Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,640.00 - $88,200.00
Work Schedule
Flexible
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 leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at iconic venues such as Lincoln Center, Walt Disney World, Disneyland, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Recognized as one of America's Top 25 restaurant groups by Nation's Restaurant News, Patina Group is synonymous with exceptional culinary experiences and premier service. As part of Delaware North, a global family-owned hospitality company with over a century of history, the company operates worldwide, providing employees with vast opportunities for career... Show More
Job Requirements
- High school diploma or equivalent
- Minimum two years’ experience as an Executive Sous Chef or related role
- Five years’ culinary experience in restaurants or catering companies
- Knowledge of recipe standards and high-quality food preparation
- Ability to lead and mentor kitchen staff
- Budget management experience
- Proficient computer skills
- Ability to obtain ServSafe and food safety certifications
- Flexible availability to work varied shifts
Job Qualifications
- Minimum two years’ experience as an Executive Sous Chef, Chef d’Cuisine, or comparable in an industry-leading concept
- Five years' culinary experience in established restaurants and catering companies
- Previous experience in food preparation for an upscale cocktail bar preferred
- Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence
- Ability to lead, coach, and motivate a diverse team
- Knowledge of best practices for monitoring food and labor cost, 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 flexible schedule to accommodate business levels
Job Duties
- Assist the General Manager 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 General Manager 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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