Premium Club Sous Chef, Truist Park

The opportunity Delaware North Sportservice is seeking a talented Sous Chef to join our culinary team at Truist Park in Atlanta, Georgia. In this exciting leadership role, you’ll partner with the Executive Chef to oversee high‑volume kitchen operations, deliver exceptional food quality, and help lead and develop a team of culinary professionals. We’re looking for a chef who brings creativity, strong leadership, and a passion for delivering outstanding guest experiences in a fast‑paced, dynamic environment. Pay Minimum – Anticipated Maximum Base Salary: $76,800 – $96,700 / 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 believed at the time of posting. We consider paying higher only in special circumstances where education, training, or experience far exceeds the requirements. What 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 What will you do? 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 More about you Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high‑volume food and beverage operation Previous culinary experience in fine dining or high‑end restaurant, desirable 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 Shift details Days Evenings Holidays Weekends 8‑hour shift 10‑hour shift 12‑hour shift Events Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. #J-18808-Ljbffr Delaware North