Sous Chef II

3 weeks ago

Boston, United States Banners Kitchen & Tap Full time

The opportunityDelaware 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.PayMinimum nticipated Maximum Base Salary: $65,300 $88,200 / yearIn 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 offerAt 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 insurance401(k) with up to 4% company matchAnnual performance bonus based on level, as well as individual, company, and location performancePaid vacation days and holidaysPaid parental bonding leaveTuition and/or professional certification reimbursementGenerous friends-and-family discounts at many of our hotels and resortsWhat will you do?Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparationAssist in hiring, training, and mentoring team members, while creating a cohesive work environmentSupport food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processesCollaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipesMaintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policiesMore about youMinimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operationExceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse teamKnowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitationProficient computer skills, including Word and ExcelAbility to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certificationsCapacity to work a flexible schedule to accommodate business levelsShift detailsEveningsDaysHolidaysWeekends10hr shift8hr shiftEventsSource: Hospitality Online #J-18808-Ljbffr

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