Chef de Cuisine – High-Volume Stadium Dining Lead

asmglobal; Buffalo (NY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Paid vacation

401k plan

Job summary

Legends Global is seeking a Chef De Cuisine - Local Eats at the Buffalo Bills - Highmark Stadium in Orchard Park, NY. Under the Executive Chef’s direction, you’ll oversee all culinary operations of the restaurant, including production, operation, and sanitation, while leading a skilled team.

You will manage menus, train staff, ensure HACCP compliance, and coordinate with other departments. A five-year background as Chef de Cuisine and strong leadership are required.

Qualifications

• The ideal candidate will have a degree or certification from an accredited culinary arts institute or an apprenticeship with the American Culinary Federation.
• Five (5) years experience as a Chef de Cuisine with a minimum of three (3) years in high-volume full-service operation.
• Proven track record in improving kitchen efficiencies, quality and costs.

Responsibilities

• Execute menus for Suites or Concessions as directed by the Executive Chef.
• Provide recipes, training and guidance to culinary staff.
• Manage HACCP compliance and sanitation across operations.
• Oversee labor scheduling and ensure efficient use of equipment and personnel.
• Collaborate with other departments for menu implementation.

Skills

Leadership

Financial analysis

Team building

Communication

HACCP knowledge

Sanitation knowledge

Detail-oriented

MS Word

Education

Culinary arts degree/certification

Apprenticeship with American Culinary Federation

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

Legends Global is seeking a Chef De Cuisine - Local Eats at the Buffalo Bills - Highmark Stadium in Orchard Park, NY. Under the Executive Chef’s direction, you’ll oversee all culinary operations of the restaurant, including production, operation, and sanitation, while leading a skilled team.

You will manage menus, train staff, ensure HACCP compliance, and coordinate with other departments. A five-year background as Chef de Cuisine and strong leadership are required.