Job Overview
Employment Type
Part-time
Compensation
Type:
Salary
Rate:
Range $94,100.00 - $127,000.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with Company Match
Annual performance bonus
Paid vacation days and holidays
Paid parental bonding leave
Tuition and/or professional certification reimbursement
Generous friends-and-family discounts at hotels and resorts
Job Description
Delaware North's Patina Restaurant Group is a renowned leader in the premium restaurant and catering industry, recognized nationwide for managing high-profile dining operations. Their impressive portfolio includes prestigious locations such as Lincoln Center, Walt Disney World, Disneyland, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Founded more than a century ago, Delaware North is a family-owned business that has built a global legacy through its commitment to quality, innovation, and hospitality. The Patina Group segment is celebrated for its excellence in culinary experiences and catering services, placing it among the top restaurant groups in America according to... Show More
Job Requirements
- Minimum three years experience as an Executive Chef
- culinary experience in established restaurants
- ability to work a flexible schedule
- strong financial and computer literacy
- knowledge of labor and cost management
- leadership and team development skills
Job Qualifications
- Minimum three years experience as an Executive Chef in a high-volume industry-leading concept
- certificate or degree in Culinary Arts preferred
- ServSafe and Food Safety Handler certifications preferred but not mandatory
- strong financial and computer skills including proficiency with P&Ls, budgeting, Microsoft Office Suite, and POS systems
- proven leadership abilities to effectively communicate and influence team behavior and performance
- ability to work a flexible schedule including days, evenings, weekends, and holidays
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
- maintain knowledge of and comply with 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 personnel policies including hiring, counseling, and termination
Job Location
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