Sous Chef II

Space 220 Restaurant; Daly City (CA); On-site; USD 56,000 - 77,000; Full time

Job summary

A leading restaurant is seeking a dynamic Sous Chef for their team. The role involves managing kitchen operations, ensuring quality food production, and leading a talented culinary team. Ideal candidates will possess strong leadership and culinary skills, with a focus on high-volume food service. This is an exciting opportunity to play a key role in a renowned establishment, inspiring the team and delivering exceptional dining experiences.

Benefits

Medical, dental, and vision insurance

401(k) with company match

Annual performance bonus

Paid vacation days

Paid parental leave

Tuition reimbursement

Friends-and-family discounts

Qualifications

• Minimum of 3 years of culinary experience in a management role.
• Exceptional skills in high-volume cooking.
• Ability to lead and motivate a team.

Responsibilities

• Supervise culinary team and ensure food quality.
• Assist in hiring and training team members.
• Manage food and labor costs and oversee inventory.

Skills

Culinary skills

Leadership

High-volume cooking

Food presentation

Recipe adherence

Education

ServSafe certification

Tools

Word

Excel

Job description

The opportunity

Delaware North’s Patina Group is hiring a Sous Chef to join our team at Space 220 in Orlando, Florida. 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: $56,900 – $76,800 / 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/>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?

• 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

More about you

• Minimum of 3 years of culinary 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
• Capacity to work a flexible schedule to accommodate business levels

Shift details

Day shift
Holidays
Evenings as needed
Weekends
10 hour shift
Event based
Overtime as needed
Monday to Friday

Source: Hospitality Online