Executive Chef of Restaurants

The opportunity

Delaware North Sport service 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.

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

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

• 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

• 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;
  Serv Safe 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

Days
Evenings
Holidays
Evenings as needed
Events
Weekends
M-F