Senior Sous Chef - High-Volume Kitchen Leadership

Delaware North at Little Caesars Arena; Detroit (MI); On-site; USD 53,000 - 72,000; Full time

Benefits offered by this job

Medical insurance

401(k) with up to 4% match

Annual performance bonus

Paid vacation and holidays

Paid parental bonding leave

Tuition reimbursement

Friends-and-family discounts

Job summary

Delaware North Sportservice at Little Caesars Arena in Detroit, MI, is seeking a Sous Chef to support the Executive Chef in managing high-volume kitchen operations and leading the culinary team. You will ensure exceptional food quality, oversee production, and mentor staff in a fast-paced environment.

The role requires at least 3 years of supervisory culinary experience, strong leadership, and proficiency in costing, inventory, and menu collaboration. A flexible schedule is expected.

Qualifications

• Minimum of 3 years of culinary experience with supervisory responsibilities in a large production kitchen or high-volume operation.
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence.
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications.

Responsibilities

• Supervise and lead the culinary team, ensuring production efficiency and high-quality food.
• Assist in hiring, training, and mentoring team members.
• Support food and labor cost management, schedules, inventory, and receiving processes.
• Collaborate with the Executive Chef on menu design and recipe development.
• Maintain a safe, sanitary kitchen compliant with health regulations.

Skills

Culinary leadership

High-volume cooking

Food presentation

Cost management

Tools

Word

Excel

Job description

Delaware North Sportservice at Little Caesars Arena in Detroit, MI, is seeking a Sous Chef to support the Executive Chef in managing high-volume kitchen operations and leading the culinary team. You will ensure exceptional food quality, oversee production, and mentor staff in a fast-paced environment.

The role requires at least 3 years of supervisory culinary experience, strong leadership, and proficiency in costing, inventory, and menu collaboration. A flexible schedule is expected.