Executive Chef | Le Cavalier at HOTEL DU PONT | Wilmington, DE

What You’ll Do

• Lead and oversee all kitchen operations, menu execution, and culinary standards
• Develop seasonal menus and specials that balance creativity, consistency, and cost control
• Recruit, train, mentor, and inspire a high-performing culinary team
• Ensure quality, presentation, and timing meet luxury dining expectations
• Manage food costs, labor, inventory, and ordering
• Maintain strict adherence to health, safety, and sanitation standards
• Collaborate with restaurant leadership on guest experience, events, and promotions

• Proven culinary leader with fine-dining or upscale restaurant experience
• Strong foundation in French technique with a modern culinary perspective
• Inspirational, hands-on leader who builds strong kitchen culture
• Detail-driven, organized, and financially disciplined
• Calm and decisive in a fast-paced, high-expectation environment
• Flexible with evenings, weekends, and holidays

You are driven to create food that tells a story and kitchens that inspire pride. At Le Cavalier and HOTEL DU PONT, you lead a culinary program that honors tradition while shaping the future of an iconic dining destination.