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.

As the Sous Chef at The Lodge, you'll be responsible for assisting the Executive Chef with seasonal updates on menus, scheduling, ordering, receiving, product rotation, food and labor cost control, and training, as well as the execution of all food production. **Essential Functions:** * Assist Executive Chef with daily supervision and production of the kitchen operations. * Assist Executive Chef in menu development, scheduling, food and labor costs, and sanitation. * Plan, prepare and. Ok high volume meals, banquets and catered food. * Assist Executive Chef with management of the kitchen staff, including supervising, scheduling, coaching,and training. * Coordinate and actively participate in event operations. * Oversee inventory of food product and coordinate product ordering and receiving, in accordance with corporate specifications. * Maintain a clean and orderly kitchen to comply with all state and local Health Department regulations. * Continuously monitor food and labor costs to adhere to budgets.

* Minimum 3 years Culinary Arts experience in a high volume operation. * Previous supervisory experience required. * Knowledge of restaurant operations, including fine dining and banquet catering. * Familiar with monitoring food and labor costs, menu development and costing. * Familiar with ordering and inventory procedures. * ServSafe Certification preferred. * Strong organizational, communication and leadership skills. * Commitment to excellence in guest service.