Sous Chef, Monsieur Dior by Dominique Crenn

Delaware North's Patina Group is a prestigious leader in the premium segment of the restaurant and catering industry. They operate renowned restaurants and manage catering and food service operations at iconic, high-profile venues such as Lincoln Center, Walt Disney World, Disneyland, the Empire State Building, Grand Central Station, and The Metropolitan Opera. The Patina Group has consistently been recognized for excellence, recently earning a spot among America’s Top 25 restaurant groups by Nation's Restaurant News. The company boasts a rich legacy of over 100 years in the hospitality industry as a family-owned business, providing a global platform spanning diverse sectors including restaurants, hotels, sports arenas, casinos, national parks, and retail. This extensive network offers employees unparalleled opportunities for personal growth and career development. Delaware North prides itself on creating a workplace culture that values its people, emphasizing inclusion, respect, and opportunity. As an equal opportunity employer, Delaware North and its subsidiaries embrace diversity and inclusion, welcoming candidates from all backgrounds without discrimination based on race, religion, gender identity, veteran status, or any other legally protected classification. The role of Sous Chef at Monsieur Dior by Dominique Crenn in Beverly Hills, California, presents an exciting opportunity to join this dynamic and reputable organization. The Sous Chef will play a critical role in supporting the Executive Chef to manage high-volume kitchen operations while maintaining exceptional food quality and consistency. This position is full-time and offers a competitive base salary ranging from $68,640 to $76,700 per year. In addition to the base pay, employees may participate in an annual bonus plan tied to company and individual performance or opt for a role-based uncapped sales incentive plan, reflecting the company's commitment to rewarding excellence. The Sous Chef's responsibilities involve supervising and leading the culinary team to ensure efficient production, adherence to culinary techniques, and preparation of high-quality dishes in line with established recipes and standards. This role also includes assisting with recruitment, training, and mentoring chefs and kitchen staff to foster a collaborative work environment that encourages professional development. Moreover, the Sous Chef will collaborate closely with the Executive Chef and culinary team on menu design and recipe innovation, contributing creative ideas to keep the offerings fresh and competitive. Managing food and labor costs effectively will be a key part of the role, requiring the Sous Chef to prepare work schedules, oversee inventory management, and handle ordering and receiving processes. Maintaining a clean, safe, and organized kitchen environment that complies with health department regulations and company policies is paramount to operational success and safety. The position demands flexibility in scheduling, as the candidate must be prepared to work varied shifts, including days, evenings, holidays, weekends, and special events. Working at Delaware North means becoming part of a global legacy that values your contribution and supports your career goals. The company provides comprehensive benefits designed to support employees' well-being and professional growth, making it a highly sought-after employer in the hospitality industry.

• Minimum of 3 years of culinary experience with supervisory responsibilities
• Knowledge of high-volume cooking and food presentation
• Ability to manage food and labor costs
• Proficient with computer applications such as Word and Excel
• Ability to obtain ServSafe and other food safety certifications
• Flexibility to work varied schedules including holidays and weekends
• Strong leadership, coaching, and mentoring skills