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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $110,000.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Medical
Dental
Vision
Supplemental Insurance
basic life insurance
accidental death and dismemberment insurance
vacation
Dining Discounts
Professional Development
Job Description
Harry's Hospitality Group (HHG) is a distinguished multi-unit hospitality company renowned for its award-winning culinary establishments in Wilmington, Delaware. Founded in 1988, HHG has built a strong reputation for offering exceptional food, excellent service, and a welcoming atmosphere. This legacy began with the iconic Harry's Savoy Grill in North Wilmington and expanded to include the elegant Harry's Savoy Ballroom, as well as two neighborhood favorites under the Kid Shelleen's brand located in Trolley Square and Branmar Plaza. Recognized by Southern Living as one of the South's most legendary restaurants and honored as a 2024 USA Today Restaurant of the Year,... Show More
Job Requirements
- degree from post-secondary culinary school or program
- experience as executive chef, culinary director or food and beverage director preferred
- progressive culinary leadership experience, preferably in chef-driven, à la carte and banquet settings
- experience overseeing high-volume multi-unit operations
- strong leadership and inter-department collaboration skills
- ability to design, develop and maintain standardized recipes
- effective budgeting and financial management experience
- knowledge and adherence to health codes and food safety standards
- ability to multitask effectively
- strong attention to detail
- excellent written and verbal communication skills
- ability to stand and move for up to eight hours
- ability to lift up to 50 pounds
- valid driver’s license and reliable transportation
- availability for days, nights, weekends and holidays
Job Qualifications
- degree from post-secondary culinary school or program
- executive chef, culinary director, or food and beverage director experience preferred
- progressive culinary leadership experience in chef-driven, à la carte and banquet settings
- experience managing high-volume multi-unit operations
- strong leadership skills with ability to motivate and engage teams
- expertise in designing and maintaining standardized recipes
- effective budgeting and financial management skills
- thorough knowledge of health codes and food safety regulations
- excellent communication and multitasking abilities
- attention to detail and initiative to execute projects within deadlines
Job Duties
- lead culinary operations across multiple restaurant and ballroom locations
- develop and plan menus that feature fresh, seasonal artisanal items
- oversee food preparation and presentation to ensure quality and consistency
- implement effective controls for food and labor costs to maximize profitability
- enforce adherence to health, safety, and sanitation standards
- cultivate a motivated and engaged culinary team through strong leadership and collaboration
- represent the hospitality group in community and industry engagements
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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