Campus Executive Chef Position Available In Suffolk, Massachusetts

Campus Executive Chef

Compensation:

$94,100 to $127,000 per year
The opportunity
Delaware North’s Patina Restaurant Group is seeking a dynamic Campus Executive Chef to lead and elevate culinary operations across an exciting trio of venues in Boston. This high-profile role will oversee Banners Kitchen and Tap, the largest sports bar in the city, known for its energetic atmosphere and elevated casual fare, a brand-new, members-only steakhouse concept, offering an exclusive dining experience rooted in culinary excellence and a new corporate dining business, designed to deliver top-tier hospitality in a refined and professional setting!
This position is ideal for a visionary, organized, and creative chef with a strong background in high-end catering and high-volume à la carte dining. We’re looking for a hands-on leader who can develop and inspire teams, deliver standout guest experiences, and bring artistic flair to fast-paced, diverse culinary environments.
If you’re ready to shape the future of Boston’s dining scene with a global hospitality company, apply now and bring your signature flavor to this groundbreaking opportunity.
Parking included!
Relocation Assistance Available!
Pay
Minimum –

Anticipated Maximum Base Salary:

$94,100 – $127,000 / 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/>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?
Hire, train, and mobilize kitchen and service teams
Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items
Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies
More about you
Minimum three years’ experience as an Executive Chef in a high-volume industry-leading concept with 10 years’ culinary experience in established restaurants and catering companies
Certificate or degree in Culinary Arts preferred but not mandatory; ServSafe and Food Safety Handler certifications helpful but not mandatory
Strong financial and computer skills; experience working with and understanding of PLs and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
Ability to work a flexible schedule to accommodate business needs
Proven ability to lead team members clearly and concisely while positively influencing behavior and performance
Shift details
Holidays
Weekends
8 hour shift
10 hour shift
Event based
Overtime as needed

Share:

Email
Tweet
Facebook
LinkedIn