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Executive Chef at Delaware Park Casino & Racing – Wilmington, Delaware

Delaware Park Casino & Racing
Wilmington, Delaware, 19804, United States
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About This Position

The Executive Chef is responsible for the strategic leadership, culinary direction, and operational execution of all food operations across multiple outlets on property.

JOB RESPONSIBILITIES:
  • Provide culinary leadership and operational oversight for multiple food outlets, banquet operations, and large-scale events.
  • Oversee kitchen leadership teams as well as hire, train, mentor, and develop culinary staff while fostering a positive, performance-driven kitchen culture.
  • Develop and maintain strategically engineered menus, ensuring accurate recipe standardization, costing, and pricing to maximize profitability and guest satisfaction.
  • Manage food operations generating $5M+ in annual revenue while monitoring and controlling food, labor, and operational costs.
  • Utilize Excel and reporting tools to analyze performance, forecast demand, and manage operational budgets.
  • Implement purchasing controls, inventory management systems, and waste reduction programs.
  • Establish and maintain kitchen SOPs, checklists, and operational systems to ensure consistency, efficiency, and accountability.
  • Maintain high standards for food preparation, presentation, sanitation, organization, and proper butchering/fabrication techniques.
  • Ensure full compliance with health department regulations, food safety standards, and Serve Safe requirements.
  • Collaborate with senior leadership on kitchen design, renovations, concept development, and branding initiatives, working with architects, contractors, and vendors as needed.
  • Lead culinary teams through operational transitions during renovations, rebranding initiatives, or concept changes.
  • Train and mentor staff in advanced cooking techniques, plating, food safety, and operational standards, supported by structured training and performance evaluations.
  • Promote exceptional guest satisfaction by maintaining strong communication with front-of-house leadership and addressing guest concerns professionally.
  • Build relationships with vendors, suppliers, and community organizations while representing the company within the culinary industry.
  • Maintain professionalism and integrity in all interactions and perform additional duties as assigned.
JOB REQUIREMENTS:
  • 7–10+ years of progressive culinary leadership experience
  • Multi-unit or regional chef experience overseeing 5+ locations strongly preferred
  • Proven experience managing $5M+ annual food revenue
  • Background in fine dining and high-volume culinary operations
  • Extensive banquet and large-scale event culinary experience
  • Advanced expertise in menu engineering & profitability analysis, recipe development and food costing, inventory and purchasing controls, and kitchen systems and operational checklists
  • Strong butchery and seafood fabrication skills
  • High proficiency in Microsoft Excel and standard office software
  • Knowledge of food safety programs, sanitation standards, and Serve Safe compliance
  • Exceptional leadership, coaching, and team development skills
  • Strong organizational and operational management abilities
  • Excellent communication and interpersonal skills
  • Ability to lead multiple teams and manage competing operational priorities
  • Ability to stand and walk for extended periods (8+ hours), lift up to 40 lbs and push/pull up to 50 lbs.
  • Ability to bend, reach, kneel, squat, and work in fast-paced kitchen environments
  • Must be able to work flexible hours, including evenings, weekends, and holidays
  • Work environment may include high-volume service periods, loud noise levels, and varying temperatures

Job Location

Wilmington, Delaware, 19804, United States
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Job Location

This job is located in the Wilmington, Delaware, 19804, United States region.

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