Delaware North Sportservice is searching for an Executive Sous Chef to join our team at Bridgestone Arena in Nashville, Tennessee. As Executive Sous Chef, you will be responsible for the daily supervision and production of all kitchen operations and events.

If you’re dedicated, passionate, and ambitious and looking for an opportunity to grow your culinary career with a leading hospitality company, apply now for this Executive Sous Chef position.

Pay

Minimum – Anticipated Maximum Base Salary: $56,900 – $76,800 / 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.

What will you do?

• Showcase culinary expertise with refined cooking technique, style, and taste
• Hire and train kitchen and service team members; supervise activities of supervisors, cooks, and utility workers
• Assist the Executive Chef with daily supervision and production of all operations and events
• Coordinate kitchen operations and plan menus while monitoring labor and food costs
• Oversee inventory of food product; coordinate product ordering and receiving
• Maintain a safe, clean, and organized kitchen that complies with state and local health department regulations

More about you

• Minimum 3 years’ management experience in culinary arts, including previous experience in high-volume restaurant or banquets department and in a management role
• Knowledge of best practices for monitoring food and labor costs, menu development, costing, ordering, and inventory procedures
• Ability to follow and write bulk recipes
• Proficient computer skills in Word, Excel, and kitchen computer production systems; knowledge of basic accounting procedures
• Ability to lead, coach, develop, and train kitchen team members
• Servsafe ideal but not mandatory
• No degree required

Who we are

Delaware North is the concessions and retail partner at Bridgestone Arena dating back to 1996. The multipurpose venue is home to the NHL’s Nashville Predators. We manage concession outlets and four clubs, including an exclusive lounge offering an all-inclusive food and beverage experience.

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals.

Together, we’re shaping the future of hospitality — come grow with us!

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, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status.

• 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

• Minimum 3 years’ management experience in culinary arts
• Experience in high-volume restaurant or banquets department
• Knowledge of best practices for monitoring food and labor costs
• Ability to follow and write bulk recipes
• Proficient computer skills in Word, Excel, and kitchen computer production systems
• Ability to lead, coach, develop, and train kitchen team members
• Servsafe certification ideal but not mandatory