Delaware North's Patina Group
The opportunity
Delaware North’s Patina Group is hiring an Executive Sous Chef to join our team at Patina 250 in Buffalo, New York. As an Executive Sous Chef, you will be responsible for managing high-volume kitchen operations and ensuring exceptional food quality, presentation, and menu development. This role requires a dynamic leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace. If you have a commitment to culinary excellence, creativity, and dedication to an elevated guest experience, we encourage you to apply.
Pay Minimum – Anticipated Maximum Base Salary: $60,406 – $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/.
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?
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
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 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 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
Days
Evenings
On call
Holidays
Weekends
Events
#J-18808-Ljbffr
Pay Minimum – Anticipated Maximum Base Salary: $60,406 – $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/.
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?
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
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 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 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
Days
Evenings
On call
Holidays
Weekends
Events
#J-18808-Ljbffr