Executive Sous Chef

Delaware North is one of the largest and most admired, privately-held hospitality companies in the world. Founded and owned by the Jacobs family for over 100 years, it is a global leader in hospitality and food service with operations in the sports, travel hospitality, restaurants and catering, parks, resorts, gaming and specialty retail industries.

This position will be located at Oriole Park at Camden Yards in Baltimore, MD, home to major league baseball team the Baltimore Orioles. Delaware North Sport service will operate concessions, premium services, catering, and retail for the 48,565+ seat facility.

The selected candidate will be responsible for overall management of the catering and a la carte kitchens, including supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor costs. Plan menus, maintaining financial responsibility for the menu mix. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Maintain a clean and orderly kitchen to Comply with State and local Heath Department Regulations.

Responsibilities:

• Directly responsible for managing a food and labor budget for the Catering Department and supporting a la carte services
• Assists Executive Chef with daily supervision and production of kitchen operations for multiple F&B outlets at the property including restaurant, clubs, catering & banquet events.
• Acts as Executive Chef when Executive Chef is absent. Fully responsible for food production, scheduling, food and labor costs and sanitation.
• Menu Development for the different clubs as well as ordering and inventory for the department.

Qualifications:

• Five years Culinary Arts experience, including previous experience in a management role. More specifically, experience in fine dining outlets and preferably in a hotel with high volume operations; experience supervising personnel.
• Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures
• Competent in computer systems including Excel, Word, POS, Kronos
• Associates degree in Culinary Arts preferred
• Knowledge of basic accounting procedures
• Excellent Organization skills and Multitasking
• Ability to coach, develop and train others