Executive Chef

The opportunity Delaware North Sportservice is seeking an experienced and passionate Executive Chef to lead our culinary team at Little Caesars Arena in Detroit, Michigan. In this role, you will oversee all kitchen operations, inspire and develop culinary and service teams, and deliver exceptional dining experiences for our guests in one of the premier sports and entertainment venues in the country. If you’re a creative culinary leader with a passion for innovation, team development, and operational excellence, this is an exciting opportunity to advance your career with a global hospitality leader. Apply today and bring your talent to Little Caesars Arena. Pay Minimum – Anticipated Maximum Base Salary: $118,900 – $149,700 / 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 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 three years’ experience as an Executive Chef in a high-volume industry-leading concept with 10 years’ culinary experience in established restaurants and catering companies 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 Weekends Events M-F #J-18808-Ljbffr