Sous Chef, Catering, TD Garden

Delaware North • Boston, MA

4d • $65,300 - $88,200 • Onsite

About The Position

Delaware North Sportservice is seeking a talented Sous Chef to oversee exclusive catering and event functions at TD Garden in Boston, MA. In this dynamic, high-volume environment, you'll work alongside the Executive Chef to deliver exceptional food experiences, inspire creativity, and mentor a passionate culinary team. We're looking for a leader with strong culinary expertise, innovative thinking, and a commitment to excellence. If you thrive in fast-paced settings and love bringing people together through food, this is the job for you. We are offering a competitive salary, bonus potential, relocation assistance, parking, and much, much more! It's not what we do, it's how we do it! Pay Minimum - Anticipated Maximum Base Salary: $65,300 - $88,200 / 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

Requirements

• Minimum of 3 years of culinary 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, 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

Responsibilities

• 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

Benefits

• 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 This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees