Chef De Cuisine (Local Eats) | Highmark Stadium - Buffalo Bills

Legends Global•Buffalo, NY

3d•Onsite

About The Position

Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively managing all culinary operations of the restaurant including the oversight of production, operation, and sanitation aspects of culinary and stewarding operations. At Legends Global, our people power every success. You’ll work alongside exceptional talent, learn from world-leading experts, and contribute to projects that set the standard across sports, entertainment, hospitality, and live experiences. If you’re driven to operate at the highest level, build with purpose, and help partners win on the biggest stages, you’ll thrive here.

Requirements

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 experience in a high-volume full-service food operation.
Proven track record in improving kitchen efficiencies , quality and relative costs.
Excellent leadership, financial analysis, team building and communication skills/customer service.
Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage , fire procedures and HAACP.
Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Proficient on Microsoft Word, Excel, and PowerPoint.
Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.
Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.

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.
Work with NPO groups to ensure they have all the resources needed to succeed
Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
Ensure excellent customer relations are always maintained.
Coordinate with other departments regarding menu implementation.
Schedule labor force and assign responsibilities for efficient use of equipment and personnel.
Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures.
Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships
Perform other related duties as assigned.
Position requires extensive knowledge of all kitchen equipment operations.
Ability to establish and maintain an effective working relationship with management, staff and guests.
Support other arena culinary operations including concessions, clubs, suites, etc. as needed.