Executive Chef — High-Volume Sports & Entertainment Kitchen Lead

Delaware North; Boston (MA); On-site; USD 127,000 - 160,000; 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 certification reimburse

Friends-and-family discounts

Job summary

Delaware North Sportservice at TD Garden in Boston seeks an Executive Chef to lead all culinary operations across concessions, clubs, suites, catering, and events.

You will develop innovative menus, set standard procedures, and drive exceptional guest experiences at a premier sports and entertainment venue. Strong leadership, budgeting, and food‑cost controls are essential. Travel and event hours apply.

Qualifications

• Minimum five to ten years of Executive Chef experience in a high‑volume operation.
• Certificate or degree in Culinary Arts preferred; ServSafe certifications required.
• Strong financial and computer skills including budgeting, forecasting, and cost controls.

Responsibilities

• Lead culinary operations across concessions, premium clubs, restaurants, catering, and events.
• Develop innovative menus and standard procedures to support TD Garden’s reputation.
• Manage budgeting, forecasting, food/labor cost controls, and inventory.
• Maintain HACCP, ServSafe, OSHA, and allergen compliance.
• Recruit, train, and mentor a high‑performing culinary team.

Skills

Executive leadership

Financial acumen

Forecasting

Menu development

Education

Culinary Arts degree

ServSafe certification

Tools

Microsoft Office

POS systems

Inventory management software

Job description

Delaware North Sportservice at TD Garden in Boston seeks an Executive Chef to lead all culinary operations across concessions, clubs, suites, catering, and events.

You will develop innovative menus, set standard procedures, and drive exceptional guest experiences at a premier sports and entertainment venue. Strong leadership, budgeting, and food‑cost controls are essential. Travel and event hours apply.