Stadium Kitchen Leader - High-Volume Culinary Ops

Legends; Town of Orchard Park, Northern (NY, KY); Hybrid; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health insurance

Paid vacation

401k plan

Dental & Vision

Job summary

Legends Global is seeking a Chef De Cuisine - Local Eats at the Buffalo Bills Highmark Stadium in Orchard Park, NY. You will oversee culinary operations, production, sanitation, and staff management for the Suites and Concessions departments, reporting to the Executive Chef.

Ideal candidates have a culinary degree or apprenticeship certification and at least five years of Chef de Cuisine experience in high-volume settings.

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 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 force and assign responsibilities for efficient use of equipment and personnel.
• Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships.

Skills

Leadership

Financial analysis

Team building

Customer service

HAACP knowledge

Health & safety

Education

Culinary degree or apprenticeship certification

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

Legends Global is seeking a Chef De Cuisine - Local Eats at the Buffalo Bills Highmark Stadium in Orchard Park, NY. You will oversee culinary operations, production, sanitation, and staff management for the Suites and Concessions departments, reporting to the Executive Chef.

Ideal candidates have a culinary degree or apprenticeship certification and at least five years of Chef de Cuisine experience in high-volume settings.