Banners Kitchen & Tap
The opportunity
Delaware Norths Patina Restaurant Group is hiring a talented and driven Sous Chef to join our team at Banners Kitchen and Tap in Boston, Massachusetts. This is an exciting opportunity to work in a dynamic, high-volume kitchen environment just steps from TD Garden. As Sous Chef, youll support the Executive Chef in overseeing daily restaurant operations and executing large-scale catering events, especially during busy game days. Candidates must be experienced in expediting (expo) during high-intensity service windows, maintaining precision, speed, and seamless communication between kitchen and front-of-house teams. Pay
Minimum nticipated 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/ 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
Evenings Days Holidays Weekends 10hr shift 8hr shift Events Source: Hospitality Online
#J-18808-Ljbffr
Delaware Norths Patina Restaurant Group is hiring a talented and driven Sous Chef to join our team at Banners Kitchen and Tap in Boston, Massachusetts. This is an exciting opportunity to work in a dynamic, high-volume kitchen environment just steps from TD Garden. As Sous Chef, youll support the Executive Chef in overseeing daily restaurant operations and executing large-scale catering events, especially during busy game days. Candidates must be experienced in expediting (expo) during high-intensity service windows, maintaining precision, speed, and seamless communication between kitchen and front-of-house teams. Pay
Minimum nticipated 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/ 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
Evenings Days Holidays Weekends 10hr shift 8hr shift Events Source: Hospitality Online
#J-18808-Ljbffr