What are the responsibilities and job description for the Sous Chef position at Delaware North at Hudson Yards?
Compensation: $66,300 to $88,200 per year
The opportunity
Delaware North’s Patina Group is seeking a skilled and dedicated Sous Chef to join our culinary team at Hudson Yards, supporting a premium corporate dining program celebrated for refined, restaurant-quality cuisine in a fast-paced, upscale environment, along with catered events. With new business growth, we’re excited to introduce this opportunity featuring a consistent Monday–Friday schedule, early morning start times, and federal holidays off—a rare find in the culinary world.
This role is ideal for hands-on culinary leaders who thrive in fine dining à la carte, upscale kitchen settings, or high-volume catering operations. The successful candidate will bring strong leadership, attention to detail, and culinary finesse to early-morning production and polished lunchtime service—without the demands of late nights or weekend shifts.
Ready to bring your culinary expertise to a high-end, service-driven environment that values work-life balance? We’d love to connect with you!
Pay
Minimum – Anticipated Maximum Base Salary: $66,300 – $88,200 / 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
- Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes
- Manage daily food and labor cost management
- Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies
More about you
- Minimum of 3 years of culinary experience with previous management responsibilities 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
M-F
Evenings as needed
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Salary : $66,300 - $88,200