Executive Chef of Restaurants

Delaware North at Little Caesars Arena; Detroit (MI); On-site; USD 73,000 - 99,000; 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 professional认证

Job summary

Delaware North Sportservice in Detroit, MI is seeking an Executive Chef of Restaurants to oversee culinary operations across multiple venues inside the arena, leading talented teams to deliver exceptional dining during premier events.

You will develop menus, manage food costs, ensure safety and compliance, and mentor staff while partnering with operations leadership to elevate guest experiences.

Qualifications

• Minimum two years’ Executive Chef experience in a high-volume concept; five years’ culinary experience in established restaurants.
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Responsibilities

• Hire, train, and mobilize kitchen and service teams.
• Develop and maintain recipes, specifications, and budgetary allotments for all menu items.
• Prepare operational reports and recommend actions to drive success.
• Maintain knowledge of and compliance with company and health department policies.
• Familiar with invoice tracking, labor tracking, schedules, food and labor costs, inventory, and hiring policies.

Skills

Leadership

Budgeting

POS knowledge

Food cost management

Education

Culinary Arts degree (preferred)

ServSafe certification

Food Safety Handler certification

Tools

Microsoft Office

POS systems

Job description

The opportunity

Delaware North Sportservice is seeking an experienced and innovative Executive Chef of Restaurants to join our team at Little Caesars Arena in Detroit, Michigan. In this high-profile leadership role, you will oversee culinary operations across multiple restaurants in and around the arena, leading talented culinary teams to deliver exceptional dining experiences for guests attending premier sports and entertainment events.

If you’re a passionate culinary leader with a track record of success in high-volume hospitality environments and are ready to elevate your career with a global hospitality company.

Pay

Minimum – Anticipated Maximum Base Salary: $73,400 – $99,100 / 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?

• Hire, train, and mobilize kitchen and service teams
• Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items
• Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
• Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
• Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies

More about you

• Minimum two years’ experience as an Executive Chef in a high-volume industry-leading concept with five years’ culinary experience in established restaurants.
• Certificate or degree in Culinary Arts preferred; ServSafe and Food Safety Handler certifications required
• Strong financial and computer skills; experience working with and understanding of P&Ls and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
• Ability to work a flexible schedule to accommodate business needs
• Proven ability to lead team members clearly and concisely while positively influencing behavior and performance

Shift details

• Days
• Evenings
• Holidays
• Evenings as needed
• Events
• Weekends
• M-F