Chef de Cuisine - Lead High-Volume Kitchen Team

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

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.