Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,200.00 - $71,800.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with up to 4% company match
Annual performance bonus
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
Job Description
Delaware North Sportservice is a prominent food, beverage, and retail service provider operating at the Little Caesars Arena in Detroit, Michigan. This iconic 20,000-seat venue, which opened in 2017, is celebrated as the home of the NHL's Detroit Red Wings and the NBA's Detroit Pistons. Delaware North offers a comprehensive range of services including concessions and premium dining options across various innovative club areas, loge boxes, and suites. With its rich heritage spanning over 100 years as a family-owned global company, Delaware North prides itself on delivering memorable experiences and great times in great places. The company's expansive operations include diverse environments such as sports arenas, national parks, casinos, hotels, and retail establishments, providing employees with unique paths for growth and success in the hospitality industry.Show More
The Sous Chef role at Delaware North Sportservice represents a dynamic opportunity for culinary professionals who excel in managing high-volume kitchen operations while maintaining exceptional food quality and team leadership. Located at one of Detroit's premier entertainment venues, this role is integral in supporting the Executive Chef to ensure smooth kitchen operations and a superior dining experience for visitors. The position offers a competitive annual salary ranging from $53,200 to $71,800, supplemented by an annual bonus plan based on both company and individual performance or a role-based uncapped sales incentive plan.
As a Sous Chef, you will be responsible for supervising and leading the culinary team, enforcing high standards of food production, and ensuring meticulous adherence to recipes and presentation. Your leadership will extend beyond kitchen operations to include hiring, training, mentoring, and fostering a cohesive work environment. You will play a vital role in managing food and labor costs, preparing schedules, overseeing inventory controls, and facilitating ordering processes deftly. Collaboration with the Executive Chef will also be essential in menu design and recipe development to keep offerings fresh and exciting.
Health, safety, and sanitation compliance are paramount in this role, requiring maintenance of a safe and organized kitchen environment that meets state, local, and company regulations. Candidates should be prepared for a flexible work schedule that aligns with business needs, including day, evening, holiday, and event-based shifts from Monday to Sunday.
The ideal candidate brings a minimum of three years of culinary experience with supervisory responsibilities in large production or high-volume food operations. Exceptional skills in cooking, food presentation, leadership, and cost management are expected, along with proficiency in computer applications such as Word and Excel. Certifications including ServSafe, Food Safety Handler, and Training for Intervention Procedures are required or the ability to obtain these certifications. Delaware North values creativity, motivation, and the ability to inspire a diverse culinary team, setting the foundation for continued success and professional growth within the global hospitality landscape.Show Less
As a Sous Chef, you will be responsible for supervising and leading the culinary team, enforcing high standards of food production, and ensuring meticulous adherence to recipes and presentation. Your leadership will extend beyond kitchen operations to include hiring, training, mentoring, and fostering a cohesive work environment. You will play a vital role in managing food and labor costs, preparing schedules, overseeing inventory controls, and facilitating ordering processes deftly. Collaboration with the Executive Chef will also be essential in menu design and recipe development to keep offerings fresh and exciting.
Health, safety, and sanitation compliance are paramount in this role, requiring maintenance of a safe and organized kitchen environment that meets state, local, and company regulations. Candidates should be prepared for a flexible work schedule that aligns with business needs, including day, evening, holiday, and event-based shifts from Monday to Sunday.
The ideal candidate brings a minimum of three years of culinary experience with supervisory responsibilities in large production or high-volume food operations. Exceptional skills in cooking, food presentation, leadership, and cost management are expected, along with proficiency in computer applications such as Word and Excel. Certifications including ServSafe, Food Safety Handler, and Training for Intervention Procedures are required or the ability to obtain these certifications. Delaware North values creativity, motivation, and the ability to inspire a diverse culinary team, setting the foundation for continued success and professional growth within the global hospitality landscape.Show Less
Job Requirements
- Minimum of 3 years culinary experience with supervisory responsibilities
- Exceptional culinary skills in high-volume cooking and food presentation
- Knowledge of food and labor cost management and inventory control
- Proficiency in Word and Excel
- Ability to obtain ServSafe Food Safety Handler and Training for Intervention Procedures certifications
- Ability to work flexible schedules including evenings weekends and holidays
- Commitment to maintaining safe and sanitary kitchen conditions
Job 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
Job Duties
- 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
- 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
Job Location
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