Executive Chef – High-Volume Sports & Events

Delaware North; Salem (MA); On-site; USD 94,000 - 127,000; 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, MA seeks an accomplished Executive Chef to lead culinary operations across concessions, clubs, suites, catering, and events. You will drive menu innovation, cost controls, and guest experiences across 200+ events annually, while mentoring a high-performing team.

The role requires five to ten years of Executive Chef experience in multi-concept food operations, a Culinary Arts degree (ServSafe and Food Safety Handler certifications preferred),

Qualifications

• Minimum five to ten years of Executive Chef experience in high-volume operations.
• Certificate or degree in Culinary Arts preferred; ServSafe and Food Safety Handler certifications required.
• Strong financial and computer skills including P&L, budgeting, forecasting, and inventory control.

Responsibilities

• Lead culinary operations across concessions, premium clubs, restaurants, suites, catering, and events.
• Develop innovative menus, concepts, recipes, portions, and standard prep procedures.
• Manage financial performance with budgeting, forecasting, cost controls, and labor management.
• Maintain compliance with health, sanitation, safety, and allergen standards.
• Recruit, train, mentor, and retain a high-performing culinary team.

Skills

Leadership

Financial acumen

Menu development

Budgeting & forecasting

Team development

Guest experience management

Education

Culinary Arts degree

ServSafe certification

Food Safety Handler certification

Tools

Microsoft Office Suite

Point-of-sale systems

Inventory management software

Job description

Delaware North Sportservice at TD Garden in Boston, MA seeks an accomplished Executive Chef to lead culinary operations across concessions, clubs, suites, catering, and events. You will drive menu innovation, cost controls, and guest experiences across 200+ events annually, while mentoring a high-performing team.

The role requires five to ten years of Executive Chef experience in multi-concept food operations, a Culinary Arts degree (ServSafe and Food Safety Handler certifications preferred),