Executive Sous Chef, Highmark Stadium
Delaware North - Orchard Park, NY
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Delaware North Sportservice is searching for an Executive Sous Chef to join our team at Highmark Stadium in Orchard Park, New York. As Executive Sous Chef, you will be responsible for the daily supervision and production of all kitchen operations and 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.PayBenefitsAt 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 insurance401(k) with up to 4% company matchAnnual performance bonus based on level, as well as individual, company, and location performancePaid vacation days and holidaysPaid parental bonding leaveTuition and/or professional certification reimbursementGenerous friends-and-family discounts at many of our hotels and resortsDelaware North operates concessions, and premium dining at Highmark Stadium since dating back to 1992. The 71,870-seat venue is home of the NFL's Buffalo Bills. Our culinary team creates locally and regionally inspired fare for the stadium's concession outlets. Premium dining includes suites and clubs offering in-seat service.Showcase culinary expertise with refined cooking technique, style, and tasteHire and train kitchen and service team members; supervise activities of supervisors, cooks, and utility workersAssist the Executive Chef with daily supervision and production of all operations and eventsCoordinate kitchen operations and plan menus while monitoring labor and food costsOversee inventory of food product; coordinate product ordering and receivingMaintain a safe, clean, and organized kitchen that complies with state and local health department regulationsMinimum 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 roleServSafe certification requiredKnowledge of best practices for monitoring of food and labor cost, menu development, costing, ordering, and inventory proceduresAbility to follow and write bulk recipesProficient computer skills in Word, Excel, and kitchen computer production systems; knowledge of basic accounting proceduresAbility to lead, coach, develop, and train kitchen team membersNo degree required
Created: 2024-09-07