Executive Chef of Restaurants

Casino Gaming Institute Inc; Detroit, Northern (MI, KY); Hybrid; USD 73,000 - 99,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k) with company match

Annual performance bonus

Job summary

Delaware North Sportservice at Little Caesars Arena in Detroit seeks an Executive Chef of Restaurants to lead culinary operations across multiple venues in the arena area. You will recruit, train, and guide teams, develop menus, and manage cost controls for a premier sports and entertainment setting.

The role requires strong leadership, extensive culinary experience, ServSafe and Food Safety Handler certifications, and proficiency with budgets and POS/Office tools.

Qualifications

• Minimum two years’ experience as an Executive Chef in a high-volume concept.
• Five years’ culinary experience in established restaurants.
• Culinary arts degree or certificate preferred; ServSafe and Food Safety Handler certifications required.
• Strong financial and computer skills; knowledge of P&L and budgeting; proficient with Office and POS systems.
• Ability to work a flexible schedule and lead teams effectively.

Responsibilities

• Hire, train, and mobilize kitchen and service teams.
• Develop and maintain recipes, portion specs, and standard procedures; determine purchasing specs and budgets for menu items.
• Prepare operational reports; highlight progress and trends and make recommendations for success.
• Maintain knowledge of company policies, health regulations, and standards.
• Manage invoicing, labor, scheduling, food and labor costs, inventory, and personnel policies.

Skills

Leadership

Budgeting

POS systems

Microsoft Office

Food cost management

Education

Culinary degree

ServSafe certified

Food Safety Handler

Tools

POS systems

Microsoft Office

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.

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