Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,300.00 - $88,200.00
Work Schedule
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with up to 4% company match
Annual performance bonus
Paid vacation days and holidays
Paid parental bonding leave
tuition and professional certification reimbursement
Generous friends-and-family discounts
Job Description
Delaware North's Patina Group is an esteemed hospitality and food service management company with a rich history spanning over 100 years. Known for operating some of the world's busiest and most renowned kitchens, Delaware North delivers exquisite culinary experiences and outstanding service to a diverse range of venues including iconic sports arenas, national parks, casinos, hotels, and more. The company prides itself on fostering a supportive and growth-oriented work environment, offering team members unique career paths and professional development opportunities across the globe.
One of its vibrant locations, Banners Kitchen and Tap in the heart of Boston, Massachusetts, is curr... Show More
One of its vibrant locations, Banners Kitchen and Tap in the heart of Boston, Massachusetts, is curr... Show More
Job Requirements
- Minimum of 3 years of experience in culinary management
- Proven expertise in high-volume food preparation and presentation
- Strong leadership and team management abilities
- Knowledge of food cost control and budgeting
- Proficiency with computer applications such as Microsoft Word and Excel
- Ability to obtain ServSafe, Food Safety Handler, and TIPS certifications
- Flexibility to work evenings, weekends, and holidays as required
Job Qualifications
- Minimum of 3 years of previous culinary management experience in a quality high-volume food and beverage operation
- Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team
- Knowledge of best practices for monitoring food and labor costs, menu development, costing, ordering, inventory, and food safety and sanitation
- Proficient computer skills, including Word and Excel
- Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
- Capacity to work a flexible schedule to accommodate business levels
Job Duties
- Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation
- Showcase culinary expertise and refined cooking technique, style, and taste
- Hire, train, and mentor team members, creating a cohesive work environment
- Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes
- Collaborate with the Executive Chef and culinary team in menu design and recipe development
- Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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