Chef de Cuisine: Stadium Kitchen Leader

ASM Global; Los Angeles (CA); On-site; USD 80,000 - 84,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life and disability insurance

Paid vacation

401(k) plan

Job summary

Legends Global seeks a Chef de Cuisine at BMO Stadium in Los Angeles to oversee all culinary operations, production, service, and sanitation under the Executive Chef. The role is onsite, demanding leadership for a high-volume, premium food program across concessions, suites, and premium areas.

You will design menus, train staff, ensure HACCP compliance, control costs, schedule labor, and collaborate with other departments to deliver outstanding guest experiences during game days and events.

Qualifications

• Degree or certification from an accredited culinary arts program or apprenticeship.
• Minimum five years as Chef de Cuisine in a high-volume operation.
• Proven track record in kitchen efficiency, quality, and cost management.
• Strong leadership, financial analysis, and communication skills.
• Knowledge of health and safety regulations and HACCP.

Responsibilities

• Design and implement restaurant menus as directed by the Executive Chef.
• Provide recipes, training, and guidance to staff.
• Ensure HACCP-compliant handling, processing, and storage of food.
• Maintain excellent customer relations and cross-department coordination.
• Schedule labor and manage equipment and personnel efficiently.
• Oversee compliance with policies and procedures.
• Support other arena culinary operations as needed.

Skills

Leadership

Menu planning

Staff training

Food cost control

HACCP

Kitchen operations

Communication

Education

Culinary degree or certification

Tools

MS Word

MS Excel

PowerPoint

Job description

Legends Global seeks a Chef de Cuisine at BMO Stadium in Los Angeles to oversee all culinary operations, production, service, and sanitation under the Executive Chef. The role is onsite, demanding leadership for a high-volume, premium food program across concessions, suites, and premium areas.

You will design menus, train staff, ensure HACCP compliance, control costs, schedule labor, and collaborate with other departments to deliver outstanding guest experiences during game days and events.