Chef De Cuisine, Concessions

Levy; Chicago (IL); On-site; USD 63,000 - 84,000; Full time

Job summary

Levy, part of our ICE District Hospitality team, seeks a Chef de Cuisine, Concessions to oversee the culinary operations for Rogers Place and events in Edmonton. You will direct cooks and attendants, ensure high-quality food production, and uphold health and safety standards while delivering exceptional guest experiences.

You will manage a 40-60 person culinary team across large-scale events, coach performance, and drive menu execution from prep to service, ensuring timely, accurate, and

Qualifications

• 7-10+ years' experience in cooking, food prep, and/or culinary arts.
• Experience leading large-scale concessions operations (40-60 staff).
• Experience with large scale events and live sports is a plus.
• Ability to instruct and mentor staff effectively.
• Smart Serve certification is considered an asset.

Responsibilities

• Supervise and participate in cooking and serving activities.
• Ensure sanitation, food handling and customer service standards.
• Recruit and hire for the Concessions culinary team.
• Lead Concessions team of 40-60, including performance coaching.
• Prepare high quality food items per standardized recipes and schedules.
• Ensure proper presentation, quality, portions and serving temps.
• Track food usage, waste and consumption.
• Assist with recipe/menu development.
• Be on-time, in uniform, and ready for shifts.
• Train new staff on menus and standards.
• Monitor prep and distribution needs during events.
• Ensure logs for temperature and waste are completed.
• Direct work and break times to meet service needs.
• Foster urgency and friendly, efficient service.
• Provide leadership to improve productivity and health/safety measures.
• Operate food service for large scale events with minimal supervision.
• Maintain comprehensive knowledge of entire Concessions menu per location.

Skills

Leadership

Team management

Food safety

Operations

Guest service

Job description

60631-Rogers Place - Admi | 60631
300 10214 104 AVENUE
EDMONTON, AB T5J 0H6, CAN

Description

About Us: This position is part of our ICE District Hospitality team, delivering world-class food and beverage experiences within Rogers Place and across Edmonton's vibrant ICE District. Our team is passionate about creating unforgettable moments for every guest, whether they're attending a game, a concert, or a special event.

Job Summary: Reporting to the Director of Culinary, the expectation of the Chef de Cuisine, Concessions is to provide direction and leadership to the Concessions culinary team to ensure successful food production and a positive guest experience while abiding by health and safety regulations. They are empowered to give direction and leadership to the cooks scheduled to be working the events assigned to them. The expectation of this position is an employee that performs their duties and responsibilities in an efficient and effective manner.

Key Responsibilities

• Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food
• Ensure all food handling, sanitation and customer service standards are met
• Recruit and hire for the culinary Concessions team
• Lead and manage the Concessions culinary team of 40-60, including performance management and coaching
• Prepare high quality food items according to standardized recipes to meet production, delivery and service schedules
• Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures
• Track food use, waste and consumption
• Assist with developing recipes and menus
• Responsible to be on-time for shift, in uniform, and prepared to work at the scheduled start time
• Displays a positive attitude toward teammates and assists fellow team members whenever possible
• Ensures new employees in assigned stands are trained on stand menu, including preparation guidelines and presentation standards
• Ensures all work areas (as assigned) have completed required station set-up and breakdown responsibilities, ensuring work areas are prepared for event start time
• Responsible for understanding the menu items for any given work area; and must be capable of answering guest inquiries regarding items
• Responsible for monitoring and responding to on-going prep as needed or communicating needs for distribution during events
• Responsible for ensuring assigned stands have completed: temp logs (red book) and waste logs are completed
• Responsible for directing the work and break times, while managing service needs
• Ensures team acts with a sense of urgency and provides friendly, efficient service to teammates and guests
• Demonstrate leadership by providing guidance to employees and working to improve productivity as well as the health and safety measures within work area
• Responsible for the successful operation of food service for large scale events (3000-18000+ guests) with little to no supervision
• Responsible to have a comprehensive knowledge of entire Concessions menu per location

Qualifications

• 7-10+ years' experience or a combination of education in cooking, food prep, and/or culinary arts is required
• Must have experience with working large scale concessions operations
• Experience working large scale events and/or live sports is considered an asset
• Must be able to demonstrate past experience leading 40-60 team members
• Must be flexible with schedule and able to work different shifts, availability must fit operational needs
• Must be able to effectively give and receive instructions
• Smart Serve certification is considered an asset