Sous Chef

The opportunity Delaware North's Patina Group is hiring a Sous Chef to join our team at Space 220 in Orlando, Florida. As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, ensuring exceptional food quality, and leading the culinary team. If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team. If you are passionate about cooking and presenting beautiful food and are eager to inspire and develop a talented team, we encourage you to apply! Pay Minimum -

Anticipated Maximum Base Salary:

$56,900 - $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? Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation Assist in hiring, training, and mentoring team members, while creating a cohesive work environment Support food and labor cost management with culinary team Prepare schedules for BOH as neccessary Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you Minimum of 2 years of culinary management experience with in a large production kitchen or 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 Holidays M-F Weekends 10hr shift OT as needed

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