Head Chef - Stadium Suites & High-Volume Ops

ASM Global; United States; On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

medical

dental

vision

life and disability insurance

paid vacation

401k plan

Job summary

Legends Global is seeking a Chef De Cuisine for the Highmark Stadium suites in Orchard Park, NY. Under the direction of the Executive Chef, you will manage culinary operations, oversee production and sanitation, and drive menu execution for premium suites.

The ideal candidate has 5+ years as a Chef de Cuisine, with 3+ years in high-volume full-service operations, proven cost controls, staff development, and HACCP knowledge.

Qualifications

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

Responsibilities

• Execute menus for the Suites or Concessions Departments as established by the Executive Chef and Culinary Team.
• Provide recipes, training and experience to all staff.
• Coordinate with other departments regarding menu implementation.
• Schedule labor and assign responsibilities for efficient use of equipment and personnel.
• Ensure HACCP compliance and food safety.
• Establish and maintain effective working relationships with management, staff and guests.
• Support other arena culinary operations as needed.

Skills

Leadership

Financial analysis

Team building

Communication

Customer service

MS Office

PowerPoint

Education

Culinary degree or ACF apprenticeship certification

Tools

Kitchen equipment knowledge

HACCP principles

Job description

Legends Global is seeking a Chef De Cuisine for the Highmark Stadium suites in Orchard Park, NY. Under the direction of the Executive Chef, you will manage culinary operations, oversee production and sanitation, and drive menu execution for premium suites.

The ideal candidate has 5+ years as a Chef de Cuisine, with 3+ years in high-volume full-service operations, proven cost controls, staff development, and HACCP knowledge.