Sous Chef, TD Garden

Lowell, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $76,700.00 - $96,600.00

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 leave

Tuition Reimbursement

Friends-and-family discounts

Job Description

Delaware North is a globally recognized hospitality and food service company with over 100 years of history, renowned for operating at some of the most iconic venues and destinations around the world. Their portfolio includes national parks, sports arenas, casinos, and hotels, making them a leader in the hospitality industry. Headquartered as a family-owned business, Delaware North prides itself on its commitment to employee growth, community involvement, and delivering exceptional guest experiences. One of their flagship operations is at TD Garden in Boston, Massachusetts, a premier sports and entertainment arena that hosts the NHL's Boston Bruins, NBA's Boston Celtics, and more than 200 events annually, drawing over 3.5 million visitors.

Delaware North Sportservice at TD Garden is seeking a talented and driven Sous Chef to join their culinary team. This role is essential in managing high-volume culinary operations while maintaining outstanding food quality and presentation standards in a fast-paced and high-profile environment. The Sous Chef will work closely with the Executive Chef to lead and inspire the culinary team, ensuring efficiency, creativity, and adherence to recipe and safety standards. The position offers a competitive salary range of $76,700 to $96,600 per year, along with an annual bonus plan tied to individual and company performance, and comprehensive relocation assistance.

This opportunity is ideal for a passionate culinary professional who thrives under pressure and is eager to innovate within a world-class venue renowned for its vibrant atmosphere and high guest expectations. The Sous Chef will participate in menu development, cost management, staff training, and maintaining a safe, sanitary kitchen environment, all while fostering a positive and cohesive team culture. Delaware North values personal and professional development, offering extensive benefits including medical coverage, 401(k) with company match, paid time off, parental leave, and tuition reimbursement, among others. Joining this team means becoming part of a global legacy dedicated to shaping the future of hospitality and creating memorable experiences for millions of guests each year.

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
Ability to lead, coach, and motivate a diverse team
Knowledge of food and labor cost management, menu development, ordering, inventory, and food safety
Proficient computer skills including Word and Excel
Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
Capacity to work flexible schedules 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