Pay

Minimum – Anticipated Maximum Base Salary: $127,000 – $159,900 / 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. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

What we offer

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

What will you do?

• Lead culinary operations across concessions, premium clubs, restaurants, luxury suites, catering, team dining, and special events while ensuring exceptional execution and guest experience
• Develop innovative menus, culinary concepts, recipes, portion specifications, and standard preparation procedures that support TD Garden’s reputation as a premier sports and entertainment destination
• Manage culinary financial performance through effective budgeting, forecasting, food and labor cost controls, inventory management, waste reduction, and operational planning
• Maintain knowledge of and compliance with all company, health department, HACCP, ServSafe, OSHA, sanitation, workplace safety, and allergen management standards
• Recruit, train, develop, mentor, and retain a high-performing culinary team while fostering a culture of accountability, teamwork, innovation, safety, and operational excellence

More about you

• Minimum five to ten years of Executive Chef experience in a high-volume, multi-concept culinary operation, preferably within sports and entertainment, hospitality, restaurants, catering, hotels, resorts, or clubs
• Certificate or degree in Culinary Arts preferred; ServSafe and Food Safety Handler certifications required
• Strong financial and computer skills, including experience with P&Ls, budgeting, forecasting, food cost management, labor cost management, inventory control, Microsoft Office Suite, and point-of-sale systems
• Ability to work a flexible schedule, including nights, weekends, holidays, and event-based hours as business needs require
• Proven ability to lead, influence, and develop culinary teams while partnering effectively with operations, venue leadership, and business stakeholders to deliver best-in-class hospitality experiences

Shift details

Days
Evenings
Holidays
Weekends