Sous Chef, Space 220

Delaware North's Patina Group is a renowned hospitality company with a rich history exceeding 100 years, providing outstanding service across the globe. As a family-owned and operated business, it specializes in managing and operating a wide array of venues including restaurants, hotels, sports arenas, national parks, casinos, and retail establishments. With a commitment to exceptional customer experiences and employee growth, Delaware North offers a supportive and diverse workplace that fosters career development and personal achievement. The company prides itself on creating great times in great places, delivering memorable hospitality experiences to guests worldwide while valuing its team members as vital contributors to its ongoing success.

Space 220 is one of Delaware North's prestigious dining venues located in Orlando, Florida. This unique and innovative restaurant offers guests an immersive intergalactic dining experience situated 220 miles above Earth's surface, emulating the atmosphere of the International Space Station. Space 220 is celebrated not only for its stellar views and creative gourmet menu but also for its dedication to delivering an unmatched culinary adventure. As a part of this dynamic team, you will join a workforce that values innovation, high culinary standards, and exceptional guest service in a high-volume environment.

The Sous Chef position at Space 220 involves supporting the Executive Chef in managing daily kitchen operations, ensuring that food quality meets the highest standards, and leading a talented culinary team. This role requires a creative and skilled culinary professional who is passionate about food presentation, recipe development, and maintaining operational efficiency. The Sous Chef plays a key role in training and mentoring team members, helping to foster a cohesive and motivated kitchen staff. The responsibility also includes overseeing food and labor costs while maintaining compliance with health and safety regulations. Delaware North offers a full compensation package for this role, with base salaries ranging from $56,900 to $76,800 per year, complemented by annual performance bonuses and a variety of employee benefits. This opportunity is ideal for culinary professionals seeking to grow in a high-profile and innovative restaurant environment with a company that deeply values its employees' personal and professional growth.