Sous Chef, Rowland's Bar & Grill

Delaware North's Patina Restaurant Group is searching for an experienced Sous Chef to join our team at Rowland's Bar and Grill in New York, New York. As the Sous Chef, you will successfully manage and supervise the production kitchen team as well as the ala carte restaurant. The ideal candidate will have high volume producton experience as well as strong knowledge of ordering and inventory.

Our commitment to quality and innovation is matched only by our dedication to our team members' growth and success. The opportunities for career development are endless - from mentorships with renowned chefs to comprehensive training programs, your culinary career can heat up with a global hospitality company that operates in landmark locations. Be part of creating unforgettable culinary experiences with an award-winning team, apply now!

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

Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Restaurant Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News.

• Assist in hiring, development, training, and mentoring of team and act as a resource to them
• Coach, counsel, and assist in conducting performance evaluations of the production team
• Assist in developing training and training programs for the production team
• Monitor staffing levels to minimize cost and increase productivity, recommend staffing needs according to business levels
• Maintain a team-oriented atmosphere

• Three years' culinary arts experience, including previous experience in a management role. More specifically experience in high-volume, quality-oriented restaurant or catering department
• Excellent volume cooking skills, presentation skills, and palette
• Strong leadership and management skills working with a variety of team members of different skill levels and varied backgrounds
• Proficient computer skills in Word, Excel, and the kitchen computer production system
• Excellent communication skills, written and oral, and good listening skills
• Ability to handle many tasks at once and effectiveness in a fast-paced work environment with good decision-making skills and ability to proactively make changes as needed
• Ability to work flexible schedule to accommodate business levels
• No degree required