Owner Suite Culinary Lead, Everbank Stadium

Delaware North Sportservice is hiring an Owner Suite Culinary Lead to join our team at EverBank Stadium in Jacksonville, Florida. Our ideal Culinary Lead is an experienced Cook who enjoys working in a fast-paced environment and takes pride in delivering high-quality service and food to guests.

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
• Employee assistance program 
• 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, and tuition and/or professional certification reimbursement.

Delaware North operates concessions and premium dining at EverBank Stadium since dating back to 2016. The 67,164-seat venue is home to the NFL's Jacksonville Jaguars. We're known for offering imaginative food and beverage items that celebrate the team including teal-colored buns and ice cream.

• Supervising food prep work while maintaining food quality, plate presentation, and sanitation standards. 
• Verifies that all portion sizes, recipes, quality standards, department rules, policies, and procedures are maintained by kitchen associates.
• Supervises all associates and food production in their area.
• Able to perform and work all culinary functions of each workstation and must be able to train other associates on all stations in the kitchen.
• Partner with service personnel and restaurant managers to satisfy guests.
• Maintain all kitchen equipment in full working order.
• Maintain cleanliness and organization of walk-ins and freezers at all times. Ensures proper food temperatures are maintained and food is stored correctly.
• Actively works to maintain food cost within parameters set by Chef and leadership.
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food.
• Performs opening, closing, and side work duties as instructed and according to proper guidelines.
• Uses waste control guidelines and records all waste on a spoilage sheet.
• Performs other duties assigned.

• At least three years of experience as a Line Cook, including experience as a Supervisor or Lead Line Cook.
• Ability to effectively communicate with others in a leadership capacity.
• Ability to work in a fast-paced environment.
• Attentive and detailed oriented.
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.

• Manual dexterity is sufficient to chop, mix, blend, whip, etc. 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, twist at the waist, bending, and squatting.
• Pushing and pulling occasionally, to move equipment, mops, and brooms.