above the fray when it hits the fan. You can lead and inspire through your passion and willingness to share everything you know to be true about the craft of cooking.

You value teamwork, communication and constant progress. You're a Student of the Game, willing to lead and simultaneously be led.  You understand the true spirit of hospitality; that we exist to serve not only our guests, but each other as well.  You're looking to "raise the bar" personally and professionally, and are ready to your best work yet.

We aren't opening the best restaurant in Dayton; we're opening the best restaurant we possibly can, and we happen to BE in Dayton. 

The following outlines a few of the finer things we are hoping you encompass:

1. Capable of managing a team of 15+ cooks plus 2-3 management-level sous
2. Dynamic understanding of kitchen systems, inventory, prep lists, scheduling, ordering,
3. The ability to be creative, and bring ideas to the table
4. Be a problem solver; creative solutions to everyday problems
5. Be a good cook, understand flavors, techniques.
6. Be a mentor
7. Be able to believe in the numbers, and take ownership of the bottom line.
8. Be mature
9. Be organized and on time
10. Be a great communicator, and collaborator.

This position will report directly to the Chef de Cuisine, and will be tasked with leading the daily operation of the kitchen and back of house under his guidance and mentorship.  Sueno's programming is centered on a scratch masa program, featuring imported heirloom corn from Oaxaca and produced in house. The striking open kitchen will focus on wood-fired proteins and produce, served from an 8-foot centralized hearth.