Sous Chef

Pay

Minimum – Anticipated Maximum Base Salary: $61,200 – $82,600 / 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?

• Lead the planning, execution, and oversight of banquet and catering functions ranging from small meetings to large-scale events of up to 500 guests
• Coordinate production schedules, staffing plans, and culinary logistics to ensure successful execution of multiple simultaneous events while maintaining daily restaurant, lounge, and hotel food service operations
• Manage food ordering, inventory levels, and purchasing to support both catering and a la carte business needs while meeting food cost objectives
• Work closely with Sales, Banquets, and Operations teams to review event orders, forecast production requirements, and ensure guest expectations are exceeded
• Supervise culinary teams during event setup, service, and breakdown while maintaining Delaware North food safety, sanitation, and quality standards
• Monitor labor deployment and kitchen efficiency to maximize productivity during high-volume periods
• Maintain recipe, portion, and presentation standards across all hotel and catering outlets

More about you

• Minimum of 3 years of culinary experience with previous management 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 costs, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Microsoft 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

Shift details

Days
Evenings
On call
Split shift
Overnight
Holidays
M-F
Evenings as needed
Weekends
Every weekend
Weekends only
8hr shift
10hr shift
12hr shift
Events
OT as needed
monday
Weekdays as needed