Job Overview
Employment Type
Part-time
Compensation
Type:
Salary
Rate:
Range $65,300.00 - $88,200.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with up to 4% company match
Annual performance bonus
Paid vacation days and holidays
Paid parental bonding leave
Tuition and/or professional certification reimbursement
Generous friends-and-family discounts at hotels and resorts
Job Description
Delaware North's Patina Restaurant Group is an esteemed leader in the premium segment of the restaurant and catering industry, known for operating a variety of high-profile venues such as Lincoln Center, Walt Disney World, Disneyland, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Recently recognized as one of America's Top 25 restaurant groups by Nation's Restaurant News, Patina is synonymous with excellence, quality, and refined hospitality. Delaware North, the parent company, is a globally respected, family-owned hospitality and food service giant with over 100 years of history, providing diverse opportunities across sports arenas, national parks, casinos, hotels,... Show More
Job Requirements
- Minimum of 3 years of sous chef experience with management responsibilities
- experience working in large production kitchens or high-volume food and beverage operations
- strong leadership and team management skills
- proficiency in menu development and recipe costing
- knowledge of food safety, sanitation, and regulatory compliance
- ability to manage food and labor costs effectively
- computer literacy including Word and Excel
- willingness and ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
- flexible availability to work according to business needs
Job Qualifications
- Minimum of 3 years of sous chef experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation
- exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team
- knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
- proficient computer skills, including Word and Excel
- ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
- capacity to work a flexible schedule to accommodate business levels
Job Duties
- Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation
- assist in hiring, training, and mentoring team members, while creating a cohesive work environment
- support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
- collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes
- maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies
Job Location
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