Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $94,100.00 - $127,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k)
Annual performance bonus
paid vacation days
Paid parental bonding leave
Tuition Reimbursement
Friends-and-family discounts
Job Description
Delaware North's Patina Restaurant Group is a renowned leader in the hospitality industry, known for its commitment to exceptional culinary experiences and outstanding service. As a global hospitality company with over 100 years of history, Delaware North operates some of the busiest and most famous kitchens worldwide. Their Boston hub exemplifies this legacy through acclaimed venues such as Banners Kitchen & Tap, Momosan Ramen by Morimoto, and the Boston Hub Food Hall. Each location reflects the company’s dedication to creating memorable dining experiences that blend innovation with quality. Delaware North prides itself on fostering an inclusive and vibrant work environment... Show More
Job Requirements
- Minimum two years’ experience as an Executive Chef in a ramen-inspired Japanese concept featuring sushi
- Certificate or degree in Culinary Arts and ServSafe preferred but not required
- Strong financial and computer skills
- Experience with P&Ls and budgeting
- Knowledge of Microsoft Office Suite and POS systems
- Ability to work flexible schedules
- Proven leadership skills
Job Qualifications
- Minimum two years’ experience as an Executive Chef in a high-volume, ramen-inspired Japanese concept featuring sushi
- Certificate or degree in Culinary Arts and ServSafe preferred but not required
- Strong financial and computer skills
- Experience working with and understanding of P&Ls and budgeting
- Knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
- Ability to work a flexible schedule to accommodate business needs
- Proven ability to lead team members clearly and concisely while positively influencing behavior and performance
Job Duties
- Hire, train, and mobilize kitchen and service teams
- Develop and maintain recipes, portion specifications, and standard preparation procedures
- Determine purchasing specifications and budgetary allotments for all menu items
- Prepare operational reports
- highlight progress, adverse trends, and make recommendations for success
- Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
- Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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