Job Overview
Employment Type
Full-time
Compensation
Salary
Range $66,300.00 - $88,200.00
Work Schedule
Day 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 renowned hospitality company with a rich legacy spanning over 100 years, known for delivering exceptional guest experiences across diverse venues, including iconic sports arenas, national parks, casinos, and upscale dining establishments. With operations that span the globe, Delaware North offers unique opportunities for career growth and professional development within a family-owned company culture that values inclusivity, integrity, and a passion for excellence. The company prides itself on creating great times and memorable experiences in great places, fostering an environment where team members are supported and encouraged to achieve their career goals.
Lincoln Ristorante, located in the heart of New York City, embodies an elevated Italian dining experience that combines contemporary sophistication with authentic culinary traditions. The restaurant emphasizes the use of seasonal, locally sourced ingredients and time-honored cooking techniques to craft dishes that celebrate the essence of Italian cuisine. Guests enjoy a warm and elegant setting, featuring sleek design and stunning city views, complemented by attentive and thoughtful service. The restaurant is committed to maintaining a high standard of quality and creativity, aiming to provide an unparalleled dining experience to its patrons.
The Executive Sous Chef role at Lincoln Ristorante offers a dynamic culinary leadership opportunity within this prestigious environment. As an Executive Sous Chef, you will be responsible for managing high-volume kitchen operations while upholding exceptional standards of food quality, presentation, and menu development. This role demands a collaborative and inspiring leader who can effectively manage, mentor, and develop the kitchen team, ensuring a cohesive and motivated workforce. You will work closely with the Executive Chef and culinary team to innovate and refine menu offerings, maintain efficient inventory control, and oversee budget management to optimize food and labor costs.
In this position, you will also ensure compliance with health and safety regulations by maintaining an organized, sanitary, and safe kitchen environment. Your expertise in culinary techniques and production will be essential as you assist in supervising daily operations, maintaining adherence to recipe standards, and delivering an elevated guest experience. The role requires a flexible schedule that accommodates business demands, including days, evenings, weekends, holidays, and event shifts.
The anticipated salary range for this position is $66,300 to $88,200 per year, with additional compensation opportunities including an annual bonus plan based on company and individual performance, or an uncapped sales incentive plan. Delaware North also offers a comprehensive benefits package to support the personal and professional well-being of its employees. Overall, this is an excellent career opportunity for culinary professionals seeking to advance their career in a high-quality, high-volume, upscale dining environment with a global hospitality leader.
Lincoln Ristorante, located in the heart of New York City, embodies an elevated Italian dining experience that combines contemporary sophistication with authentic culinary traditions. The restaurant emphasizes the use of seasonal, locally sourced ingredients and time-honored cooking techniques to craft dishes that celebrate the essence of Italian cuisine. Guests enjoy a warm and elegant setting, featuring sleek design and stunning city views, complemented by attentive and thoughtful service. The restaurant is committed to maintaining a high standard of quality and creativity, aiming to provide an unparalleled dining experience to its patrons.
The Executive Sous Chef role at Lincoln Ristorante offers a dynamic culinary leadership opportunity within this prestigious environment. As an Executive Sous Chef, you will be responsible for managing high-volume kitchen operations while upholding exceptional standards of food quality, presentation, and menu development. This role demands a collaborative and inspiring leader who can effectively manage, mentor, and develop the kitchen team, ensuring a cohesive and motivated workforce. You will work closely with the Executive Chef and culinary team to innovate and refine menu offerings, maintain efficient inventory control, and oversee budget management to optimize food and labor costs.
In this position, you will also ensure compliance with health and safety regulations by maintaining an organized, sanitary, and safe kitchen environment. Your expertise in culinary techniques and production will be essential as you assist in supervising daily operations, maintaining adherence to recipe standards, and delivering an elevated guest experience. The role requires a flexible schedule that accommodates business demands, including days, evenings, weekends, holidays, and event shifts.
The anticipated salary range for this position is $66,300 to $88,200 per year, with additional compensation opportunities including an annual bonus plan based on company and individual performance, or an uncapped sales incentive plan. Delaware North also offers a comprehensive benefits package to support the personal and professional well-being of its employees. Overall, this is an excellent career opportunity for culinary professionals seeking to advance their career in a high-quality, high-volume, upscale dining environment with a global hospitality leader.
Job Requirements
- Minimum of 3 years culinary management experience
- skills in high-volume cooking and food presentation
- knowledge of food and labor cost monitoring
- proficiency in Word and Excel
- ability to obtain ServSafe Food Safety Handler certification
- capacity to work flexible schedule including days, evenings, holidays, weekends, and events
- experience with butchering, meat fabrication, and fish processing
- experience with extruded and sheeted pasta production
Job Qualifications
- Minimum of 3 years of previous culinary management experience in upscale 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 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
- experience with butchering techniques, meat fabrication, and fish processing in a professional kitchen environment
- hands-on experience with extruded and sheeted pasta production, including dough preparation, shaping, and quality control
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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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