Job Overview
Employment Type
Full-time
Compensation
Salary
Range $62,354.00 - $66,800.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with up to 4% 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 prominent leader in the hospitality and food service industry, renowned for providing exceptional culinary experiences across various high-profile venues. Among its many operations, the company manages concessions, clubs, and suites at the KeyBank Center in Buffalo, New York, home to the NHL's Buffalo Sabres. Delaware North has been a valued partner of the Sabres since the team's inception in 1970, highlighting its longstanding commitment to excellence in sports venue food service. The company operates within a global legacy as a family-owned business with over a century of history, offering unique and rewarding career paths in iconic locations such as sports arenas, national parks, casinos, and hotels. Delaware North places a strong emphasis on its team members' professional and personal growth, providing comprehensive benefits and opportunities for career advancement in a supportive and dynamic environment.
The role of Sous Chef at Delaware North Sportservice in KeyBank Center is a vital position responsible for supporting the Executive Chef in managing a high-volume kitchen operation. This role demands a skilled culinary professional who can oversee daily kitchen activities, ensuring food quality and consistency while leading and mentoring the culinary team. The Sous Chef plays a crucial part in maintaining adherence to recipe standards, managing food costs, and helping in menu design and development, ultimately contributing to the company’s reputation for outstanding food service. This position offers an anticipated salary range between $62,354 and $66,800 annually, alongside a performance-based bonus or uncapped sales incentives. The company encourages candidates with strong culinary expertise, leadership abilities, and a passion for creating exceptional dining experiences to apply and help elevate the culinary program at KeyBank Center. This opportunity is ideal for those who thrive in fast-paced environments and are eager to contribute to a team-oriented and innovative kitchen culture.
The role of Sous Chef at Delaware North Sportservice in KeyBank Center is a vital position responsible for supporting the Executive Chef in managing a high-volume kitchen operation. This role demands a skilled culinary professional who can oversee daily kitchen activities, ensuring food quality and consistency while leading and mentoring the culinary team. The Sous Chef plays a crucial part in maintaining adherence to recipe standards, managing food costs, and helping in menu design and development, ultimately contributing to the company’s reputation for outstanding food service. This position offers an anticipated salary range between $62,354 and $66,800 annually, alongside a performance-based bonus or uncapped sales incentives. The company encourages candidates with strong culinary expertise, leadership abilities, and a passion for creating exceptional dining experiences to apply and help elevate the culinary program at KeyBank Center. This opportunity is ideal for those who thrive in fast-paced environments and are eager to contribute to a team-oriented and innovative kitchen culture.
Job Requirements
- 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
- 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 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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