Delaware North Careers

Have you been searching for the career opportunity of a lifetime? Then look no further! Delaware North and its family of companies offers limitless growth potential for people committed to hard work, teamwork and customer service.

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CURRENT JOB OPENINGS -- Opportunities are available within the following categories:

Kitchen Supervisor

Delaware North Sportservice - Oriole Park at Camden Yards
Baltimore, MD
Food and Beverage: Chef/Cook
Our Exciting Work Environment
Where hospitality meets the big leagues!
Join us for the 2017 baseball season at Oriole Park at Camden Yards (333 W Camden St, Baltimore, MD 21201) and experience the thrill of every home run and every strike out! As a seasonal Kitchen Supervisor, you’ll have the opportunity to create, serve thousands of hungry fans and be part of the excitement!
Job Description
 
About Delaware North Sportservice
 
Delaware North Sportservice is part of one of the nation's leading hospitality and foodservice providers. We offer limitless growth potential for people committed to hard work, teamwork and customer service. Our strength embedded in our diversity, both in our business and in our people. We take pride in being a place where talented people look first and where gifted people want to stay. No matter where you start, you are exposed to the dynamic system of an industry leader.
 
The Kitchen Supervisor oversees multiple level of cooks and different kitchens within the ballpark, under the guidance of Sous Chefs and the Executive Chef. Responsible for ensuring quality of products and accurate preparation of all food and beverage items as listed, oversees and participates in set-up and closing procedures and paperwork (basic math skills), and resolves problems with the assistance of a Chef. Including an understanding of company policies and their applications, factors to consider in hiring personnel and skills needed for training of personnel. The Kitchen Supervisor will have the opportunity to gain the following insights and skills:
 
• Appreciation for the operations of an upscale dining and services in premium seating while working in a hands on, line level position serving the guest.
• Opportunity to observe and shadow role models at work in the industry, from entry-level to managerial level.
• Gain understanding of the importance of human relations in the operation while increasing ability to work effectively with staff.
• Develop an ability to formulate plans to improve the establishment.
• Develop and enhance their communication and organizational skills through working closely with the guest, co-workers and leaders.
• Develop culinary skills by serving our various dining outlets ranging from fine dining to banquet menus while working under the guidance of experienced professional chefs.
 
 POSITION SUMMARY:
 Under the direction of the Sous Chef candidates will be required to assist in all culinary locations at any given time. Supervisors must assists with the operation of any outlet, supervises associates, prepares and serves hot and/or cold food items, in accordance with the Company’s GuestPath Universal Service Standards and applicable Operational Standards.
 
 ESSENTIAL FUNCTIONS:
• Exhibit working knowledge of food cost, best practices, line checks, and purchasing
• Observes, evaluates, and documents job performance of associates and assists with kitchen personnel performance
• Analyzes and resolves all problems with associates, guests, and the operation with the assistance of management
• Supervise and coordinates under the direction of the Sous Chef, personnel activities of the Kitchen or location on a per shift basis, including training and enforcing work procedures and culinary standards and service standards
• Ensure food items are prepared according to DNC standards of quality, consistency and time lines
• Maintain sanitation procedures and organization of work area adhering to all
• Purchase various products as par levels dictate.
• Maintain food storage, receiving, rotating and stocking as par levels dictate
• Exhibit working knowledge of scheduling
• Prepares food to specifications before and during unit operation
• Properly measures and portions all food items.
• Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Cooks all food to proper specifications in a timely manner.
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items.
• Packages all products to proper specifications
• Performs opening, closing and side work duties as instructed and according proper guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Sets up and operates kitchen equipment
• Uses waste control guidelines and records all waste on spoilage sheet.
• Performs other duties assigned
• Meet all health department standards for safe food handling.
• Operate equipment safely determined by position and OSHA regulations.
 NON-ESSENTIAL FUNCTIONS:
• Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures
• Assists associates in serving guests as business levels demand
• Assists management in performing inventory counts
 EDUCATION & EXPERIENCE:
• High school education; associates degree a plus
• Minimum of 3 years’ experience as a lead line or supervisory experience preferred.
• Minimum 5 years previous experience in back-of-the-house high volume foodservice position
• Culinary education preferred
• ServeSafe certification.
 KNOWLEDGE, SKILLS & ABILITIES:
• Ability to read and understand recipes and food abbreviations.
• Pleasant and friendly; with excellent guest service skills ability to adhere to GuestPath’s Universal Service Standards
• Ability to communicate with others
• Ability to work in a fast-paced environment.
• Attentive and detailed oriented.
• Capable of following procedures and taking directions.
• Strong math skills; ability to understand, calculate and follow recipe conversion, measurements and proportions
• Strong verbal and written communication skills - ability to communicate with staff and to prepare written stand reports after each event, computer skills are a must
• Strong time management and organizational skills; ability to direct the work activities of several associates simultaneously and plan ahead.
 PHYSICAL REQUIREMENTS:
• Manual dexterity 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.
• Ability to handle or operate dangerous kitchen equipment
• Ability to move rapidly and coordinate multiple orders.
• Standing and walking for entire length of shift
• Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting
• Pushing and pulling occasionally, to move equipment, mops and brooms.
 ENVIRONMENTAL WORKING CONDITIONS:
• Kitchen environment – noise levels may be moderate to high
• Exposed to variable temperatures, depending on the season; may work frequently in a hot and/or damp environment
• May be required to work in confined space
• Hazards include, but are not limited to, cuts from broken glass, metal cans, slipping and tripping.
• Frequently immerses hands in water.
 
*Nothing in this job description restricts the management’s right to assign or reassign duties and responsibilities on this job at any time.
 
Delaware North, Inc. is an Equal Opportunity Employer.
The Americans with Disabilities Act of 1990 (ADA) prohibits discrimination by employers, in compensation and employment opportunities, against qualified individuals with disabilities who, with or without reasonable accommodation, can perform the “essential functions a job. A function may be essential for any of several reasons, including: the job exists to perform that function, the employee holding the job was hired for his/her expertise in performing the function or only a limited number of employees are available to perform that function. 

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