Executive Sous Chef

Hundredfold American Bistro; Elmont (NY); On-site; USD 65,000 - 89,000; Full time

Job summary

An established industry player is seeking a dynamic Executive Sous Chef to lead high-volume kitchen operations. In this pivotal role, you will manage and inspire a talented culinary team while ensuring exceptional food quality and innovative menu development. This position offers the opportunity to create a cohesive work environment and uphold the highest standards of food safety and sanitation. With a commitment to culinary excellence and a passion for guest experience, you will play a crucial role in delivering memorable dining experiences at a premier venue. If you thrive in a fast-paced environment and are eager to make an impact, this is the perfect opportunity for you.

Benefits

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation days

Paid parental bonding leave

Tuition reimbursement

Friends-and-family discounts

Qualifications

• 3+ years of culinary management experience in high-volume operations.
• Exceptional skills in food presentation and recipe adherence.

Responsibilities

• Assist Executive Chef in daily operations and event production.
• Hire, train, and mentor kitchen team members.
• Oversee budget management and inventory control.

Skills

Culinary Management

High-Volume Cooking

Food Presentation

Recipe Adherence

Team Leadership

Budget Management

Inventory Control

Food Safety and Sanitation

Education

Culinary Arts Degree

ServSafe Certification

Tools

Microsoft Word

Microsoft Excel

Job description

The opportunity

Delaware North’s Patina Restaurant Group is hiring an Executive Sous Chef to join our team at Hundredfold American Brasserie at Belmont Park Village in Elmont, New York. As an Executive Sous Chef, you will be responsible for managing high-volume kitchen operations and ensuring exceptional food quality, presentation, and menu development. This role requires a dynamic leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace. If you have a commitment to culinary excellence, creativity, and dedication to an elevated guest experience, we encourage you to apply.

Pay

Minimum – Anticipated Maximum Base Salary: $65,300 – $88,200 / 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?

• Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation
• Hire, train, and mentor team members, creating a cohesive work environment
• Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

More about you

• Minimum of 3 years of previous culinary management experience in a quality 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

Shift details

Day shift
Evening shift
Weekends
10 hour shift
12 hour shift
Holidays

Source: Hospitality Online