Executive Sous Chef, Lincoln Ristorante

Delaware North's Patina Group is hiring an Executive Sous Chef to join our team at Lincoln Ristorante in New York, New York.

As an Executive Sous Chef, you will be responsible for managing high-volume kitchen operations and ensuring 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 have a commitment to culinary excellence, creativity, and dedication to an elevated guest experience, we encourage you to apply.

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

Lincoln Ristorante offers an elevated Italian dining experience in the heart of New York City, blending contemporary sophistication with authentic culinary traditions.

The restaurant emphasizes seasonal, locally sourced ingredients, and time-honored techniques to create dishes that celebrate the essence of Italian cuisine.

Guests are welcomed into a warm, elegant setting featuring sleek design and stunning views, complemented by attentive, thoughtful service.

• Assist the Executive Chef with 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
• Minimum of 3 years of previous culinary management experience in upscale 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
• Capacity to work a flexible schedule to accommodate business levels
• Experience with butchering techniques, meat fabrication, and fish processing in a professional kitchen environment.
• Possess hands-on experience with extruded and sheeted pasta production, including dough preparation, shaping, and quality control.