Junior Sous Chef

The opportunity Delaware North Sportservice is hiring seasonal Kitchen Supervisors to join our team at Allianz Field in Saint Paul, Minnesota. As a Kitchen Supervisor, you will ensure the culinary team delivers high-quality food to guests. If you’re an experienced Cook who enjoys working in a fast-paced environment and wants to gain leadership experience, apply today! Pay $25.00 – $28.00 / hour Information on our comprehensive benefits package can be found at What we offer 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 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, employee assistance program, and tuition and/or professional certification reimbursement. What will you do? Produce all menu items according to recipe and Delaware North standards Direct team members in areas of responsibility and ensures team has the tools necessary to complete assigned tasks. Assist management with requisition and order of supplies Ensures security, safety, and sanitation standards are maintained. Oversees production of menu items and assist team members to maintain quality standards. Complete administrative tasks as assigned (temp logs, hot box logs, prep logs, waste, composting program, sanitation packets) Maximizes productivity and morale of staff by promoting a cooperative work climate. Assist management team to resolve all staff questions and concerns. Check out with manager prior to the end of your shift. Assist in maintaining clean and organized kitchen, storage areas, coolers/freezers, and equipment. Work in a clean and organized manner with a sense of urgency Responds and assists with all guest service issues concerning the culinary operation and notify the Executive Chef or Department Chefs of all issues. Partners with Delaware North, vendor and team to effectively coordinate areas of shared responsibility Follows Delaware North guidelines as stated in team member training manual and handbook Thoroughly completes all station set-up and breakdown responsibilities Communicates guest issues to management Completes daily paperwork in a timely and accurate manner Follow correct inventory procedures for stand accountability More about you English reading, writing, math and computer skills required Minimum three years within the culinary field directly managing a team of no less than eight team members Ability to taste and evaluate food products Exceptional skills in high-volume cooking Knowledge of true “from scratch” cooking Must be at least 18 years old Stamina to work 60 hours or more per week Must be flexible with schedule and able to work different shifts Must be able to work extended shifts of 10 hours or more as business dictates Physical requirements Manual dexterity sufficient to chop, mix, blend, whip 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 Frequently required to reach up to 6-7 feet Shift details Days Evenings Holidays Weekends #J-18808-Ljbffr