Elite Stadium Sous Chef - Lead High-Volume Culinary Team

Delaware North; East Rutherford (NJ); On-site; USD 65,000 - 88,000; Full time

Benefits offered by this job

Relocation assistance

Medical insurance

Dental insurance

Vision insurance

401(k) match

Annual performance bonus

Paid vacation and holidays

Paid parental leave

Tuition reimbursement

Employee discounts

Job summary

Delaware North Sportservice at MetLife Stadium in East Rutherford, NJ, seeks a hands-on Sous Chef to support the Executive Chef in leading high-volume culinary operations and delivering elevated menus.

The ideal candidate has at least 3 years of culinary leadership in premium settings, excels in food quality, safety, and team development, and can manage cost and inventory while delivering exceptional guest experiences.

Qualifications

• Minimum of 3 years of culinary experience with management responsibilities in a large production kitchen or high-volume operation.
• Premium setting experience (elevated dining, catering, events, or country club).
• Strong skills in high-volume cooking, food presentation, and leading a diverse team.
• Knowledge of cost control, inventory, ordering, and food safety/sanitation.
• Proficient in Word and Excel; ServSafe/food safety certifications preferred.

Responsibilities

• Supervise and lead the culinary team to ensure production efficiency, proper techniques, and high-quality food.
• Assist in hiring, training, and mentoring team members, fostering a cohesive work environment.
• Support food and labor cost management, scheduling, inventory control, and receiving processes.
• Collaborate with the Executive Chef on menu design and recipe development with costing expertise.
• Maintain a safe, sanitary kitchen and comply with health regulations and company policies.

Skills

culinary leadership

cost control

team development

food safety

proficiency in Word/Excel

Job description

Delaware North Sportservice at MetLife Stadium in East Rutherford, NJ, seeks a hands-on Sous Chef to support the Executive Chef in leading high-volume culinary operations and delivering elevated menus.

The ideal candidate has at least 3 years of culinary leadership in premium settings, excels in food quality, safety, and team development, and can manage cost and inventory while delivering exceptional guest experiences.