Job Description

Delaware North Sportservice is searching for an Executive Sous Chef to join our team at Comerica Park in Detroit, Michigan. As Executive Sous Chef, you will be responsible for the daily supervision and production of an all inclusive Clubs, 3 restaurants and assist with Special events.If you're dedicated, passionate, and ambitious and looking for an opportunity to grow your culinary career with a leading hospitality company, apply now for this Executive Sous Chef position.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

Delaware North operates concessions, premium dining, and retail services at the 41,297-seat Comerica Park, home of the MLB's Detroit Tigers. Delaware North has been a partner of the Tigers since 1930. Our chefs create a unique dining experience at the exclusive Tiger Club that offers a full view of the field. An extensive menu with an emphasis on Detroit-inspired fare is created for every game.

• Showcase culinary expertise with refined cooking technique, style, and taste
• Hire and train kitchen and service team members; supervise activities of supervisors, cooks, and utility workers
• Assist the Executive Chef with daily supervision and production of all operations and events
• Coordinate kitchen operations and plan menus while monitoring labor and food costs
• Oversee inventory of food product; coordinate product ordering and receiving
• Maintain a safe, clean, and organized kitchen that complies with state and local health department regulations

• Minimum 5 years' experience in culinary arts, including previous experience working in the back-of-house in a high-volume restaurant or banquets department and in a management role
• ServSafe certification required
• Knowledge of best practices for monitoring of food and labor cost, menu development, costing, ordering, and inventory procedures
• Ability to follow and write bulk recipes
• Proficient computer skills in Word, Excel, and kitchen computer production systems; knowledge of basic accounting procedures
• Ability to lead, coach, develop, and train kitchen team members
• No degree required

Delaware North