Sous Chef, Patina Group-Corporate Dining chez Delaware North

Overview:

Delaware North’s Patina Restaurant Group is seeking a passionate and creative Sous Chef to join our culinary team in Boston, Massachusetts. This role is ideal for a culinary professional who thrives in a fast-paced, high-volume environment and is committed to delivering exceptional food experiences. As Sous Chef, you’ll support the Executive Chef in managing kitchen operations, leading a talented team, and maintaining the highest standards of food quality and presentation. You’ll also have the opportunity to contribute to menu development and create innovative daily specials. This position supports a corporate dining schedule with early morning hours, so reliability and a strong work ethic are essential.

Additional Details:

At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: 

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match 
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

Unit Description:

Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News.

Responsibilities:

• 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

Qualifications:

• Minimum of 3 years of culinary management 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
• Valid driver’s license 

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