Lead concessions culinary operations at Rogers Place with large-scale event expertise, food production leadership, and strong health and safety practices.
Reporting to the Director of Culinary, the Chef de Cuisine directs cooks and associates during sports, concerts, and special events. This role leads a concessions team of 40-60, supports food production, and protects positive guest experiences. Responsibilities include preparation, service coordination, menu knowledge, and compliance with sanitation standards.
Key Responsibilities:
- Supervise and coordinate cooks preparing, cooking, and serving food
- Lead performance management and coaching for 40-60 team members
- Prepare quality food using standardized recipes and schedules
- Monitor presentation, portions, temperatures, waste, and consumption
- Operate food service for events serving 3,000-18,000+ guests
Requirements:
- Seven to ten-plus years culinary experience or related education
- Experience with large-scale concessions operations
- Experience leading 40-60 team members
- Flexible availability for different shifts and operational needs
- Smart Serve certification considered an asset
Bring concessions leadership, culinary expertise, and event operations experience to Rogers Place through ICE District Hospitality.
Chef de Cuisine Concessions Rogers Place in Edmonton employer: COMPASS GROUP CANADA
Compass Group Canada is an exceptional employer for those looking to make a significant impact in the Sports & Entertainment sector. With a strong focus on innovative hospitality solutions and a vibrant work culture that fosters collaboration and creativity, employees are empowered to drive growth and enhance fan experiences. The company offers ample opportunities for professional development and networking within the industry, making it an ideal place for ambitious individuals seeking meaningful and rewarding careers.
