The opportunity Delaware North Sportservice is searching for a Sous Chef to lead the culinary team for the Players Club at Little Caesars Arena in Detroit, Michigan. In this role, you will help lead kitchen operations in one of the arena's premier hospitality spaces, delivering exceptional dining experiences for guests while supporting menu execution, food quality, and team leadership. This is an exciting opportunity for a culinary professional who thrives in a fast-paced sports and entertainment environment and is passionate about creating memorable guest experiences. Pay Minimum -

Anticipated Maximum Base Salary:

$61,200 - $82,600 / 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, 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 experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation Culinary experience in high-end or fine dining restaurant, upscale country club or catering and events, desirable 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 Shift details Days Evenings Holidays M-F Evenings as needed

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