Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $81,900.00 - $110,600.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with up to 4% company match
Annual performance bonus
Paid vacation days and holidays
Paid parental bonding leave
tuition or professional certification reimbursement
Friends and family discounts at hotels and resorts
Job Description
Delaware North Travel is a global hospitality company with a rich history of serving customers across various industries including sports, gaming, parks, and airports. Founded over 100 years ago, Delaware North operates in iconic venues such as national parks, sports arenas, and casinos, offering a wide range of food and beverage services among other hospitality operations. At the Boise Airport location, Delaware North has been providing travelers with exceptional dining experiences since 2014. The company's commitment to quality and innovation is reflected in the diverse dining options available to passengers, from beloved local eateries like Bardenay and 13th Street Pub... Show More
Job Requirements
- Minimum 10 years experience as an executive chef
- Previous leadership experience over multiple outlets
- Culinary arts certificate or degree preferred
- ServSafe certification required
- Food Safety Handler certification required
- Strong financial and computer skills
- Experience with P&L and budgeting
- Knowledge of Microsoft Office and POS systems
- Ability to work flexible schedules
- Ability to travel 10-25 percent
- Excellent leadership and team management skills
Job Qualifications
- Minimum 10 years experience as an executive chef in high-volume or industry-leading concepts
- Previous leadership experience overseeing multiple outlets with an emphasis on menu development and cost control
- Certificate or degree in culinary arts preferred
- ServSafe and Food Safety Handler certifications required
- Strong financial and computer skills including experience with P&Ls, budgeting, Microsoft Office Suite, and POS systems
- Proven leadership skills with the ability to positively influence team behavior and performance
- Ability to manage and develop culinary teams effectively
- Flexible schedule availability to meet business needs
- Ability to travel 10-25 percent within the region
Job Duties
- Implement company food and beverage standards and strive to improve culinary offerings within the assigned region
- Regional oversight and management of food cost, kitchen labor costs, and unit profitability
- Support chef development by facilitating onboarding, coaching, and training less experienced chefs
- Participate in new hire practicals ensuring adherence to national standards
- Review and support development of action plans for financial performance regarding food and labor costs
- Troubleshoot culinary issues, consult HR on employee concerns, and ensure menu and product standards compliance
- Plan and execute VIP or large special events identifying resources and coordinating all aspects
- Oversee business planning for culinary in new unit openings ensuring proper integration with food and beverage operations
- Hire, train, and mobilize kitchen and service teams
- Develop and maintain recipes, portion specifications, and standard procedures
- Determine purchasing specifications and budgetary allotments
- Prepare operational reports highlighting progress, trends, and recommendations
- Maintain knowledge of and compliance with company and health department policies
- Manage invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and personnel policies including hiring, counseling, and termination
Job Location
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