Chef De Cuisine | Raymond James Stadium

ASM Global•Tampa, FL

7d•Onsite

About The Position

The Chef de Cuisine is a key culinary leader responsible for the daily execution, quality, consistency, and operational performance of assigned kitchens and foodservice outlets at Raymond James Stadium. Working closely with the Executive Chef and senior culinary leadership, this role oversees culinary team members, production planning, food preparation, service execution, sanitation, inventory control, and cost management across premium clubs, luxury suites, catering events, and stadium foodservice operations. The position requires a hands-on culinary professional who can thrive in a fast-paced, high-volume environment, lead and develop culinary talent, manage multiple priorities, and uphold consistent standards during Buccaneers home games, special events, concerts, and other stadium functions. The role supports food and beverage operations for concessions, suites, premium areas, and activations at Raymond James Stadium, contributing to guest service and the overall fan experience. This is an onsite role in Tampa, Florida. The Chef de Cuisine must be available for all stadium events and able to work extended hours, including late nights, weekends, and holidays.

Requirements

At least 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 quality and service standards.
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 and execute culinary production for premium clubs, suites, catering functions, buffets, action stations, receptions, and other assigned foodservice operations.
Ensure timely preparation, staging, efficient service, and consistent replenishment throughout events.
Maintain a hands-on leadership presence during service and address 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, lead cooks, line cooks, prep 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.
Promote a respectful, inclusive, safety-focused environment and communicate staffing, performance, and operational concerns to culinary leadership.
Assist with food cost management through forecasting, portion control, waste reduction, and standardized recipes.
Monitor product usage, inventory, receiving, storage, and rotation to maintain stock levels and minimize spoilage.
Support purchasing and requisition processes in line 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 and sanitation standards in assigned kitchens, production areas, equipment, and storage spaces.
Ensure team members follow hygiene, handwashing, cross-contamination prevention, and safe equipment-handling practices.
Maintain required food safety certifications and ensure assigned team members meet applicable training requirements.
Address food safety concerns, equipment issues, and unsafe working conditions promptly.
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 for service deadlines.
Support culinary operations for Buccaneers games, concerts, private receptions, corporate events, and other stadium functions.