Job at a glance
The opportunity Patina Group, a division of Delaware North, is seeking an accomplished Executive Chef to lead the culinary program at Leatherby’s Restaurant, at Segerstrom Center for the Arts in Costa Mesa, California. This is a unique opportunity for a seasoned culinary leader to shape the vision of a distinctive restaurant, drive menu innovation, and develop a high-performing team in one of Southern California’s premier cultural destinations.
Join a respected hospitality organization where your leadership, creativity, and commitment to excellence will create memorable guest experiences and leave a lasting impact. If you’re ready to bring your culinary vision to a one-of-a-kind dining destination, we encourage you to apply today. Pay Minimum – Anticipated Maximum Base Salary: $78,400 – $115,000 / 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/ .
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 two years’ experience as an Executive Chef in a high-volume, industry-leading concept with five years’ culinary experience in established restaurants and catering companies Certificate or degree in Culinary Arts preferred; ServSafe and Food Safety Handler certifications required Strong financial and computer skills; experience working with and understanding of P&Ls 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 Days Evenings Weekends Source: Hospitality Online