Sous Chef

Pay

Minimum – Anticipated Maximum Base Salary: $53,200 – $71,800 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer: 

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match 
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Assist in daily preparation and execution of meals for the Detroit Tigers players, staff, and coaches (10-75 meals per service)
• Supervise and manage back-of-house prep, ensuring production efficiency, proper culinary techniques, and adherence to recipe standards
• Assist in hiring, training, and mentoring team members, while creating a cohesive work environment
• Set up and break down player buffet lines, hydration stations, and snack areas in the clubhouse
• Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
• Collaborate with MLB Nutrition Coordinator to coordinate team catering orders when the team is on the road
• Contribute to recipe development and nutrition-forward menu innovation
• Maintain a safe, sanitary, and organized kitchen in accordance with ServSafe and HACCP standards

More about you

• 3+ years of culinary supervisory experience in a professional kitchen; sports, healthcare, or high-performance culinary settings preferred
• Culinary degree or equivalent experience preferred
• Strong understanding of culinary nutrition and performance fueling strategies
• Knowledge of best practices for monitoring food and labor cost, menu development, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler certifications
• Capacity to work a flexible schedule including weekends, holidays, and evenings

Shift details

Days
Evenings
Holidays
Weekends