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
- Adaptable 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 (Edmonton)
🏢 Compass Group Canada
📍 Edmonton