Catering Sous Chef II Position Available In DeKalb, Georgia

Catering Sous Chef II

Compensation:

$56,900 to $76,800 per year
The opportunity
Delaware North Sportservice is hiring a Sous Chef to join our team at Truist Park in Atlanta, Georgia. As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume Catering kitchen operations, ensuring exceptional food quality, and leading the culinary team. If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team.
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?
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
More about you
Minimum of 3 years of culinary catering experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation
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, BEO’s, 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
Day shift
Evening shift
Holidays
Monday to Friday
Evenings as needed
Weekends
Event based

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