Catering Sous Chef II

Delaware North at TD Garden; Daly City (CA); On-site; USD 65,000 - 89,000; Full time

Job summary

Join Delaware North as a Sous Chef at TD Garden, where you will support the Executive Chef in managing high-volume kitchen operations. This role requires strong culinary skills, the ability to lead a diverse team, and a passion for food excellence. With a competitive salary range of $65,300 to $88,200, plus bonuses and comprehensive benefits, this is an ideal opportunity for those looking to inspire and develop a culinary team in a dynamic environment.

Benefits

Medical, dental, and vision insurance

401(k) with up to 4% company match

Paid vacation days and holidays

Tuition reimbursement

Annual performance bonus

Qualifications

• Minimum 3 years of culinary experience with management responsibilities.
• Ability to lead and motivate a diverse team.
• Knowledge of food cost monitoring and sanitation practices.

Responsibilities

• Supervise and lead the culinary team ensuring high-quality food preparation.
• Manage inventory control and food safety compliance.
• Support menu design and recipe development.

Skills

High-volume cooking

Food presentation

Team leadership

Menu development

Food safety

Education

Culinary degree or equivalent

Tools

Word

Excel

Job description

The opportunity

Delaware North Sportservice is hiring a Sous Chef to join our team at TD Garden in Boston, Massachusetts. As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, ensuring exceptional food quality, and leading the culinary team. If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team.

Pay

Minimum – Anticipated Maximum Base Salary: $65,300 – $88,200 / 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/>https://careers.delawarenorth.com/benefits/

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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?

• Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation
• Assist in hiring, training, and mentoring team members, while creating a cohesive work environment
• Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

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 cost, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including 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

Source: Hospitality Online