Overview

Delaware North Sportservice is hiring a Sous Chef to join our team at MetLife Stadium in East Rutherford, New Jersey. As a Sous Chef, you will support the Executive Chef in leading culinary operations for one of the premier premium hospitality environments in sports and entertainment. This role is responsible for executing elevated menus, maintaining exceptional food quality and presentation, overseeing high-volume kitchen operations, and developing a high-performing culinary team. The ideal candidate is a hands-on culinary leader with a passion for delivering outstanding guest experiences, fostering team growth, and maintaining the highest standards of food safety and operational excellence.

 

* Comprehensive relocation assistance 

Additional Details

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

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, 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

Qualifications

• Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation
• Culinary experience in a premium setting such as; elevated dining, catering and events or country club setting.
• 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

This position starts at a minimum of:

$ 65300 per year