Website Delaware Park Casino & Racing

Always In Play

The Executive Chef is responsible for managing the daily operation of multiple outlets including the team member cafe. The Executive chef will be responsible for maintaining quality and consistency of food in the property, and in addition will lead the efforts in training and development of all back of house management and hourly staff.


Responsible for menu development and implementation to be compliant with standards and budgetary guidelines
Responsible for all assigned aspects of Food & Beverage Outlets
Responsible for monitoring, controlling and reporting all costs associated with the Food & Beverage Outlets
Responsible for Administering established Food & Beverage Policies, Labor Laws, Liquor Laws and Delaware Sanitary Codes
Assists in establishing standards and procedures for ensuring proper sanitation
Responsible for the development, implementation and continued training for staff
Responsible for developing relationships with local retailers, organizations, groups, management and participating in professional organizations that promote the development of Delaware Park.
Communicate (both written and verbal) with and promote positive team member and guest relations.
Listens, evaluates, and responds to all guest complaints and inquiries and exercises good judgment in resolving
Maintain professionalism at all times when working with other team members and/or guests.
Promotes outstanding internal and external guest relations
Performs all other duties as assigned

Experience in high volume, multi facet operation and gourmet style restaurants, preferred
Proficient in all aspects of food preparation, menu development and implementation
Experience training staff in food preparation techniques, presentation and sanitation methodology
Must be able to successfully complete a background check
Knowledge of computer software including Microsoft Word and Excel
Ability to work independently with minimal supervision
Maintains confidentiality with regards to employee concerns and sensitive department information.
Must possess strong leadership, interpersonal, customer relations and effective communications skills
Maintain established company and departmental uniform, appearance, and hygiene standards at all times
Must be able to walk and stand for at least a full eight (8)-hour shift. Must be able to lift, up to 40 lbs in weight and be able to push or pull up to 50 lbs in weight throughout shift. Ability to bend, reach, pull, push, kneel, squat and grasp as needed
Must be able to work a flexible schedule according to business needs, including evenings, weekends and holidays
Station assignments covering large areas with long walking distances, Work areas could have high volumes, diverse clientele, noise, music, minimal and/or bright lighting and variation of climate control
Ability to work in a fast-paced environment and effectively communicate with guests, co-workers and management is mandatory.


Four (4) year Culinary Degree or Equivalent Required. Bachelors Degree Preferred.


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