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) with Company Match
Annual performance bonus
paid vacation days
Paid parental bonding leave
Tuition Reimbursement
friends and family discounts
Job Description
Delaware North's Patina Group is a globally recognized hospitality company with over a century of experience, renowned for delivering exceptional dining and service experiences in iconic venues. At the heart of Delaware North's commitment to culinary excellence is the esteemed Momosan Ramen by Morimoto, located in Boston, Massachusetts. This restaurant is a vibrant 3,000-square-foot establishment where traditional Japanese cuisine meets innovative flavors, placing Chef Morimoto's signature ramen and sushi creations front and center. Guests are treated to a carefully curated menu featuring Japanese-style ramen, grilled dishes, sushi, playful izakaya plates, and a vast selection of signature sake, wines, cocktails, and... Show More
Job Requirements
- Minimum two years’ experience as an executive chef in a high-volume Japanese ramen and sushi concept
- certificate or degree in culinary arts preferred
- ServSafe certification preferred
- strong understanding of financial management and budgeting
- proficiency with Microsoft Office and POS systems
- ability to work flexible schedules including evenings, weekends, holidays, and special events
- leadership experience with team management and development
- excellent organizational and communication 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 highlighting progress, adverse trends, and make recommendations for success
- maintain knowledge of and compliance with all company and health department policies, regulations, and standards
- manage 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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