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 holidays
Paid parental bonding leave
Tuition Reimbursement
Professional certification reimbursement
Friends-and-family discounts
Job Description
Delaware North is a global leader in food service management with more than 100 years of history, recognized for operating some of the busiest and most renowned kitchens around the world. Their portfolio includes a diverse array of hospitality ventures such as iconic sports arenas, national parks, casinos, hotels, and fine dining establishments. Among their extensive operations in the Boston Hub area are celebrated venues like Banners Kitchen & Tap, Momosan Ramen by Morimoto, and the Boston Hub Food Hall. As a family-owned company, Delaware North is dedicated to creating unforgettable dining experiences while fostering career growth and success for their team members, offering both part-time and full-time job opportunities across various hospitality sectors. They emphasize a culture where employees are not just part of a team but part of a global legacy, contributing to shaping the future of hospitality.
Momosan Ramen by Morimoto in Boston is currently seeking a talented and passionate Sous Chef to join their culinary team. This position is ideally suited for a culinary professional with strong sushi expertise and a comprehensive understanding of traditional ramen preparation techniques. Reporting directly to the Executive Chef, the Sous Chef will play a crucial role in supporting high-volume kitchen operations, ensuring that all dishes meet the high standards of Chef Morimoto's iconic cuisine. The role demands exceptional culinary skills, leadership abilities, and a commitment to quality and consistency.
In this key leadership position, the Sous Chef will supervise and assist the Executive Chef in managing the culinary team to ensure efficient production and adherence to precise recipe standards. Responsibilities include supporting talent acquisition, training, mentoring, and team development to foster a cohesive and motivated kitchen environment. The Sous Chef will also have operational responsibilities such as managing food and labor costs, preparing work schedules, overseeing inventory control, and supervising the ordering and receiving processes. A high level of attention to food safety, sanitation, and kitchen organization is essential to comply with all regulatory requirements and company policies.
The compensation for this role ranges from $65,300 to $88,200 per year, with additional earning potential through an annual bonus plan based on company and individual performance or a role-based uncapped sales incentive plan. Delaware North offers a comprehensive benefits package that includes medical, dental, and vision insurance; a 401(k) plan with company match; paid vacation and holidays; parental bonding leave; tuition and professional certification reimbursement; and generous friends-and-family discounts at many of their hotels and resorts. This opportunity is ideal for culinary leaders eager to advance their careers with a respected and growth-focused hospitality company while working with a world-class culinary brand.
Momosan Ramen by Morimoto in Boston is currently seeking a talented and passionate Sous Chef to join their culinary team. This position is ideally suited for a culinary professional with strong sushi expertise and a comprehensive understanding of traditional ramen preparation techniques. Reporting directly to the Executive Chef, the Sous Chef will play a crucial role in supporting high-volume kitchen operations, ensuring that all dishes meet the high standards of Chef Morimoto's iconic cuisine. The role demands exceptional culinary skills, leadership abilities, and a commitment to quality and consistency.
In this key leadership position, the Sous Chef will supervise and assist the Executive Chef in managing the culinary team to ensure efficient production and adherence to precise recipe standards. Responsibilities include supporting talent acquisition, training, mentoring, and team development to foster a cohesive and motivated kitchen environment. The Sous Chef will also have operational responsibilities such as managing food and labor costs, preparing work schedules, overseeing inventory control, and supervising the ordering and receiving processes. A high level of attention to food safety, sanitation, and kitchen organization is essential to comply with all regulatory requirements and company policies.
The compensation for this role ranges from $65,300 to $88,200 per year, with additional earning potential through an annual bonus plan based on company and individual performance or a role-based uncapped sales incentive plan. Delaware North offers a comprehensive benefits package that includes medical, dental, and vision insurance; a 401(k) plan with company match; paid vacation and holidays; parental bonding leave; tuition and professional certification reimbursement; and generous friends-and-family discounts at many of their hotels and resorts. This opportunity is ideal for culinary leaders eager to advance their careers with a respected and growth-focused hospitality company while working with a world-class culinary brand.
Job Requirements
- Minimum of 3 years of relevant culinary experience
- Prior management experience in high-volume kitchen environments
- Solid knowledge of sushi and ramen preparations
- Ability to work flexible schedules
- Proficient in computer applications such as Word and Excel
- Willingness and ability to obtain necessary food safety certifications
- Strong organizational and leadership skills
- Ability to maintain compliance with health and safety regulations
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
- Strong sushi knowledge and solid understanding of traditional ramen preparation techniques
- 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
- Strong leadership abilities with experience in coaching and motivating diverse teams
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
- Lead, inspire, and develop a passionate culinary team, contributing creativity and expertise to menu offerings
- Ensure consistent execution of Chef Morimoto's traditional ramen and sushi dishes
- Collaborate with management to optimize kitchen operations and elevate the guest dining experience
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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