Sous Chef, Momosan Ramen by Morimoto

Job Type: Location Type: On-site

 

Overview

Delaware North’s Patina Restaurant Group is hiring a Sous Chef to join our team at Momosan Ramen by Morimoto in Boston, Massachusetts.

We are seeking a skilled and passionate Sous Chef with a strong background in Japanese cuisine-particularly in ramen and sushi preparation. In this role, you’ll support the Executive Chef in overseeing all aspects of kitchen operations in a high-volume environment, ensuring the highest standards of food quality, consistency, and presentation.

If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team.

Additional Details

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

Unit Description

Delaware North is a leader in food service management, operating some of the busiest and most famous kitchens in the world. This is no exception when it comes to serving up exquisite cuisines and unforgettable dining experiences in the Boston Hub area including locations such as Banners Kitchen & Tap, Momosan, and the Boston Hub Food Hall.

Responsibilities

• 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
• Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

Qualifications

• Minimum of 3 years of culinary experience with previous supervisory 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