Executive Sous Chef

The opportunity Delaware North’s Patina Group is hiring an Executive Sous Chef to join our team at Morimoto Asia in Lake Buena Vista, Florida. As Executive Sous Chef, you will manage high-volume kitchen operations and ensure exceptional food quality, presentation, and menu development. This role requires a dynamic leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace.

If you’re committed to culinary excellence, creativity, and an elevated guest experience, we encourage you to apply. 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?

In the absence of the Executive Chef, they must oversee all of the daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation Showcase culinary expertise and refined cooking technique, style, and taste Hire, train, and mentor team members, creating a cohesive work environment Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes Collaborate with the Executive Chef and culinary team in menu design and recipe development Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you Minimum of 5 years of previous culinary management experience in a quality, high-volume food and beverage operation, preferably an Asian cuisine concept.

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 costs, menu development, costing, ordering, inventory, and food safety and sanitation. Must have proficient computer skills, including Word, Excel, and Outlook. Ability to obtain ServSafe, Manager’s Food Safety Handler, and Training for Intervention Procedures certifications Capacity to work a flexible schedule to accommodate business levels Shift details Days Evenings Holidays Weekends Every weekend 10hr shift Events Source: Hospitality Online