Arena Sous Chef — Lead High-Volume Culinary Team

Delaware North at Little Caesars Arena; Detroit (MI); On-site; USD 61,000 - 83,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) with company match

Annual performance bonus

Paid vacation days

Parental leave

Tuition reimbursement

Friends-and-family discounts

Job summary

Delaware North Sportservice at Little Caesars Arena in Detroit is seeking a Sous Chef to lead the culinary team in the Players Club. You will oversee kitchen operations, ensure quality, and support menu execution in a fast-paced sports and entertainment setting.

The role requires at least 3 years of leadership in a production kitchen, strong cost-control skills, and the ability to mentor staff. A comprehensive benefits package and paid time off are offered as part of our team.

Qualifications

• Minimum of 3 years of culinary leadership in a large production kitchen or high-volume operation.
• Experience in high-end or fine dining or events is desirable.
• Strong leadership, coaching, and team-building abilities.
• Knowledge of food safety, sanitation, and cost controls, with recipe adherence.

Responsibilities

• Supervise and lead the culinary team, ensuring efficiency, proper techniques, and high-quality food.
• Assist in hiring, training, and mentoring staff to foster a cohesive environment.
• Support food and labor cost management, schedules, inventory, and receiving processes.
• Collaborate on menu design and recipe development with costing considerations.
• Maintain a safe, sanitary kitchen compliant with health regulations and policies.

Skills

Team leadership

Culinary excellence

Costing and menu development

Food safety & sanitation

Tools

Word

Excel

Job description

Delaware North Sportservice at Little Caesars Arena in Detroit is seeking a Sous Chef to lead the culinary team in the Players Club. You will oversee kitchen operations, ensure quality, and support menu execution in a fast-paced sports and entertainment setting.

The role requires at least 3 years of leadership in a production kitchen, strong cost-control skills, and the ability to mentor staff. A comprehensive benefits package and paid time off are offered as part of our team.