Executive Chef, Momosan Ramen by Morimoto

Providence, RI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $94,100.00 - $127,000.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k) with up to 4% company match

Annual performance bonus

paid vacation days

Paid holidays

Paid parental bonding leave

Tuition Reimbursement

Friends-and-family discounts

Job Description

Delaware North's Patina Group, a renowned global hospitality company with over 100 years of legacy, is seeking a dynamic and experienced Executive Chef to lead the kitchen operations at Momosan Ramen by Morimoto, located in Boston, Massachusetts. Delaware North operates a diverse portfolio spanning iconic sports arenas, national parks, casinos, and hotels, dedicated to delivering exceptional experiences for guests and growth opportunities for team members. This role is full-time and offers a competitive salary range between $94,100 and $127,000 annually, along with an annual bonus plan or an uncapped sales incentive plan based on performance metrics.

Momosan Rame... Show More

Job Requirements

Minimum two years experience as an Executive Chef in a high-volume, ramen-inspired Japanese concept featuring sushi
Certificate or degree in Culinary Arts preferred but not required
ServSafe certification preferred
Strong financial and computer skills
Experience with P&L and budgeting
Knowledge of Microsoft Office Suite and point-of-sale systems
Ability to work a flexible schedule
Proven leadership skills and ability to influence behavior and performance

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 preferred
ServSafe certification preferred
Strong financial and computer skills
Experience with P&L and budgeting
Knowledge of Microsoft Office Suite and point-of-sale systems
Proven ability to lead and positively influence team members
Ability to work a flexible schedule

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 highlighting progress, adverse trends, and recommendations for success
Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
Use 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

We didn't receive the exact location for this job posting,

please contact the employer.

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