Executive Chef II

Banners Kitchen & Tap; Daly City (CA); On-site; USD 127,000 - 160,000; Full time

Job summary

A leading hospitality group seeks an Executive Chef for Banners Kitchen & Tap, the largest sports bar in Boston. This role requires a creative and organized leader to oversee culinary operations, maintain high standards, and inspire staff in a fast-paced environment, with competitive salary and relocation assistance.

Benefits

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation days and holidays

Paid parental bonding leave

Tuition reimbursement

Friends-and-family discounts

Qualifications

• Minimum three years’ experience as an Executive Chef.
• 10 years’ culinary experience in restaurants and catering.
• Strong financial and computer skills.

Responsibilities

• Hire, train, and mobilize kitchen and service teams.
• Develop and maintain recipes and standards.
• Prepare operational reports and budgetary allotments.

Skills

Leadership

Creativity

Budget Management

Culinary Skills

Food Safety Knowledge

Education

Certificate or degree in Culinary Arts

Tools

Microsoft Office Suite

Point-of-Sale systems

Job description

The opportunity

Delaware North’s Patina Restaurant Group is hiring an Executive Chef to lead the culinary team at Banners Kitchen and Tap, the largest sports bar in Boston. This is a high-impact role ideal for a visionary, organized, and creative chef with experience in high-end catering and high-volume casual à la carte dining.

We’re looking for a hands-on leader who can develop and inspire teams, deliver standout guest experiences, and bring artistic flair to a fast-paced, high-profile kitchen.

If you’re ready to take the next step with a global hospitality company, apply now and help define the future of Boston’s premier sports bar.

Relocation Assistance Available!!

Pay

Minimum – Anticipated Maximum Base Salary: $127,000 – $159,900 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/>https://careers.delawarenorth.com/benefits/

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What we offer

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

What will you do?

• Hire, train, and mobilize kitchen and service teams
• Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items
• Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
• Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
• Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies

More about you

• Minimum three years’ experience as an Executive Chef in a high-volume industry-leading concept with 10 years’ culinary experience in established restaurants and catering companies
• Certificate or degree in Culinary Arts preferred but not mandatory; ServSafe and Food Safety Handler certifications helpful but not mandatory
• Strong financial and computer skills; experience working with and understanding of PLs and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
• Ability to work a flexible schedule to accommodate business needs
• Proven ability to lead team members clearly and concisely while positively influencing behavior and performance

Shift details

Holidays
Weekends
8 hour shift
10 hour shift
Event based
Overtime as needed

Source: Hospitality Online