Overview

Delaware North Sportservice is hiring experienced seasonal Lead Cooks to join our team at Comerica Park in Detroit, Michigan. As a Lead Cook, you will showcase your skills and be a visible leader in the kitchen. Partnering with management team members, you will plan menus, deliver food to quality standards, train kitchen team members, operate kitchen equipment, uphold all health codes and sanitation regulations, and monitor the quantities, labor, and overhead costs. If you are seeking your next challenging and rewarding step in your culinary career, apply today!

Additional Details

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 Unit Description

Delaware North operates concessions, premium dining, and retail services at the 41,297-seat Comerica Park, home of the MLB's Detroit Tigers. Delaware North has been a partner of the Tigers since 1930. Our chefs create a unique dining experience at the exclusive Tiger Club that offers a full view of the field. An extensive menu with an emphasis on Detroit-inspired fare is created for every game.

Responsibilities Review menus and customer orders to determine type and quantities of food to be prepared and comply with all portion sizes, quality standards, department rules, policies, and procedures, ensuring proper food temperatures are maintained, food is stored correctly, the freshness and quality of all menu items, and packages all products to proper specifications Keep workstations, coolers, and equipment clean, organized, sanitized, and sufficiently stocked, as well as maintain the kitchen and storage facilities in a sanitary condition Use waste control guidelines and record all waste on the spoilage sheet Perform opening, closing, and side work duties and end-of-day inventory by guidelines Qualifications At least 2 years of previous experience in a back-of-the-house food-service position Ability to read and comprehend prep sheets and recipes Basic math skills, with the ability to calculate and follow recipe measurements No high school diploma or GED required Physical Requirements Must be able to lift up to 35 lbs to and from freezers and ovens, reach up to seven feet, twist, bend, and squat Standing and walking for the entire length of shift in moderate to high noise levels Manual ability to chop, mix, blend, whip a variety of foods and liquids and operate kitchen equipment Exposed to variable temperatures