Premium Club Sous Chef

Delaware North at Truist Park; Atlanta (GA); On-site; USD 6,900 - 76,800; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Annual bonus program

Paid vacation

Parental leave

Tuition reimbursement

Employee discounts

Job summary

Delaware North Sportservice at Truist Park in Atlanta, GA is seeking a talented Sous Chef to lead our culinary team in a fast-paced, high-volume environment. You will partner with the Executive Chef to oversee kitchen operations, ensure food quality, and develop a cohesive team of culinary professionals.

Requirements include a minimum of 3 years in culinary leadership, experience in high-end settings, strong costing and inventory skills, and certification in ServSafe or related food safety

Qualifications

• Minimum 3 years of culinary leadership in a large production kitchen or high-volume operation.
• Experience in fine dining or high-end restaurants is desirable.
• Ability to lead, coach and motivate a diverse team.
• Knowledge of menu costing, inventory, and cost control practices.
• Proficient with Word and Excel.

Responsibilities

• Supervise and lead the culinary team to ensure efficiency and high-quality food.
• Assist in hiring, training, and mentoring team members.
• Support food and labor cost management, scheduling, inventory, and purchasing processes.
• Collaborate on menu design, costing and bulk recipe development.
• Maintain a safe, sanitary kitchen in compliance with health regulations.

Skills

Leadership

Team management

Cost control

Food safety

Kitchen operations

Communication

Education

ServSafe certification

Food Safety Handler

TIPs certification

Tools

Excel

Word

Job description

The opportunity

Delaware North Sportservice is seeking a talented Sous Chef to join our culinary team at Truist Park in Atlanta, Georgia. In this exciting leadership role, you’ll partner with the Executive Chef to oversee high-volume kitchen operations, deliver exceptional food quality, and help lead and develop a team of culinary professionals. We’re looking for a chef who brings creativity, strong leadership, and a passion for delivering outstanding guest experiences in a fast-paced, dynamic environment.

Pay

Minimum – Anticipated Maximum Base Salary: $56,900 – $76,800 / 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
• Previous culinary experience in fine dining or high-end restaurant, desirable
• 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

Shift details

Days
Evenings
Holidays
Weekends
8hr shift
10hr shift
12hr shift
Events

Source: Hospitality Online