Job Overview
Compensation
Salary
Range $62,354.00 - $66,800.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with Company Match
Annual performance bonus
paid vacation days
Paid parental leave
Tuition Reimbursement
Friends-and-family discounts
Job Description
Delaware North Sportservice is a renowned global hospitality and food service company with over 100 years of history and a reputation for excellence in the industry. As a family-owned enterprise, Delaware North operates a diverse portfolio of venues, including iconic sports arenas, national parks, casinos, hotels, and retail operations worldwide. The company is committed to delivering exceptional guest experiences and offers unique career opportunities across various sectors of hospitality. Delaware North at KeyBank Center in Buffalo, New York, proudly manages concessions, clubs, and suites for the NHL's Buffalo Sabres, including a members-only fine dining restaurant within the 19,200-seat arena. This partnership dates back to 1970, the founding year of the Buffalo Sabres, cementing a longstanding relationship centered on hospitality excellence in sports entertainment.
The Sous Chef position at Delaware North Sportservice at KeyBank Center presents an exciting opportunity for culinary professionals who thrive in high-volume, fast-paced environments. This role is pivotal in supporting the Executive Chef by overseeing kitchen operations, leading a culinary team, and ensuring exceptional food quality and consistency according to the company's standards. The Sous Chef will play an integral role in both the daily operation of the kitchen and in broader culinary strategy, including menu development and cost management. This full-time role offers a competitive salary range between $62,354 and $66,800 annually, with additional incentives such as an annual bonus plan based on individual, company, and location performance, or a role-based uncapped sales incentive plan.
In this position, the Sous Chef will supervise and lead culinary team members to promote efficiency, maintain culinary technique standards, and prepare high-quality food consistently. The role involves critical operational duties such as managing food and labor costs, scheduling, inventory oversight, and compliance with health and safety standards. Delaware North values leadership, creativity, and the ability to mentor and grow team members, creating a collaborative and inclusive work environment. The ideal candidate will have a minimum of three years’ experience in a supervisory culinary role within a large production or high-volume food and beverage setting, complemented by strong skills in food presentation, recipe adherence, and financial management of kitchen operations.
Delaware North offers a comprehensive benefits package to support their employees' professional and personal growth. Benefits include medical, dental, and vision insurance, 401(k) plans with up to 4% company match, paid vacation and holidays, paid parental leave, tuition reimbursement, and generous discounts at affiliated hotels and resorts. As an equal opportunity employer, Delaware North upholds a commitment to diversity and inclusion, welcoming applicants regardless of race, gender, age, disability, or other legally protected statuses. This role not only offers a chance to grow within a dynamic hospitality company but also to be part of a legacy that shapes the future of food service in some of the world’s most exciting venues.
The Sous Chef position at Delaware North Sportservice at KeyBank Center presents an exciting opportunity for culinary professionals who thrive in high-volume, fast-paced environments. This role is pivotal in supporting the Executive Chef by overseeing kitchen operations, leading a culinary team, and ensuring exceptional food quality and consistency according to the company's standards. The Sous Chef will play an integral role in both the daily operation of the kitchen and in broader culinary strategy, including menu development and cost management. This full-time role offers a competitive salary range between $62,354 and $66,800 annually, with additional incentives such as an annual bonus plan based on individual, company, and location performance, or a role-based uncapped sales incentive plan.
In this position, the Sous Chef will supervise and lead culinary team members to promote efficiency, maintain culinary technique standards, and prepare high-quality food consistently. The role involves critical operational duties such as managing food and labor costs, scheduling, inventory oversight, and compliance with health and safety standards. Delaware North values leadership, creativity, and the ability to mentor and grow team members, creating a collaborative and inclusive work environment. The ideal candidate will have a minimum of three years’ experience in a supervisory culinary role within a large production or high-volume food and beverage setting, complemented by strong skills in food presentation, recipe adherence, and financial management of kitchen operations.
Delaware North offers a comprehensive benefits package to support their employees' professional and personal growth. Benefits include medical, dental, and vision insurance, 401(k) plans with up to 4% company match, paid vacation and holidays, paid parental leave, tuition reimbursement, and generous discounts at affiliated hotels and resorts. As an equal opportunity employer, Delaware North upholds a commitment to diversity and inclusion, welcoming applicants regardless of race, gender, age, disability, or other legally protected statuses. This role not only offers a chance to grow within a dynamic hospitality company but also to be part of a legacy that shapes the future of food service in some of the world’s most exciting venues.
Job Requirements
- Minimum of 3 years culinary experience with supervisory responsibilities
- Strong leadership and team management skills
- Proficient in high-volume cooking and food presentation
- Familiarity with food cost management and inventory control
- Ability to use computer software like Word and Excel
- Willingness to obtain food safety certifications including ServSafe
- Flexibility to work varied shifts including events and busy periods
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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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