Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $110,000.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Medical
Dental
Vision
Supplemental Insurance
basic life insurance
AD&D insurance
vacation
Dining Discounts
Professional Development
Job Description
Harry's Hospitality Group (HHG) is a distinguished culinary and hospitality organization established in 1988, with a longstanding reputation for exceptional food, unparalleled service, and a welcoming ambiance. The group originated with the iconic Harry's Savoy Grill in North Wilmington, Delaware, which quickly became a cornerstone of fine dining in the region. HHG has since expanded to include multiple acclaimed locations, including the elegant Harry's Savoy Ballroom adjacent to the grill and two popular Kid Shelleen's establishments located in Trolley Square and Branmar Plaza, Wilmington, DE. Each venue reflects HHG's dedication to culinary excellence, community engagement, and providing memorable guest experiences.... Show More
Job Requirements
- degree from post-secondary culinary school or program
- executive chef, culinary director, and/or food and beverage director experience preferred
- progressive culinary leadership experience
- experience managing high-volume multi-unit operations
- strong leadership and inter-department collaboration skills
- experience designing and maintaining standardized recipes
- effective budgeting and financial skills
- knowledge and adherence to health codes and food safety
- excellent written and communication skills
- ability to multitask
- ability to work days, nights, weekends, and holidays
- ability to stand and move for up to eight hours
- ability to lift up to 50 pounds
- valid driver’s license
- reliable transportation
Job Qualifications
- degree from post-secondary culinary school or program
- executive chef, culinary director, and/or food and beverage director experience preferred
- progressive culinary leadership experience in chef-driven, a la carte, and banquet settings
- experience managing high-volume multi-unit operations
- strong leadership and team motivation skills
- experience designing and maintaining standardized recipes
- effective budgeting and financial management skills
- knowledge and adherence to health codes and food safety standards
- excellent multitasking abilities
- exceptional written and verbal communication skills
Job Duties
- Lead and oversee culinary operations across multiple restaurant and ballroom locations
- plan and develop menus ensuring high-quality seasonal and artisanal dishes
- manage food and labor costs effectively to maximize profitability
- implement and maintain standardized recipes and food preparation processes
- ensure compliance with all health and safety regulations
- foster a culture of teamwork and inter-department collaboration
- represent the hospitality group in community engagements and events
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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