Sous Chef, Boston Logan Airport

Delaware North Travel and Hospitality is searching for a skilled Sous Chef to join our team at Boston Logan Airport in Boston, Massachusetts. As Sous Chef, you will successfully manage and supervise the preparation of food and the kitchen team, ensuring everything leaving your kitchen is representative of the high standards that exist within Delaware North.

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 mentor-ships 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 that leave a lasting impression on our guests' journeys, apply today! 

Pay

Benefits 

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

Serving fliers since 2018, Delaware North operates food, beverage, and retail services at Boston’s Logan International Airport. Restaurants such as the Boston Bruins Bar, Pei Wei, B. Good Burger, Monica’s Mercato, Alta Strada, Mija Cantina, and Wolfgang Puck Pizza bring the passion and distinctive flavors of the city to the airport. The Airport is one of the busiest airports in the United States and the primary hub for the New England region. Delaware North team members receive paid shift meals, and paid parking or transit. 

• 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 banquets 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 g ood decision-making skills and ability to pro-actively make changes as needed
• Ability to work flexible schedule to accommodate business levels
• No degree required