Head Chef, Stadium Kitchens & Events

Legends Global; Tampa (FL); On-site; USD 75,000 - 110,000; Full time

Job summary

Legends Global is seeking a Chef de Cuisine for Raymond James Stadium in Tampa. You will lead high‑volume kitchen operations, oversee premium clubs, suites, and catering events, and ensure top quality, consistency, and cost controls during Buccaneers games and concerts.

Ideal candidates have 3–5 years of progressive culinary leadership, a culinary degree, and ServSafe certification. This onsite role requires strong leadership, organizational skills, and superb guest experience focus.

Qualifications

• 3–5 years of progressive culinary experience in a high‑volume operation.
• Previous supervisory or kitchen management experience required.
• Culinary degree, diploma or equivalent professional experience preferred.
• Strong knowledge of large‑scale food production, banquet execution and premium hospitality.
• Proficiency with inventory, purchasing, recipe management or foodservice management systems preferred.

Responsibilities

• Oversee daily kitchen operations and ensure recipes, specs, quality and presentation guidelines are met.
• Lead culinary production for clubs, suites, catering events and stadium foodservice operations.
• Ensure timely preparation, proper staging, service and replenishment during events.
• Maintain hands‑on leadership during service and address operational challenges and guest needs.
• Collaborate on menu development, recipe standardization, tastings and new concepts.
• Supervise, train and develop sous chefs and kitchen staff.

Skills

Leadership

Team management

Food cost controls

Menu planning

Communication

Education

Culinary degree

ServSafe Manager certification

Job description

Legends Global is seeking a Chef de Cuisine for Raymond James Stadium in Tampa. You will lead high‑volume kitchen operations, oversee premium clubs, suites, and catering events, and ensure top quality, consistency, and cost controls during Buccaneers games and concerts.

Ideal candidates have 3–5 years of progressive culinary leadership, a culinary degree, and ServSafe certification. This onsite role requires strong leadership, organizational skills, and superb guest experience focus.