Sous Chef, Climate Pledge Arena

Seattle, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $80,169.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k) with Company Match

Annual performance bonus

paid vacation days

Paid parental bonding leave

Tuition Reimbursement

Friends-and-family discounts

Job Description

Delaware North is a globally recognized hospitality and food service company that manages food and beverage operations in some of the most iconic venues across the United States and internationally. Among its prestigious portfolio is the Climate Pledge Arena in Seattle, Washington, a state-of-the-art, renewable energy-powered facility that is the first net zero-certified arena in the world. This arena serves as a home to major sports franchises including the NHL’s Seattle Kraken and the WNBA’s Seattle Storm, as well as host to premier live music and entertainment events. Delaware North is committed to not only delivering exceptional culinary experiences but also ensuring sustainable practices through its Climate Collective, which offers the most locally focused and sustainable menu within the sports and entertainment industry. The company fosters a culture of growth and opportunity, with a history spanning over a century as a family-owned enterprise dedicated to exceptional customer service and employee development. At Delaware North, employees are recognized as part of a global legacy, with career opportunities that span across various sectors such as gaming, hospitality, sports, and retail, accommodating both part-time and full-time schedules. This combination of heritage, innovation, and employee-centric values makes Delaware North a top employer for those passionate about hospitality and culinary arts.

The role of Sous Chef at Climate Pledge Arena is a critical leadership position within the culinary team, responsible for supporting the Executive Chef in the seamless management of a high-volume kitchen operation. This role demands a professional with excellent culinary skills, creativity in menu development, and strong leadership capabilities to inspire and manage a diverse team. The Sous Chef will be directly involved in supervising kitchen activities to ensure efficiency and adherence to culinary standards, including recipe accuracy and food quality. Additionally, this position requires hands-on engagement with food and labor cost control, scheduling, inventory management, and compliance with health and safety regulations. The compensation for this role starts at an anticipated annual base salary of $80,169, supported further by an annual bonus plan tied to both company and individual performance, as well as an uncapped sales incentive plan based on role. This comprehensive compensation package reflects Delaware North’s commitment to attract and retain top culinary talent who can contribute to the company’s reputation for excellence and sustainability in foodservice. The Sous Chef position offers not just a job but a career path within a prestigious, innovative, and dynamic environment, where hospitality professionals can grow and thrive while contributing to memorable experiences for thousands of guests at a globally significant venue.

Job Requirements

Minimum of 3 years culinary experience with supervisory responsibilities in a high-volume kitchen
Experience in high-volume cooking, food presentation, and recipe adherence
Knowledge of food and labor cost management, inventory control, and ordering processes
Proficient in computer usage including Word and Excel
Ability to obtain ServSafe and Food Safety Handler certifications
Ability to work flexible shifts including evenings, days, weekends, holidays, and events
Strong leadership skills with experience in hiring, training, and mentoring culinary staff

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
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 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