Sous Chef, Bridgestone Arena

Delaware North Sportservice is seeking a Sous Chef to join our culinary team at Bridgestone Arena in Nashville, Tennessee. This is a dynamic, hands-on leadership role supporting both restaurant and catering operations in one of the region's premier entertainment venues. The ideal candidate thrives in a fast-paced environment, can effectively balance multiple priorities, and is passionate about delivering exceptional food and guest experiences.

As Sous Chef, you will oversee daily kitchen operations, lead and develop team members, and ensure the highest standards of food quality, safety, and presentation. This position requires strong time management skills, as responsibilities may shift between managing high-volume event execution, supporting catering functions, and overseeing day-to-day restaurant operations. On non-event days, you may be actively cooking on the line, managing labor costs, preparing menus, and assisting with kitchen administration.

Apply today!

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

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.

• 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

• 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