Chef De Cuisine | Raymond James Stadium

Legends Global•Tampa, FL

6d•Onsite

About The Position

The Chef de Cuisine is a hands-on culinary leader responsible for daily execution, quality, consistency, and operational performance across assigned kitchens and foodservice outlets at Raymond James Stadium. Working with the Executive Chef and senior culinary leadership, this role oversees culinary team members, production planning, food preparation and service, sanitation, inventory control, and cost management for premium clubs, luxury suites, catering events, and stadium foodservice operations. The position supports Buccaneers home games, concerts, special events, and other stadium functions, with a focus on exceptional food and memorable guest experiences. Legends is the official hospitality partner of Raymond James Stadium, home of the Tampa Bay Buccaneers. The partnership covers food and beverage program development and management for concessions, suites, premium areas, game days, concerts, special events, and food-and-beverage activations for the stadium’s Pirate Ship. This role is based onsite in Tampa, Florida, and requires availability for all stadium events, including extended hours, late nights, weekends, and holidays. Success is measured by consistent food quality and presentation, timely event execution, effective team leadership and development, food safety and sanitation compliance, achievement of cost and inventory objectives, strong cross-functional collaboration, and positive guest feedback. Compensation is competitive and commensurate with experience, skills, and qualifications. The company offers medical, dental, vision, life and disability insurance, paid vacation, and a 401(k) plan.

Requirements

3–5 years of progressive culinary experience in a high-volume hotel, stadium, arena, convention center, resort, catering, or comparable foodservice operation.
Previous supervisory or kitchen management experience.
Strong knowledge of large-scale food production, banquet execution, premium hospitality, menu planning, and kitchen operations.
Demonstrated ability to lead teams and execute multiple events or service areas simultaneously.
Working knowledge of food cost controls, inventory management, purchasing, labor planning, and production forecasting.
Knowledge of food safety regulations, sanitation practices, allergen awareness, and HACCP principles.
Strong communication, organization, problem-solving, and decision-making skills.
Proficiency with standard computer applications.
Ability to work in a fast-paced, high-volume commercial kitchen and stadium environment.
Ability to stand and walk for extended periods and work around hot equipment, refrigeration units, and food production machinery.
Ability to lift, carry, push, and pull supplies and equipment weighing up to 50 pounds, with or without reasonable accommodation.
Ability to remain calm, organized, and effective under pressure while maintaining high standards of quality and service.
Must be available for all stadium events and extended hours, including late nights, weekends, and holidays.

Nice To Haves

Culinary degree, diploma, or equivalent professional experience.
Experience with inventory, purchasing, recipe management, or foodservice management systems.
ServSafe Manager certification or equivalent food protection certification, preferred or required as applicable.

Responsibilities

Oversee daily kitchen operations and ensure food meets established recipes, specifications, quality standards, and presentation guidelines.
Lead culinary production for premium clubs, suites, catering functions, buffets, action stations, receptions, and other assigned foodservice operations.
Ensure timely preparation, proper staging, efficient service, and consistent replenishment during events.
Maintain a visible, hands-on leadership presence during service and respond proactively to operational challenges and guest needs.
Execute seasonal menus, regional concepts, chef-driven features, and special-event menus.
Collaborate with the Executive Chef and Executive Sous Chef on menu development, recipe standardization, tastings, and new food concepts.
Ensure food is properly labeled, portioned, stored, transported, and presented at appropriate temperatures.
Supervise, train, coach, and develop sous chefs, cooks, stewards, and other assigned team members.
Set expectations for performance, accountability, professionalism, teamwork, and kitchen organization.
Conduct pre-shift meetings, communicate production priorities and event requirements, and assign responsibilities.
Develop production schedules and station assignments based on event volume, menus, staffing, and service timelines.
Support onboarding, culinary training, cross-training, and ongoing professional development.
Foster a respectful, inclusive, safety-focused environment that promotes teamwork and continuous improvement.
Provide timely feedback and communicate staffing, performance, and operational concerns to culinary leadership.
Assist with food cost management through forecasting, portion control, waste reduction, and adherence to standardized recipes.
Monitor product usage, inventory, receiving, storage, and rotation to maintain stock levels and minimize spoilage.
Support purchasing and requisition processes in accordance with approved specifications, par levels, and event forecasts.
Assist with inventory counts, invoice and product discrepancies, and cost-control reporting.
Maintain food quality and production efficiency within established budgets, and identify opportunities to improve productivity and reduce waste.
Ensure compliance with food safety regulations, health department requirements, and company policies.
Maintain food handling, temperature monitoring, cooling, reheating, storage, labeling, and allergen-control procedures.
Enforce cleaning, sanitation, personal hygiene, handwashing, cross-contamination prevention, and safe equipment-handling standards.
Maintain required food safety certifications and ensure assigned team members meet applicable training requirements.
Address food safety concerns, equipment issues, and unsafe working conditions immediately.
Review event orders, production sheets, menus, guest counts, timelines, and special dietary requirements before events.
Coordinate with catering, premium services, suites, concessions, purchasing, stewarding, warehouse, and event operations teams.
Participate in pre-event meetings, culinary briefings, tastings, and post-event reviews as needed.
Adjust production plans for attendance changes, last-minute orders, menu modifications, and evolving event needs.
Ensure assigned spaces are prepared, stocked, staffed, and ready by service deadlines.
Support culinary operations for Buccaneers games, concerts, private receptions, corporate events, and other stadium functions.