Executive Sous Chef

1 month ago

Detroit, Michigan, United States Delaware North at Comerica Park Full time
The Opportunity

Delaware North Sportservice is searching for an Executive Sous Chef to join our team at Comerica Park in Detroit, Michigan. As Executive Sous Chef, you will be responsible for the daily supervision and production of all kitchen operations and events.

If you're dedicated, passionate, and ambitious and looking for an opportunity to grow your culinary career with a leading hospitality company, apply now for this Executive Sous Chef position.

Pay

Minimum – Anticipated Maximum Base Salary: $ $82600 / 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 Benefits

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
Responsibilities Showcase culinary expertise with refined cooking technique, style, and taste
Hire and train kitchen and service team members; supervise activities of supervisors, cooks, and utility workers
Assist the Executive Chef with daily supervision and production of all operations and events
Coordinate kitchen operations and plan menus while monitoring labor and food costs
Oversee inventory of food product; coordinate product ordering and receiving
Maintain a safe, clean, and organized kitchen that complies with state and local health department regulations
Qualifications Minimum 5 years' experience in culinary arts, including previous experience working in the back-of-house in a high-volume restaurant or banquets department and in a management role
ServSafe certification required
Knowledge of best practices for monitoring of food and labor cost, menu development, costing, ordering, and inventory procedures
Ability to follow and write bulk recipes
Proficient computer skills in Word, Excel, and kitchen computer production systems; knowledge of basic accounting procedures
Ability to lead, coach, develop, and train kitchen team members
No degree required
Shift Details Day shiftEvening shiftHolidaysWeekends Who We Are Delaware North operates concessions, premium dining, and retail services at the 41,297-seat Comerica Park, home of the MLB's Detroit Tigers. Delaware North has been a partner of the Tigers since 1930. Our chefs create a unique dining experience at the exclusive Tiger Club that offers a full view of the field. An extensive menu with an emphasis on Detroit-inspired fare is created for every game. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Source: Hospitality Online

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