Arena Kitchen Lead, Part-Time Junior Sous Chef

Delaware North; Detroit (MI); On-site; USD 30,000 - 36,000; Part time

Benefits offered by this job

Weekly pay

Training and development opportunities

Employee discounts

Flexible work schedules

Health, dental, and vision insurance

Job summary

Delaware North Sportservice is hiring a part-time Junior Sous Chef to join our team at Little Caesars Arena in Detroit, Michigan. The role emphasizes supervising line cooks, maintaining kitchen standards, and ensuring quality in Suites and Premium areas of the arena.

Two years' experience as a line cook with supervisory duties is required, along with strong communication, leadership, and math skills for recipe measurement and cost control.

Qualifications

• No college degree required.
• At least two years' experience as a line cook, including supervisory experience.
• Ability to effectively communicate with others and lead in a fast-paced environment.
• Attentive and detail-oriented.
• Basic math skills with an ability to understand, calculate, and follow recipe measurements and proportions.

Responsibilities

• Supervise all team members and ensure food preparation and production meets quality standards in our Suites and Premium areas of the arena.
• Maintain the cleanliness and organization of walk-ins and freezers and ensure all kitchen equipment is in working order.
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food.
• Perform opening, closing and side work duties.
• Actively work to maintain food cost within parameters set by culinary leadership.
• Partner with team members and restaurant managers to satisfy guests.

Skills

Communication

Leadership

Teamwork

Fast-paced work

Job description

Delaware North Sportservice is hiring a part-time Junior Sous Chef to join our team at Little Caesars Arena in Detroit, Michigan. The role emphasizes supervising line cooks, maintaining kitchen standards, and ensuring quality in Suites and Premium areas of the arena.

Two years' experience as a line cook with supervisory duties is required, along with strong communication, leadership, and math skills for recipe measurement and cost control.