Job Overview
Employment Type
Full-time
Compensation
Salary
Range $56,900.00 - $76,800.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) plan with Company Match
Annual performance bonus
paid vacation days
Paid parental bonding leave
Tuition Reimbursement
Friends-and-family discounts
Job Description
Delaware North Sportservice is a renowned hospitality and food service company entrusted with managing concessions and premium food and beverage services at Nu Stadium at Miami Freedom Park in Miami, Florida. This state-of-the-art soccer stadium is scheduled to open in 2026 and will serve as the future home of Inter Miami CF. Delaware North is committed to delivering innovative culinary experiences that celebrate Miami’s vibrant culture while elevating classic stadium favorites. The venue is poised to become a premier destination, hosting world-class soccer matches, concerts, and live entertainment events throughout the year. Delaware North, a family-owned business with over 100 years of history, operates globally across sports arenas, national parks, casinos, hotels, resorts, and retail venues. Their wide operations offer employees unique career paths and growth opportunities in the hospitality industry.
The Concessions Sous Chef role at Delaware North Sportservice is a dynamic and pivotal position, ideal for culinary professionals possessing strong leadership skills and a passion for gastronomy. The Sous Chef will support the Executive Chef in managing the high-volume kitchen operations at a busy and fast-paced sports and entertainment venue. This role involves supervising and inspiring the culinary team, ensuring both the quality and consistency of food preparation meet high standards, and assisting in key kitchen functions such as inventory control, scheduling, and cost management. The position pays between $56,900 and $76,800 annually, supplemented by an annual bonus or an uncapped sales incentive plan based on performance. This is a full-time opportunity with a flexible and varied schedule including days, evenings, weekends, holidays, and event shifts, reflecting the demands of the stadium’s calendar.
Responsibilities for the Sous Chef include coaching and mentoring kitchen staff, leading culinary production under high-pressure scenarios, collaborating on menu creation, and maintaining compliance with health and safety standards. The role requires excellent cooking skills, knowledge of bulk recipe development and costing, and proficiency in kitchen management software. Candidates are expected to have at least three years of culinary experience with management duties in a large-scale or high-volume food service operation. Certifications such as ServSafe or Food Safety Handler are highly valued, along with a strong understanding of labor and food cost controls.
Delaware North prides itself on fostering an inclusive work environment where all team members are valued and supported in their professional journeys. The company provides a comprehensive benefits package, including medical, dental, and vision insurance, 401(k) plan with company match, paid vacation and parental leave, tuition reimbursement, and employee discounts at various resorts and hotels. This role offers not just a job, but a chance to be part of a global legacy in hospitality, engaging in exciting culinary challenges and enjoying pathways for career advancement in a thriving, culture-rich sports and entertainment setting.
The Concessions Sous Chef role at Delaware North Sportservice is a dynamic and pivotal position, ideal for culinary professionals possessing strong leadership skills and a passion for gastronomy. The Sous Chef will support the Executive Chef in managing the high-volume kitchen operations at a busy and fast-paced sports and entertainment venue. This role involves supervising and inspiring the culinary team, ensuring both the quality and consistency of food preparation meet high standards, and assisting in key kitchen functions such as inventory control, scheduling, and cost management. The position pays between $56,900 and $76,800 annually, supplemented by an annual bonus or an uncapped sales incentive plan based on performance. This is a full-time opportunity with a flexible and varied schedule including days, evenings, weekends, holidays, and event shifts, reflecting the demands of the stadium’s calendar.
Responsibilities for the Sous Chef include coaching and mentoring kitchen staff, leading culinary production under high-pressure scenarios, collaborating on menu creation, and maintaining compliance with health and safety standards. The role requires excellent cooking skills, knowledge of bulk recipe development and costing, and proficiency in kitchen management software. Candidates are expected to have at least three years of culinary experience with management duties in a large-scale or high-volume food service operation. Certifications such as ServSafe or Food Safety Handler are highly valued, along with a strong understanding of labor and food cost controls.
Delaware North prides itself on fostering an inclusive work environment where all team members are valued and supported in their professional journeys. The company provides a comprehensive benefits package, including medical, dental, and vision insurance, 401(k) plan with company match, paid vacation and parental leave, tuition reimbursement, and employee discounts at various resorts and hotels. This role offers not just a job, but a chance to be part of a global legacy in hospitality, engaging in exciting culinary challenges and enjoying pathways for career advancement in a thriving, culture-rich sports and entertainment setting.
Job Requirements
- Minimum of 3 years culinary experience with management responsibilities
- Proven leadership skills in a high-volume kitchen environment
- Knowledge of food safety and sanitation regulations
- Proficiency in computer skills including Word and Excel
- Ability to obtain ServSafe and other relevant certifications
- Flexibility to work a varied schedule including holidays and weekends
- Strong organizational and communication skills
Job Qualifications
- Minimum of 3 years of culinary experience with management 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, and Training for Intervention Procedures certifications
- Capacity to work a flexible schedule including days, evenings, weekends, holidays, and events
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, utilizing expertise in costing and writing bulk recipes
- Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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