Premium Club Chef

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

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation/sick days

Parental bonding leave

Tuition/certification reimbursement

Friends-and-family discounts

Job summary

Delaware North at MetLife Stadium is seeking a Sous Chef to join our culinary team at MetLife Stadium in East Rutherford, New Jersey. You will support the Executive Chef in leading culinary operations, executing elevated menus, maintaining food quality, and developing a high-performing team in a premium hospitality environment.

You will supervise a large kitchen, assist in hiring and mentoring staff, and manage schedules, inventories, and cost controls to uphold safety and quality standards.

Qualifications

• Minimum 3 years of culinary experience with management responsibilities.
• Experience in premium/high-volume settings such as elevated dining, catering, events, or country clubs.

Responsibilities

• Supervise and lead the culinary team, ensuring production efficiency and high-quality food.
• Assist in hiring, training and mentoring team members to build a cohesive unit.
• Support food and labor cost management, prepare schedules, oversee inventory, and manage ordering/receiving.

Skills

Culinary leadership

Team mentoring

Cost management

Menu costing

High-volume cooking

Food safety

Tools

Word

Excel

Job description

The opportunity

Delaware North Sportservice is hiring a Sous Chef to join our team at MetLife Stadium in East Rutherford, New Jersey. As a Sous Chef, you will support the Executive Chef in leading culinary operations for one of the premier premium hospitality environments in sports and entertainment. This role is responsible for executing elevated menus, maintaining exceptional food quality and presentation, overseeing high-volume kitchen operations, and developing a high-performing culinary team. The ideal candidate is a hands-on culinary leader with a passion for delivering outstanding guest experiences, fostering team growth, and maintaining the highest standards of food safety and operational excellence.

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/.

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
• Culinary experience in a premium setting such as; elevated dining, catering and events or country club setting.
• 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 costs, 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