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 is a renowned global hospitality and food service company with a rich history spanning over 100 years. Established as a family-owned business, Delaware North proudly stands as a leader in delivering exceptional service across diverse sectors including sports, gaming, national parks, and hospitality. At the heart of the company’s operations is a commitment to creating memorable experiences for guests and fostering inclusive, growth-oriented work environments for its employees. With a presence in iconic locations such as major sports arenas, national parks, and upscale hotels, Delaware North offers a dynamic and thriving workplace for individuals seeking meaningful careers in the hospitality industry.
Delaware North Sportservice, a division within this respected organization, manages concessions, clubs, and suites for the NHL's Buffalo Sabres at KeyBank Center in Buffalo, New York. Since 1970, Delaware North has been a trusted partner of the Sabres, overseeing a variety of food and beverage operations at the 19,200-seat arena including a members-only fine dining restaurant and multiple concession outlets. This division exemplifies Delaware North’s dedication to high-quality culinary experiences and customer satisfaction in a fast-paced, high-volume environment.
The Sous Chef role at KeyBank Center is a pivotal position designed for culinary professionals passionate about food excellence and team leadership. This opportunity invites candidates to support the Executive Chef in managing day-to-day kitchen operations, focusing on producing superior culinary products while maintaining efficiency and safety. The Sous Chef will play an essential role in mentoring and leading the culinary team, ensuring adherence to recipe standards, and contributing to menu development. By fostering a collaborative kitchen environment, the Sous Chef helps drive the culinary program’s innovation and overall success.
This full-time position offers a competitive salary range of $62,354 to $66,800 annually, supplemented by an annual bonus plan based on company and individual performance, or an uncapped sales incentive plan depending on the role. These financial incentives are aligned to reward dedication and outstanding performance. Delaware North also offers comprehensive benefits, including medical, dental, and vision insurance, 401(k) plans with company match, paid time off, and additional perks aimed at supporting employee well-being and professional growth.
The ideal candidate for this role will bring at least three years of culinary experience, including supervisory responsibilities in a high-volume kitchen setting. Strong skills in food preparation, presentation, and recipe adherence are crucial, as well as expertise in managing food and labor costs, inventory control, and ordering. Applicants should be knowledgeable about food safety and sanitation standards and capable of working flexible hours to meet business demands.
Working at Delaware North means joining a vibrant, supportive team that values creativity, leadership, and continuous improvement. Employees benefit from opportunities for professional development, including tuition and certification reimbursement. The company’s culture encourages collaboration, respect, and empowerment, fostering career advancement within a globally recognized organization. Ultimately, the Sous Chef at KeyBank Center contributes significantly to delivering unparalleled hospitality to sports fans and guests, ensuring their experience is nothing short of exceptional.
Delaware North Sportservice, a division within this respected organization, manages concessions, clubs, and suites for the NHL's Buffalo Sabres at KeyBank Center in Buffalo, New York. Since 1970, Delaware North has been a trusted partner of the Sabres, overseeing a variety of food and beverage operations at the 19,200-seat arena including a members-only fine dining restaurant and multiple concession outlets. This division exemplifies Delaware North’s dedication to high-quality culinary experiences and customer satisfaction in a fast-paced, high-volume environment.
The Sous Chef role at KeyBank Center is a pivotal position designed for culinary professionals passionate about food excellence and team leadership. This opportunity invites candidates to support the Executive Chef in managing day-to-day kitchen operations, focusing on producing superior culinary products while maintaining efficiency and safety. The Sous Chef will play an essential role in mentoring and leading the culinary team, ensuring adherence to recipe standards, and contributing to menu development. By fostering a collaborative kitchen environment, the Sous Chef helps drive the culinary program’s innovation and overall success.
This full-time position offers a competitive salary range of $62,354 to $66,800 annually, supplemented by an annual bonus plan based on company and individual performance, or an uncapped sales incentive plan depending on the role. These financial incentives are aligned to reward dedication and outstanding performance. Delaware North also offers comprehensive benefits, including medical, dental, and vision insurance, 401(k) plans with company match, paid time off, and additional perks aimed at supporting employee well-being and professional growth.
The ideal candidate for this role will bring at least three years of culinary experience, including supervisory responsibilities in a high-volume kitchen setting. Strong skills in food preparation, presentation, and recipe adherence are crucial, as well as expertise in managing food and labor costs, inventory control, and ordering. Applicants should be knowledgeable about food safety and sanitation standards and capable of working flexible hours to meet business demands.
Working at Delaware North means joining a vibrant, supportive team that values creativity, leadership, and continuous improvement. Employees benefit from opportunities for professional development, including tuition and certification reimbursement. The company’s culture encourages collaboration, respect, and empowerment, fostering career advancement within a globally recognized organization. Ultimately, the Sous Chef at KeyBank Center contributes significantly to delivering unparalleled hospitality to sports fans and guests, ensuring their experience is nothing short of exceptional.
Job Requirements
- Minimum of three years culinary experience including supervisory responsibilities
- Strong culinary skills with focus on high-volume cooking and food presentation
- Knowledge of food safety and sanitation regulations
- Proficiency in computer applications such as Word and Excel
- Ability to work flexible hours including events and weekends
- Certification or ability to obtain ServSafe Food Safety Handler and TIP certifications
- Excellent leadership and communication skills
Job Qualifications
- Minimum of three 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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