Premium Club Sous Chef

Pay

Minimum – Anticipated Maximum Base Salary: $56,900 – $76,800 / 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?

• Support the Executive Chef in managing premium club and suite kitchen operations.
• Lead the preparation and execution of food service for approximately 50 luxury suites and premium hospitality events.
• Create visually appealing dishes utilizing family-style, plated, buffet, and platter presentations.
• Oversee daily event preparation, production, and service execution.
• Manage inventory, ordering, scheduling, food costing, and labor controls.
• Maintain the highest standards of food quality, consistency, and presentation.
• Utilize advanced butchery skills and culinary techniques to support menu execution.
• Train, coach, and develop culinary team members while promoting a culture of excellence.
• Ensure compliance with all food safety and sanitation standards.

More about you

• Minimum of 2-3 years of management experience as a Sous Chef in a high-volume upscale restaurant, premium hospitality, hotel, catering, or event venue environment.
• Strong upscale culinary background with a passion for innovative, high-quality cuisine.
• Proven expertise in plating, dish composition, and food presentation.
• Experience executing family-style, plated, buffet, and premium event service.
• Advanced knife skills and strong butchery experience.
• Knowledge of inventory management, purchasing, scheduling, and food costing.
• Microsoft office experience; Word & Excel
• Ability to thrive in a fast-paced, event-driven environment while managing multiple priorities.
• Strong leadership, communication, and team development skills.

Shift details

Days
Evenings
On call
Holidays
Evenings as needed
Weekends
10hr shift
12hr shift
Events