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 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 an esteemed global hospitality company with a rich heritage spanning over 100 years. Known for managing a variety of premium establishments including world-class restaurants, hotels, sports venues, and entertainment destinations, Delaware North prioritizes creating exceptional guest experiences while fostering the personal and professional growth of its team members. The company's commitment to quality and excellence has earned it a distinguished reputation in the hospitality industry, making it a desirable workplace for passionate professionals seeking a dynamic and rewarding career path.
The current opportunity is with Momosan Ramen by Morimoto, a vibrant and authentic Japanese dini... Show More
The current opportunity is with Momosan Ramen by Morimoto, a vibrant and authentic Japanese dini... 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 and ServSafe preferred but not required
- strong financial and computer skills
- experience working with and understanding of P&L and budgeting
- knowledge of Microsoft Office Suite programs, including Word, Excel, PowerPoint, and Outlook
- familiarity with point-of-sale (POS) systems
- ability to work a flexible schedule, including evenings, weekends, holidays, and events
- excellent leadership and communication skills
- ability to manage kitchen operations and adhere to health and safety regulations
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&L and budgeting
- knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
- proven ability to lead team members clearly and concisely while positively influencing behavior and performance
- ability to work a flexible schedule to accommodate business needs
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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