Sous Chef: Lead High-Volume Kitchen & Menu Innovation

Delaware North; Detroit (MI); On-site; USD 60,000 - 78,000; 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 or certification reimbursement

Friends-and-family discounts

Job summary

Delaware North 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, assist in hiring and training, and help control food and labor costs while collaborating on menu development.

The role requires strong leadership, culinary expertise, and the ability to work a flexible schedule including evenings, weekends, and holidays.

Qualifications

• Minimum of 3 years of culinary experience with supervisory responsibilities.
• Excellent leadership and ability to train and mentor a diverse team.
• Knowledge of cost monitoring, inventory, and menu/Costing practices.

Responsibilities

• 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 in compliance with health regulations and company policies.

Skills

High-volume cooking

Supervisory experience

Menu design & recipe development

Food cost management

Inventory control

Food safety & sanitation

Computer literacy (Word & Excel)

Tools

Microsoft Excel

Job description

Delaware North 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, assist in hiring and training, and help control food and labor costs while collaborating on menu development.

The role requires strong leadership, culinary expertise, and the ability to work a flexible schedule including evenings, weekends, and holidays.