Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,300.00 - $88,200.00
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/or professional certification reimbursement
Generous friends-and-family discounts at hotels and resorts
Job Description
Delaware North is a global leader in hospitality, known for delivering exceptional service and culinary experiences across various renowned venues. As a family-owned company with over 100 years of history, Delaware North operates in diverse settings, including iconic sports arenas, national parks, casinos, hotels, and upscale restaurants. Through its subsidiary, Patina Restaurant Group, Delaware North specializes in the premium segment of the restaurant and catering industry, managing outstanding food service operations at prestigious locations such as Lincoln Center, Walt Disney World, Disneyland, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group is widely recognized for its... Show More
Job Requirements
- Minimum of 3 years of sous chef experience with previous management responsibilities
- strong leadership and team management skills
- expertise in high-volume cooking and fine dining environments
- knowledge of food and labor cost control
- proficiency with computer applications such as Word and Excel
- ability to obtain ServSafe and other food safety certifications
- flexibility to work early mornings and varied hours
- commitment to maintaining health and safety standards
Job Qualifications
- Minimum of 3 years of sous chef experience with previous management responsibilities in a large production kitchen or 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, and Training for Intervention Procedures certifications
- capacity to work a flexible schedule to accommodate business levels
Job Duties
- Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation
- assist in hiring, training, and mentoring team members, while creating a cohesive work environment
- support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
- collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes
- maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies
Job Location
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