Executive Suite Chef: Stadium Dining Lead

ASM Global; Buffalo (NY); On-site; USD 75,000 - 85,000; Full time

Job summary

Legends Global is seeking a Chef De Cuisine to lead culinary operations at Highmark Stadium in Buffalo. Under the direction of the Executive Chef, you will oversee production, operation, and sanitation for suites and concessions.

You will implement menus, train staff, ensure HACCP compliance, manage labor, and collaborate with other departments to deliver exceptional guest experiences on game days and events.

Qualifications

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

Responsibilities

• Execute menus for Suites or Concessions as set by the Executive Chef and Culinary Team.
• Provide recipes, training and experience to all staff.
• Collaborate with NPO groups to ensure resources for success.
• Ensure HACCP-compliant handling, processing and storage of food.
• Maintain excellent customer relations at all times.
• Coordinate menu implementation with other departments.
• Schedule labor and assign responsibilities for efficient equipment and personnel use.
• Ensure compliance with company and departmental rules, policies and procedures.
• Plan, manage and monitor work; hire, coach staff and build relationships.
• Perform related duties; support other arena culinary operations as needed.

Skills

Leadership

Financial analysis

Team building

Communication

Health & safety knowledge

Kitchen sanitation

Detail-oriented

Organizational skills

MS Office

Education

Culinary arts degree or accredited certification / ACF apprenticeship

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

Legends Global is seeking a Chef De Cuisine to lead culinary operations at Highmark Stadium in Buffalo. Under the direction of the Executive Chef, you will oversee production, operation, and sanitation for suites and concessions.

You will implement menus, train staff, ensure HACCP compliance, manage labor, and collaborate with other departments to deliver exceptional guest experiences on game days and events.