Sous Chef

Delaware North's Patina Group; Buffalo (NY); On-site; USD 62,354 - 66,800; Full time

Benefits offered by this job

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

Job summary

Delaware North's Patina Group is seeking a Sous Chef to join our team in Buffalo, New York. In this role, you will support the Executive Chef in managing high-volume kitchen operations and lead a talented culinary team to deliver exceptional food quality. Ideal candidates will have at least 3 years of culinary management experience, strong leadership skills, and a passion for food. Offers include a competitive salary of $62,354 to $66,800, and a comprehensive benefits package.

Qualifications

• Minimum of 3 years of culinary management experience in a high-volume kitchen.
• Exceptional skills in food presentation and recipe adherence.
• Ability to lead and motivate a diverse culinary team.

Responsibilities

• Supervise the culinary team and ensure high-quality food preparation.
• Assist in hiring and mentoring team members.
• Oversee inventory control and manage ordering processes.

Skills

Culinary management experience

High-volume cooking

Food presentation

Team leadership

Food safety knowledge

Tools

Microsoft Word

Microsoft Excel

Job description

The opportunity

Delaware North’s Patina Group is hiring a Sous Chef to join our team at Patina 250 in Buffalo, New York. As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, ensuring exceptional food quality, and leading the culinary team. If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team.

Pay

Minimum – Anticipated Maximum Base Salary: $62,354 – $66,800 / 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/.

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?

• 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, oversee inventory control, and manage 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 culinary management experience with previous supervisory responsibilities in a large production kitchen or high-volume food and beverage operation
• Prior Catering and or Banquet experience preferred
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence
• 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

Shift details: Days, Evenings, On call, Holidays, Evenings as needed, Weekends, Events.

Source: Hospitality Online