Executive Chef, Stella 34

Delaware North’s Patina Restaurant Group is seeking a passionate and experienced Executive Chef to join our team at Stella 34 in New York, New York. Located in the heart of Manhattan, Stella 34 is known for its elegant Italian fare, featuring creative wood-fired pizzas and house-made pastas, all rooted in the rich traditions of Italian cuisine. We’re looking for a culinary leader with a strong knowledge of Italian food, including expertise in making homemade pasta and authentic pizza dough. The ideal candidate will not only bring culinary excellence to the kitchen but also demonstrate a talent for training, mentoring, and developing staff, fostering a culture of continuous learning and passion for food.

If you're a visionary chef with a deep love for Italian cuisine and a drive to shape the next generation of culinary talent, apply now to join us at Stella 34.

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

Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Restaurant Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News.

• Hire, train, and mobilize kitchen and service teams
• Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items
• Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
• Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
• Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies

• Minimum three years’ experience as an Executive Chef in a high-volume industry-leading concept with culinary experience in established restaurants 
• Certificate or degree in Culinary Arts & ServSafe and Food Safety Handler certifications preferred but not mandatory
• Strong financial and computer skills; experience working with and understanding of P&Ls and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
• Ability to work a flexible schedule to accommodate business needs
• Proven ability to lead team members clearly and concisely while positively influencing behavior and performance