Sous Chef, Bridgestone Arena, Restaurants

Delaware North at Bridgestone Arena; Nashville (TN); On-site; USD 57,000 - 77,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Annual performance bonus

Paid vacation days and holidays

Paid parental bonding leave

Tuition/certification reimbursement

Friends and family discounts

Job summary

Delaware North Sportservice at Bridgestone Arena seeks a Sous Chef to lead the culinary team, overseeing daily operations and ensuring top-quality food for large events. You will drive menu execution, coaching staff, and maintaining standards across high-volume service in a premier venue.

You will manage costs, collaborate with the Executive Chef on menu design, and ensure compliance with health and safety regulations while delivering exceptional guest experiences in a fast-paced environment.

Qualifications

• Minimum of 3 years of culinary experience with management in a large production kitchen or high-volume operation.
• Leadership, coaching, and motivation abilities for a diverse team.
• Experience monitoring food and labor costs, menu costing, ordering, and inventory.
• Proficient computer skills (Word and Excel).
• Certifications: ServSafe, Food Safety Handler, and Training for Intervention Procedures.

Responsibilities

• Supervise and lead the culinary team, ensuring production efficiency, proper techniques, 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, scheduling, inventory control, and ordering/receiving processes.
• Collaborate with the Executive Chef on menu design and recipe development, with costing of bulk recipes.
• Maintain a safe, sanitary, and organized kitchen in compliance with health regulations and company policies.

Skills

Culinary leadership

Team leadership

High-volume cooking

Food and labor cost control

Menu costing and design

Proficient with Word/Excel

Job description

The opportunity

Delaware North Sportservice is seeking a passionate and driven Sous Chef to join our culinary leadership team at Bridgestone Arena, home to unforgettable concerts, premier sporting events, and some of Nashville’s most exciting entertainment experiences.

This is more than a Sous Chef role. It’s an opportunity to lead culinary operations in one of Tennessee’s most iconic venues, where you’ll play a key role in delivering exceptional à la carte dining experiences and executing high-profile events for thousands of guests. From upscale restaurant service to premium hospitality and large-scale event catering, you’ll help create memorable food experiences that are as exciting as the events themselves.

As a member of the culinary leadership team, you’ll oversee daily kitchen operations, support menu execution, and ensure the highest standards of food quality, presentation, and consistency. You’ll lead and develop a talented culinary team while balancing the demands of restaurant service with the fast-paced energy of event-driven hospitality.

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
• 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

Source: Hospitality Online