Hybrid Junior Sous Chef, Climate Pledge Arena bei Delaware North

Overview:

Delaware North Sportservice is hiring full-time and part-time Junior Sous Chefs to join our team at Climate Pledge Arena in Seattle, Washington. Our ideal Junior Sous Chef is an experienced Cook who enjoys working in fast-paced environment and takes pride in delivering high quality service and food to guests.

Additional Details:

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Employee assistance program 
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement.

Unit Description:

Delaware North manages food and beverage services at Climate Pledge Arena, home of the NHL’s Seattle Kraken, WNBA’s Seattle Storm, and premier live music and entertainment. The 740,000-square-foot, renewable energy-powered building is the first net zero-certified arena in the world! Delaware North’s Climate Collective offers the most locally focused, sustainable menu in the sports and entertainment industry.

Responsibilities:

• Supervise food prep work while maintaining food quality, plate presentation and sanitation standards.
• Verify that all portion sizes, recipes, quality standards, department rules, policies and procedures are maintained by kitchen associates.
• Supervise all associates and food production in their area.
• Partner with service personnel and restaurant managers to satisfy guests.
• Maintain all kitchen equipment in full working order.
• Maintain cleanliness and organization of walk-ins and freezers at all times.
• Actively work to maintain food cost within parameters set by culinary leadership.
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food.
• Perform opening, closing and side work duties as instructed and according proper guidelines.
• Perform other duties assigned.

Qualifications:

• Must be at least 21 years old.
• At least 2 years' experience as a Line Cook, including experience as a Supervisor or Lead Line Cook.
• Ability to work a flexible schedule including nights, weekends and holidays.
• Ability to effectively communicate with others in a leadership capacity.
• Ability to work in a fast-paced environment.
• Attentive and detailed oriented.
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.

Physical Requirements:

• Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids.
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
• Standing and walking for the entire length of the shift.

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