Arena Sous Chef — Premium Club Dining Lead

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

Benefits offered by this job

Health insurance

401(k) matching

Annual bonus program

Paid vacation and holidays

Parental bonding leave

Tuition reimbursement

Friends and family discounts

Job summary

Delaware North Sportservice is seeking a Sous Chef to lead the culinary team at the Players Club in Little Caesars Arena, Detroit. You will oversee kitchen operations, ensure menu execution, and mentor a fast-paced team to deliver exceptional dining experiences.

The role requires at least 3 years of culinary leadership in large-volume settings, with a background in fine dining or events being a plus. ServSafe and related certifications are desirable.

Qualifications

• Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food operation.
• Culinary experience in high-end or fine dining restaurant, upscale country club or catering and events is desirable.
• Ability to monitor food and labor costs, menu development, costing, inventory, and food safety and sanitation.

Responsibilities

• Supervise and lead the culinary team, ensuring production efficiency and high-quality food preparation.
• Assist in hiring, training, and mentoring team members to create a cohesive work environment.
• Support food and labor cost management, prepare schedules, oversee inventory, and manage ordering/receiving.
• Collaborate with the Executive Chef on menu design and recipe development with costing knowledge.
• Maintain a safe, sanitary kitchen compliant with health regulations and company policies.

Skills

Culinary leadership

High-volume cooking

Team coaching

Menu costing

Food safety

Tools

Word

Excel

Job description

Delaware North Sportservice is seeking a Sous Chef to lead the culinary team at the Players Club in Little Caesars Arena, Detroit. You will oversee kitchen operations, ensure menu execution, and mentor a fast-paced team to deliver exceptional dining experiences.

The role requires at least 3 years of culinary leadership in large-volume settings, with a background in fine dining or events being a plus. ServSafe and related certifications are desirable.