Sous Chef

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

The opportunity

Delaware North Sportservice is hiring a Sous Chef to join our team at Little Caesars Arena in Detroit, Michigan. 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 at Mike’s Pizza. If you have excellent culinary skills, creativity, and strong leadership abilities.

Pay

Minimum – Anticipated Maximum Base Salary: $53,200 – $71,800 / 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
• 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 supervisory 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 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

Shift details

Days
Evenings
M-F
Holidays
Events
Weekends

Source: Hospitality Online