Executive Chef de Cuisine — Stadium Kitchen Leader

ASM 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

401k plan

Job summary

Legends Global is seeking a Chef De Cuisine - Local Eats to lead culinary operations at the Buffalo Bills - Highmark Stadium concessions and suites. Under the direction of the Executive Chef, you will oversee production, sanitation, and staff development to deliver consistent quality across venues in Orchard Park, NY.

The role requires a culinary degree or apprenticeship, five years of Chef de Cuisine experience, and a proven track record in high-volume operations.

Qualifications

• Degree or certification from a culinary arts institute or apprenticeship.
• 5+ years as Chef de Cuisine in a high-volume full-service operation.
• Proven ability to improve kitchen efficiency and control costs.

Responsibilities

• Execute menus for Suites or Concessions as established by the Executive Chef and Culinary Team.
• Provide recipes, training and experience to staff.
• Coordinate with NPO groups to ensure resources.
• Ensure HACCP compliance across kitchen operations.
• Maintain excellent customer relations at all times.
• Schedule labor and assign responsibilities for efficient use of equipment and personnel.
• Ensure compliance with company and department rules, policies and procedures.
• Plan, manage and monitor work and staffing; hire and coach staff.
• Establish relationships with management, staff and guests.
• Support other arena culinary operations as needed.

Skills

Leadership

Financial analysis

Team building

Communication skills

Customer service

HAACP knowledge

Education

Culinary arts degree or equivalent

AFC apprenticeship certification

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

Legends Global is seeking a Chef De Cuisine - Local Eats to lead culinary operations at the Buffalo Bills - Highmark Stadium concessions and suites. Under the direction of the Executive Chef, you will oversee production, sanitation, and staff development to deliver consistent quality across venues in Orchard Park, NY.

The role requires a culinary degree or apprenticeship, five years of Chef de Cuisine experience, and a proven track record in high-volume operations.