Sous Chef, KeyBank Center

Albany, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $62,354.00 - $66,800.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k)

Annual performance bonus

Paid vacation

Paid parental leave

Tuition Reimbursement

Employee Discounts

Job Description

Delaware North Sportservice is a well-established hospitality company that has been a trusted partner of the NHL's Buffalo Sabres since 1970. The company manages concessions, clubs, suites, and a members-only fine dining restaurant within the 19,200-seat KeyBank Center in Buffalo, New York. This venue is a major sports and entertainment hub, and Delaware North plays a crucial role in delivering exceptional food and service experiences to fans and guests. The company is part of Delaware North, a family-owned global hospitality leader with over 100 years of history, operating in sports arenas, national parks, casinos, and resorts worldwide. Delaware North emphasizes a people-first culture that supports its employees' personal and professional growth, offering unique career paths across various hospitality sectors such as restaurants, hotels, gaming, and retail.

The Sous Chef position available at KeyBank Center is a fantastic opportunity for culinary professionals seeking to advance their careers in a dynamic, high-volume environment. The role involves supporting the Executive Chef in overseeing the kitchen operations during events, ensuring food quality meets the highest standards, and leading the culinary team effectively. The Sous Chef will play a pivotal role in menu design, recipe development, and managing food and labor costs. This position requires a proactive leader who can train, motivate, and mentor kitchen staff while maintaining a safe, sanitary, and organized kitchen compliant with health regulations. Working in this role means contributing to memorable food experiences for thousands of guests at a major sports and entertainment venue.

This is a full-time role that offers a competitive salary range from $62,354 to $66,800 per year, along with an annual bonus plan based on company and individual performance or an uncapped sales incentive. The salary reflects the company’s commitment to rewarding experience and excellence, with increased compensation possible in exceptional cases. The company provides a comprehensive benefits package that supports work-life balance and career development, including medical, dental, vision insurance, 401(k) plan with company match, paid vacation, parental leave, tuition reimbursement, and employee discounts. Delaware North takes pride in fostering an inclusive work environment and is an equal opportunity employer. This position offers a unique chance to join a global legacy and grow within a reputable organization dedicated to providing great times in great places.

Job Requirements

Minimum of 3 years of culinary experience with previous supervisory responsibilities
Strong leadership and team management skills
Ability to work flexible schedules including events
Proficient with basic computer applications
Knowledge of food safety standards and ability to obtain necessary certifications
Effective communication and organizational skills

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