Chef de Cuisine - Stadium Kitchen Lead

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

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life and disability insurance

Paid vacation

Job summary

Legends Global seeks a Chef De Cuisine to lead culinary operations at Buffalo Bills - Highmark Stadium in Orchard Park, NY. You will oversee production, sanitation, and staff performance to deliver exceptional guest experiences during events and regular service.

Under the Executive Chef’s direction, you will execute menus, train staff, manage labor, ensure HACCP compliance, and collaborate with other departments to deliver high-quality cuisine and service across all venues.

Qualifications

• Degree or certification from an accredited culinary arts institute or apprenticeship certification.
• Five years experience as a Chef de Cuisine with at least three years in a high-volume full-service operation.
• Proven record of improving kitchen efficiencies, quality and costs.

Responsibilities

• Execute menus for Suites or Concessions as established by the Executive Chef and Culinary Team.
• Provide recipes, training and experience to all staff.
• Work with groups to ensure resources are available to succeed.
• Ensure HACCP compliance in handling, processing and storage of food.
• Oversee staffing, scheduling and labor optimization for equipment and personnel.
• Maintain compliance with company policies and safety regulations.

Skills

Leadership

Financial analysis

Team building

Communication skills

Customer service

Education

Culinary arts degree or certification

ACF apprenticeship certification

Tools

Microsoft Word

Microsoft Excel

Microsoft PowerPoint

Job description

Legends Global seeks a Chef De Cuisine to lead culinary operations at Buffalo Bills - Highmark Stadium in Orchard Park, NY. You will oversee production, sanitation, and staff performance to deliver exceptional guest experiences during events and regular service.

Under the Executive Chef’s direction, you will execute menus, train staff, manage labor, ensure HACCP compliance, and collaborate with other departments to deliver high-quality cuisine and service across all venues.