What are the responsibilities and job description for the Sous Chef position at Delaware North at Comerica Park?
Compensation: $53,200 to $71,800 per year
The opportunity
Delaware North Sportservice is seeking an experienced Sous Chef to join our culinary team at Comerica Park in Detroit, Michigan. In this role, you will partner closely with the Executive Chef to oversee high‑volume kitchen operations, uphold exceptional food quality and presentation standards, and mentor a talented culinary staff.
If you bring strong culinary expertise, creativity, and proven leadership skills, we invite you to apply and help shape an inspiring, high‑performance kitchen environment.
Pay
Minimum – Anticipated Maximum Base Salary: $53,200 – $71,800 / 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/.
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?
- 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 that complies with state and local health department regulations and company policies
More about you
- Minimum of 3 years of culinary experience with previous supervisory responsibilities in a large production kitchen or high-volume food and beverage operation
- Prior experience in an upscale restaurant or private country club environment is highly preferred
- 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 cost, 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
Shift details
Days
Evenings
Weekends
- Share: Email
- Tweet
Salary : $53,200 - $71,800