MIDA
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 Douglass 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.
MIDA is an equal opportunity employer
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 :
Prior kitchen experience, ideally in Sous Chef role at MIDA
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 space
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.
#J-18808-Ljbffr
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 Douglass 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.
MIDA is an equal opportunity employer
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 :
Prior kitchen experience, ideally in Sous Chef role at MIDA
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 space
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.
#J-18808-Ljbffr