Job Overview
Employment Type
Full-time
Compensation
Salary
Range $56,800.00 - $76,700.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) 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 respected leader in the hospitality and foodservice industry, known for delivering exceptional guest experiences at some of the most iconic venues around the world. Established with a history surpassing 100 years, Delaware North operates across diverse settings including renowned sports arenas, national parks, casinos, and hotels. One of its flagship establishments is TD Garden in Boston, Massachusetts – an iconic sports and entertainment arena that hosts more than 200 events annually and attracts over 3.5 million visitors. TD Garden serves as the home for the NHL's Boston Bruins and NBA's Boston Celtics and stands as New England's largest sports and entertainment hub. The company prides itself on its legacy as a family-owned business, emphasizing a people-focused culture that nurtures professional growth and career development. Delaware North offers unique career opportunities across multiple domains, including restaurants, sports, gaming, and operations, providing a dynamic and inspiring work environment for individuals aiming to thrive in the hospitality sector.
The role of Sous Chef at TD Garden with Delaware North Sportservice presents an exciting opportunity for culinary professionals who are passionate about their craft and leadership. As a Sous Chef, you will be entrusted with supporting the Executive Chef in managing a high-volume kitchen environment where culinary excellence and operational efficiency are paramount. This position requires a balance of creativity, technical skill, and strong leadership capabilities to inspire and develop a diverse culinary team. You will have significant responsibilities, including supervising production to maintain strict adherence to recipe standards and ensuring the preparation of high-quality food. Success in this role involves collaborating closely with the Executive Chef to design menus and develop recipes that delight guests while managing costs effectively.
Additionally, the Sous Chef will oversee hiring, training, and mentoring team members, fostering a positive and cohesive workplace culture. Operational duties include preparing schedules, managing inventory and ordering processes, and ensuring compliance with state and local health regulations to maintain a safe and sanitary kitchen environment. The position typically requires working flexible shifts that include days, evenings, weekends, and holidays. The pay range for this role is competitive, with an anticipated base salary between $56,800 and $76,700 annually. Delaware North also offers a comprehensive benefits package, including medical, dental, and vision insurance, 401(k) with company match, paid vacation and holidays, parental leave, tuition reimbursement, and generous discounts at affiliated hotels and resorts.
Joining Delaware North means becoming part of a global legacy where personal and professional growth are prioritized. The company’s commitment to diversity and equal opportunity ensures an inclusive workplace where every team member is valued and empowered to succeed. This role is ideal for individuals with a minimum of three years’ culinary experience in high-volume settings, exceptional cooking skills, and proven supervisory experience, ready to take their culinary career to the next level in a dynamic and prestigious environment.
The role of Sous Chef at TD Garden with Delaware North Sportservice presents an exciting opportunity for culinary professionals who are passionate about their craft and leadership. As a Sous Chef, you will be entrusted with supporting the Executive Chef in managing a high-volume kitchen environment where culinary excellence and operational efficiency are paramount. This position requires a balance of creativity, technical skill, and strong leadership capabilities to inspire and develop a diverse culinary team. You will have significant responsibilities, including supervising production to maintain strict adherence to recipe standards and ensuring the preparation of high-quality food. Success in this role involves collaborating closely with the Executive Chef to design menus and develop recipes that delight guests while managing costs effectively.
Additionally, the Sous Chef will oversee hiring, training, and mentoring team members, fostering a positive and cohesive workplace culture. Operational duties include preparing schedules, managing inventory and ordering processes, and ensuring compliance with state and local health regulations to maintain a safe and sanitary kitchen environment. The position typically requires working flexible shifts that include days, evenings, weekends, and holidays. The pay range for this role is competitive, with an anticipated base salary between $56,800 and $76,700 annually. Delaware North also offers a comprehensive benefits package, including medical, dental, and vision insurance, 401(k) with company match, paid vacation and holidays, parental leave, tuition reimbursement, and generous discounts at affiliated hotels and resorts.
Joining Delaware North means becoming part of a global legacy where personal and professional growth are prioritized. The company’s commitment to diversity and equal opportunity ensures an inclusive workplace where every team member is valued and empowered to succeed. This role is ideal for individuals with a minimum of three years’ culinary experience in high-volume settings, exceptional cooking skills, and proven supervisory experience, ready to take their culinary career to the next level in a dynamic and prestigious environment.
Job Requirements
- Minimum of 3 years culinary experience with supervisory responsibilities
- ability to lead and motivate a diverse team
- knowledge of food safety and sanitation standards
- proficiency with computer software such as Word and Excel
- ability to obtain relevant food safety certifications
- willingness to work flexible shifts including days, evenings, weekends, and holidays
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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