Lead concessions culinary operations at Rogers Place with large-scale event expertise, food production leadership, and robust 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.

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📌 Chef de Cuisine Concessions Rogers Place (Alberta)
🏢 Compass Group Canada
📍 Alberta