Sous Chef II

Morimoto Asia; Daly City (CA); On-site; USD 56,000 - 77,000; Full time

Job summary

Delaware North’s Patina Group recherche un Sous Chef pour Morimoto Asia à Lake Buena Vista, en Floride. Le candidat idéal supervisera l'équipe culinaire, tout en maintenant une haute qualité et en respectant les normes des recettes, avec une attention particulière à la gestion des coûts et au développement du menu. Un environnement de travail dynamique et une opportunité d'encadrer et de motiver une équipe diverse sont offerts, accompagnés d'une large gamme de bénéfices.

Benefits

Medical, dental, and vision insurance

401(k) with up to 4% company match

Paid vacation days and holidays

Paid parental bonding leave

Tuition reimbursement

Generous friends-and-family discounts

Qualifications

• Minimum de 3 ans d'expérience culinaire avec responsabilités managériales.
• Compétences exceptionnelles en cuisine, présentation des plats, et adhésion aux recettes.
• Connaissance des pratiques de gestion des coûts et sécurité alimentaire.

Responsibilities

• Supervisor l'équipe culinaire et garantir l'efficacité de production.
• Assister le Chef Exécutif dans le design du menu et le développement des recettes.
• Gérer les coûts alimentaires et de main-d'œuvre, et contrôler les inventaires.

Skills

Culinary skills

Leadership

Food presentation

Team motivation

Education

ServSafe Certification

Food Safety Handler Certification

Tools

Microsoft Word

Microsoft Excel

Job description

The opportunity

Delaware North’s Patina Group is hiring a Sous Chef to join our team at Morimoto Asia in Lake Buena Visat, 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, 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
Holidays
Monday to Friday
Evenings as needed
Weekends
Every weekend
10 hour shift
12 hour shift
Overtime as needed

Source: Hospitality Online