Chef De Cuisine, Concessions

About Us: This position is part of our ICE District Hospitality team, delivering world-class food and beverage experiences within Rogers Place and across Edmonton's vibrant ICE District. Our team is passionate about creating unforgettable moments for every guest, whether they're attending a game, a concert, or a special event.

Job Summary: Reporting to the Director of Culinary, the expectation of the Chef de Cuisine, Concessions is to provide direction and leadership to the Concessions culinary team to ensure successful food production and a positive guest experience while abiding by health and safety regulations. They are empowered to give direction and leadership to the cooks scheduled to be working the events assigned to them. The expectation of this position is an employee that performs their duties and responsibilities in an efficient and effective manner.

Key Responsibilities: Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food Ensure all food handling, sanitation and customer service standards are met Recruit and hire for the culinary Concessions team Lead and manage the Concessions culinary team of 40-60, including performance management and coaching Prepare high quality food items according to standardized recipes to meet production, delivery and service schedules Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures Track food use, waste and consumption Assist with developing recipes and menus Responsible to be on-time for shift, in uniform, and prepared to work at the scheduled start time Displays a positive attitude toward teammates and assists fellow team members whenever possible Ensures new employees in assigned stands are trained on stand menu, including preparation guidelines and presentation standards Ensures all work areas (as assigned) have completed required station set-up and breakdown responsibilities, ensuring work areas are prepared for event start time Responsible for understanding the menu items for any given work area; and must be capable of answering guest inquiries regarding items Responsible for monitoring and responding to on-going prep as needed or communicating needs for distribution during events Responsible for ensuring assigned stands have completed: temp logs (red book) and waste logs are completed Responsible for directing the work and break times, while managing service needs Ensures team acts with a sense of urgency and provides friendly, efficient service to teammates and guests Demonstrate leadership by providing guidance to employees and working to improve productivity as well as the health and safety measures within work area Responsible for the successful operation of food service for large scale events (3000-18000+ guests) with little to no supervision Responsible to have a comprehensive knowledge of entire Concessions menu per location

Qualifications: 7-10+ years' experience or a combination of education in cooking, food prep, and/or culinary arts is required Must have experience with working large scale concessions operations Experience working large scale events and/or live sports is considered an asset Must be able to demonstrate past experience leading 40-60 team members Must be flexible with schedule and able to work different shifts, availability must fit operational needs Must be able to effectively give and receive instructions Smart Serve certification is considered an asset