Chef de Cuisine - Concessions

Coulter Services; Winston-Salem (NC); On-site; USD 70,000 - 100,000; Full time

Job summary

Coulter Services in Winston-Salem is seeking a Chef de Cuisine to lead high-volume concessions at a major sports venue. You will direct culinary operations, oversee menu planning, game-day production, and uphold food safety and quality standards.

The role emphasizes team leadership, staff training, scheduling, cost control, and collaboration with operations to create exceptional fan experiences during events and non-event days.

Qualifications

• Proven leadership and team management abilities.
• Experience in high-volume food service operations.
• Knowledge of food safety, quality standards, and inventory control.
• Excellent communication and collaboration skills.
• Ability to adapt and improve operational efficiency and customer experience.

Responsibilities

• Lead all culinary operations for a high-volume sports venue concessions, including menu planning and game-day production.
• Supervise, train, and schedule kitchen and line staff while fostering a service-driven, collaborative culture.
• Manage food costs, inventory, and vendor relationships to meet budget and brand standards.
• Collaborate with operations and stakeholders to deliver exceptional fan experiences.
• Continuously enhance speed, consistency, and presentation of food offerings during events and non-event days.

Skills

Leadership

High-volume operations

Food safety

Communication

Adaptability

Job description

Role:

Chef de Cuisine for high-volume sports venue concessions.

Responsibilities

• Lead all culinary operations, including menu planning, game-day production, and maintaining food quality and safety.
• Supervise, train, and schedule kitchen and line staff, fostering a culture of service, teamwork, and inclusivity.
• Manage food costs, inventory, and vendor relationships to ensure adherence to budget and brand standards.
• Collaborate with operations and stakeholders to deliver exceptional fan experiences.
• Continuously enhance speed, consistency, and presentation of food offerings during events and non-event days.

Qualifications & Skills

• Strong leadership and team management abilities.
• Experience in high-volume food service operations.
• Knowledge of food safety, quality standards, and inventory control.
• Excellent communication and collaboration skills.
• Ability to adapt and improve operational efficiency and customer experience.