Chef de Cuisine

Delaware North at TD Garden; Boston (MA); On-site; USD 65,300 - 88,200; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation days and holidays

Paid parental bonding leave

Tuition and/or professional cert. Reim

Generous friends-and-family discounts

Job summary

Delaware North Sportservice at TD Garden in Boston, MA, is seeking a Chef de Cuisine to support the Executive Chef in managing high-volume kitchen operations, ensuring exceptional food quality, and leading the culinary team.

The role requires a minimum of 3 years of culinary leadership in large production kitchens; experience in fine dining or luxury hospitality is highly desirable. Strong cost control, recipe adherence, and staff development are essential.

Qualifications

• Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume operation.
• Experience in fine dining, luxury hospitality, high-end catering or events desirable.
• Strong skills in controlling food and labor costs, costing, inventory, and recipe adherence.

Responsibilities

• Supervise and lead the culinary team, ensuring production efficiency, proper techniques, recipe adherence and high-quality food.
• Assist in hiring, training, and mentoring team members to build a cohesive team.
• Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering/receiving.
• Collaborate with the Executive Chef in menu design and recipe development with cost calculations.
• Maintain a safe, sanitary kitchen compliant with health regulations and company policies.

Skills

Team leadership

Cost management

Menu planning

Excel/Word

Job description

The opportunity

Delaware North Sportservice is hiring a Chef de Cuisine to join our team at TD Garden in Boston, Massachusetts. As a Chef de Cuisine, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, ensuring exceptional food quality, and leading the culinary team.

Pay

Minimum – Anticipated Maximum Base Salary: $65,300 – $88,200 / 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?

• 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

More about you

• Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation.
• Experience in fine dining, luxury hospitality, high-end catering and events, or country club settings is highly desirable
• 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

Shift details

Days
Evenings
Holidays
M-F
Evenings as needed
Weekends

Source: Hospitality Online