Executive Sous Chef, Hundredfold American Brasserie

Delaware North; Elmont (NY); On-site; USD 60,000 - 73,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) with company match

Annual performance bonus

Paid vacation days and holidays

Paid parental bonding leave

Tuition reimbursement

Friends-and-family discounts

Job summary

Delaware North's Patina Group is seeking an experienced Executive Sous to lead operations at Hundredfold American Brasserie in Elmont, NY. This is a high-volume, chef-driven concept created with Tim Hollingsworth, demanding culinary excellence and strong leadership.

You will oversee daily kitchen production, mentor a talented team, manage costs, and maintain safety and quality standards while collaborating across departments to deliver an exceptional guest experience.

Qualifications

• Minimum of 3 years of culinary management in a high-volume operation.
• Ability to lead, coach, and motivate a diverse kitchen team.
• Knowledge of cost control, ordering, inventory, and food safety/sanitation.
• Proficient with Word and Excel.
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications.
• Flexible schedule to accommodate business levels.

Responsibilities

• Assist the Executive Chef with daily supervision and production of all operations and events, ensuring recipe standards and high-quality preparation.
• Showcase culinary expertise, refined cooking technique, style, and taste.
• Hire, train, and mentor team members to build a cohesive work environment.
• Oversee budget management, monitor food and labor costs, staffing, and inventory control.
• Maintain a safe, sanitary kitchen that complies with health regulations and company policies.

Skills

Culinary leadership

High-volume cooking

Team leadership

Menu development

Food presentation

Budget & cost control

Tools

Word

Excel

Job description

Overview

Delaware North's Patina Group is seeking an experienced and innovative Executive Sous to join the team at Hundredfold American Brasserie in Elmont, New York. This is a exciting new culinary destination created in partnership with celebrity Chef Tim Hollingsworth, a James Beard Award-winning chef known for his creative approach to modern American cuisine.
In this leadership role, you will help bring Chef Hollingsworth's vision to life by overseeing high-volume kitchen operations, driving exceptional food quality and presentation, supporting menu execution and development, and fostering a culture of culinary excellence. The ideal candidate is a passionate and hands-on leader who can inspire and develop a talented kitchen team, collaborate effectively across departments, and maintain a highly organized, efficient, and sanitary operation.

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

Hundredfold American Brasserie is a celebration of warmth, hospitality, and the joy of connection. The space is designed to welcome guests into an experience that feels both spacious and intentional. Guided by award-winning Chef Timothy Hollingsworth, every dish and interaction is crafted to create moments that matter, whether marking a special occasion or simply enjoying everyday connection.

Responsibilities

• Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation
• Showcase culinary expertise and refined cooking technique, style, and taste
• 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
• 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 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 costs, 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

This position starts at a minimum of:

$ 66300 per year