Chef De Cuisine (Highmark Stadium - Buffalo Bills)

ASM Global•Buffalo, NY

21d•$80,000 - $85,000•Onsite

About The Position

The Chef De Cuisine manages culinary operations for the restaurant, primarily focusing on suites, under the direction of the Executive Chef and Executive Sous Chef. The role oversees culinary and stewarding production, operations, and sanitation, and supports other arena culinary operations as needed. It is based on site at Highmark Stadium in Orchard Park, New York, and requires a flexible schedule that includes nights, weekends, and holidays.

Requirements

Five years of experience as a Chef de Cuisine, including at least three years in a high-volume, full-service food operation.
Proven track record of improving kitchen efficiencies, quality, and relative costs.
Excellent leadership, financial analysis, team-building, communication, and customer-service skills.
Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
Detail-oriented and highly organized, with the ability to learn new programs and procedures quickly.
Proficiency with Microsoft Word, Excel, and PowerPoint.
Flexibility to work extended hours as business requires, including nights, weekends, and holidays.
Willingness to provide incidental or short-term support to other facilities in a business emergency.
Extensive knowledge of kitchen equipment operations.
Ability to establish and maintain effective working relationships with management, staff, and guests.

Nice To Haves

A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.

Responsibilities

Execute menus for the Suites or Concessions Departments as established by the Executive Chef and Culinary Team.
Provide recipes, training, and experience to staff.
Work with NPO groups to ensure they have the resources needed to succeed.
Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
Maintain excellent customer relations.
Coordinate with other departments regarding menu implementation.
Schedule the labor force and assign responsibilities for efficient use of equipment and personnel.
Ensure culinary personnel comply with company and departmental rules, policies, and procedures.
Plan, manage, and monitor work; hire and communicate with staff; coach employees; and build relationships.
Perform other related duties as assigned.
Support other arena culinary operations, including concessions, clubs, and suites, as needed.