What are the responsibilities and job description for the Executive Sous Chef position at Delaware North at Amalie Arena?
Compensation: $56,900 - $76,800 / year
The opportunity
Delaware North Sportservice is searching for an Executive Sous Chef to join our team at Amalie Arena in Tampa, Florida. 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.
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/>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?
- 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
More about you
- 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
Shift details
Day shift
Weekends
Evening shift
Event based
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Salary : $56,900 - $76,800
