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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,300.00 - $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 is a globally recognized leader in food service management with a rich history spanning over 100 years as a family-owned company. Operating in some of the busiest and most iconic kitchens worldwide, Delaware North prides itself on delivering exquisite cuisines and unforgettable dining experiences. In the Boston Hub area, the company manages renowned locations such as Banners Kitchen & Tap, Momosan Ramen by Morimoto, and the Boston Hub Food Hall. These venues are known for their high culinary standards and vibrant atmospheres, catering to diverse clientele ranging from casual diners to discerning food enthusiasts. Delaware North's commitment to... Show More
Job Requirements
- Minimum of 3 years culinary experience with management responsibilities
- Strong knowledge of sushi preparation and traditional ramen techniques
- Ability to lead and develop culinary teams
- Proficiency in cost management and inventory control
- Skilled in preparing schedules and managing food and labor costs
- Knowledge of food safety, sanitation standards and state/local health regulations
- Ability to work a flexible schedule including nights, weekends, and holidays
- Proficient in computer applications such as Word and Excel
- Ability to obtain necessary certifications such as ServSafe and Training for Intervention Procedures
Job Qualifications
- Minimum of 3 years of culinary 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
- 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
Job Duties
- Supervise and assist Executive Chef in leading 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
- Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies
- Contribute creativity and expertise to menu development and execution
- Lead, coach, and motivate culinary staff to achieve high performance and consistency
- Ensure compliance with food safety and sanitation standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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