Sous Chef II, Banners Kitchen & Tap - Quick Hire!

Delaware North is a global leader in food service management with a rich history spanning over 100 years. As a family-owned company, Delaware North operates some of the busiest and most renowned kitchens around the world, including high-profile locations in iconic sports arenas, national parks, casinos, and other entertainment venues. The company's dedication to delivering exceptional hospitality experiences is reflected in its diverse operations throughout the Boston Hub area, which features notable venues like Banners Kitchen & Tap, Momosan, and the Boston Hub Food Hall. Delaware North prides itself on creating a supportive work environment that encourages growth, professional development, and rewarding career opportunities for its team members across various sectors including restaurants, hotels, sports, gaming, retail, and operations. Equity and inclusiveness are paramount values at Delaware North, making it an equal opportunity employer committed to fostering diversity and equality in the workplace. The role of Sous Chef at Delaware North's Patina Restaurant Group within Banners Kitchen & Tap in Boston, Massachusetts, presents an exciting opportunity for culinary professionals passionate about working in a dynamic, fast-paced, and high-volume kitchen environment. Situated just steps from TD Garden, this position combines responsibilities at both Banners Kitchen & Tap and an exclusive private member steakhouse. The ideal candidate will possess significant experience from upscale steakhouse settings and demonstrate an ability to thrive under pressure while maintaining exceptional standards of food quality, presentation, and hospitality. This culinary-driven position requires strong leadership skills to supervise and inspire the kitchen team, ensuring efficient production practices and adherence to recipe standards. The Sous Chef will play a crucial role in assisting with hiring, training, and mentoring team members, fostering a cohesive and motivated workforce. Key aspects of the job include supporting food and labor cost management through accurate scheduling, inventory oversight, ordering, and receiving processes. The position also involves collaborating closely with the Executive Chef on menu design and recipe development, utilizing expertise in bulk recipe writing and food costing. Maintaining a safe, sanitary, and well-organized kitchen compliant with all health and safety regulations is essential. The role offers a competitive base salary ranging from $65,300 to $88,200 per year, complemented by an annual bonus plan based on company and individual performance or an uncapped sales incentive plan tailored to the role. This comprehensive compensation package reflects Delaware North's commitment to recognizing and rewarding talent and dedication within their culinary teams.

• 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
• 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